![]() (I think the owner was more interested revenue and not customer service). Any owner/manager would know this would affect the customer service because the staff would not be able to provide satisfactory service for the fully seated restaurant. Obviously, they did not have enough staff to serve all the tables in the place, regardless they packed every table good for the restaurant, bad for us. Makes me question the manager’s attitude for guest and cleanliness of the restaurant. The dog had nothing I say again nothing to identify it as a service dog. They allowed him come right in and insist on a table, but we could not be seated! A dog in a fashion bag was allowed in the eating area. Hmmm when would the 7:45 tables be ready? While we were waiting an older gentleman with his chihuahua in his Louis Vuitton carry bag was seated. When we checked back at 7:45 we were told the same thing, the 7:45 tables were not ready. There are no benches in or out for you to wait. You can stand outside on the front sidewalk area. If you stand near them and have to would wait, people are entering and exiting the main door, staff is in and out to the outdoor seating area. I understood and wanted to wait, the bar was full, there really is not a waiting area. I checked in for our table and they said the 7:45 tables were not ready yet. Finally, when they did ask I realized it was the loudest restaurant I had ever encountered. they could help me or what I needed, just ignored me. We arrived around 10 minutes early and went to check in at the very small hostess desk. We made reservations for 7:45 PM on Friday January 4th. We wanted to try Ember and Iron since COVID delayed the opening. I called it a night! I give it a five star venue and place an extra star for added measure. A perfect round up to the evening was the seasonal berry cobbler. The quality screams at you! my order was again undeniably perfect! I complimented this with a generous 9oz Jim Barry pour. To me, I’ve worked my way through the menu before and similar thoughts on all the fish and steak selections. Last night I opted for the Logan Turnpike cornbread, which was tasty and served with an assortment of spreads! I indulged and also went for the smoked Salmon spread and sesame cracker bread! I’ll order that again next time, thank you very much!! For my main course, his Lordship opted for the Chimichurri hangar steak, and was so delightful. On my evening, I purposefully selected items I hadn’t tried before. The staff are well trained, attentive and personable. Speaking about the bar, I started off with an old fashioned bourbon - The Old Boys. There is a delicate balance of preparing amazing meals coming out of the kitchen and also from the bar. On my latest visit, I could see owners, Chef Mike, Brittany and with the watchful eye of their amazing GM, David, understand what hospitality is all about. Upon entering Ember& Iron - I’m reminded on how stunning and delightful the bar area is - not to mention the gorgeous elegant dining room. In my case, I decided to visit it for the fourth time before submitting my write up. the splurge for a special evening or dinner for one. They keep doing it right! What an incredible time at this classy white linen restaurant in St John’s county! This venue is the premier destination for modern American campfire cuisine with an upscale classy twist in all of Northeast Florida I discovered it a month ago and I have already been there about six times. If you live in Jacksonville or Saint Augustine it is certainly worth the drive to immerse yourself in this fine dining experience. Even when it is super busy I don’t have to wait long before any question or needs that I have got attention. Every member of the team conveys warmth and authentic hospitality. ![]() They distinguish themselves through selecting unique and artfully presented menu items sure to please any pallet. ![]() This is not just some shopping center chain restaurant. I would highly recommend visiting this great restaurant. She and her husband chef Mike, do such a great job. all got to pose with owner, Brittany Cooney. Logan turnpike mill grits, creamy field peas with brown butter mushrooms, Compart Family Farms bacon, tomato jam. The food and cocktails were beyond delicious. Hotels near (SFB) Central Florida Regional Airport.Hotels near (DAB) Daytona Beach Regional Airport.
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