Gunslingers

Looks like they are closed now. They were "temporarily closed for repairs" 6 weeks ago. Now it seems they are closed all together. Good thing Groupon is good about refunds in the case of something like this.

It pains me to do this.  Sigh.  I will preface this by saying I WILL go back here....because this place to me, is awesome by all accounts with one exception THUS FAR....and hopefully this will change for the better - but the food crimes being perpetrated here must stop.  I know what you are saying - if the food is that bad why go back.  Answer:  none of the food here is "bad", but it is being prepared by bad cooks/chefs.  Hopefully Mgmt. takes note of what I am about to say.

Customer service here is great, the staff is always friendly and goes the extra mile....the kitchen however - oh boy....things need to change...or there will be.....trouble.

This was my second visit and my first ordering a dinner entree.  After my first visit for a late night snack at the patio bar where I had wonderful service from Howie the bartender, and had some phenomenal quesadillas....my friend had the southern fish sandwich, which was great as well.  Fast forward a week or so, and I convinced 9 of my friends to come here for dinner.  A 10 top....not too shabby for business.  Honestly, 2 or 3 will probably never come back.  Here's why:  A friend ordered the fried chicken dinner.  As it came out, I knew there would be issues - the batter was dark brown, not golden brown as it should be - indicative that the oil fryer heat was up too high...this translates into burned outside, RAW chicken inside.  Sure enough, raw chicken.  Food crime.  As Gordon Ramsey would say, "You coulda killed somebody".

Not as bad of a problem were my "House Dry Rubbed Pork Spare Ribs....with Turkey Collards and Smashed Potatoes."  I am a Memphis BBQ fan, dry rubbed, with sauce on the side.  This type of BBQ rib has a dry rub (visible on the rib mind you) consisting usually of brown sugar, onion and garlic powders, black pepper, cayenne, and the like.  These ribs had ZERO dry rub on them.  I asked our server Angie (who was great and friendly - hats off to her) to ask the cook what has happened here.  Some other people at our table also ordered these....no rub at all.  They were cooked wonderfully with great smoke flavor but do NOT advertise dry rub if there isn't going to be any.  Angie came back from the kitchen saying they put some on, but lightly -- there is no such thing.  Dry Rub is dry rub....it covers the entire rack.  Also, a big BBQ Faux pas, they left the membrane on.  I know, to each their own opinions on smoked ribs, but the membrane should be removed.  

I was looking forward to my turkey collard greens.....WOW....the salt - Oh the salt.  Almost inedible.  So it seems in the kitchen anyway, there is some learning to do.  Too much salt here.....ZERO seasoning over there.  These are quick fixes for my dinner issue - and the food will rock once that is fixed.  The chicken issue though, is culinary 101.  The bigger the chicken pieces, the slower you must cook it.  Dropping it into oil 100 degrees above where it should be does not cook chicken faster - it destroys the batter you spent all morning mixing and dipping....and results in raw chicken being served to guests.

I wanted to give 4 to 5 stars but the chicken issue cannot be ignored or factored in no matter how much I want this place to succeed.  

Grand Opening is Feb 1st....tomorrow.  Hopefully, once they start getting more tables for dinner and the kitchen gets used to the equipment, they should start getting into a groove.  This place has alot to offer, three full bars, a nightclub separate from dining area, an open patio bar area (when the weather is nice) and great staff.  

Again, I will go back - they WILL fix their problems.....right Gunslingers...?  I know you will.  The friend chicken dinner is my next target...I'll order it with hopes they fixed the issue.

See you soon.

YELP!!!

Had a good time. Not a very big crowd.