| ProsTHE place to be seenConsWay overpriced and too much of a sceneConclusionIt was a one time experience - I won't be back... |
| | Yes, the restaurant is beautiful, but I came to eat not stare at the decor...Quarter Kitchen is everything I loathe about SoCal - all show, no substance--like plastic sushi.
Gawd - how I HATE paying exorbitant prices for mediocre chow. For $34(!!!!) I got an overcooked hamburger on a dried out bun, with a sloppy big slice of tomato, topped off with a tired piece of romaine--and a side of barely warm fries (served in a cutesy wire basket).
Medium rare means pink on the inside, not gray brown through and through...I shoulda sent it back, but I noticed the Chef was busy texting someone (for close to 45 minutes) and it probably woulda come back with some kinda bu-ya in it. Riddle me this - isn't the chef supposed to be watching what leaves his kitchen? What ever the Kelly clan is paying him, it's too much.
The following day for lunch (I was there on the company dime thankfully) my BLT consisted of 3 pieces of overly dry bread (come on guys - where's the mayo?) and bacon just past greasy crisp--and another big sloppy slice of tomato, which slid out of the triple decker after one bite, and alas, more of the tired romaine. And since when is a BLT made with 3 slices? That's a Club sandwich last time I checked (minus turkey).
Come on Damon, we live in SoCal not London - there's no excuse to not have the freshest produce on hand, and, those two sandwiches are nearly fool-proof! There's about a zillion Mexican cooks in the region who could have hooked that shit up right - so step back from the culinary grads and get some real cooks in the kitchen - pronto. And maybe put down your cell phone for a minute during service. Looks bad Big D, real bad.
For the amount of money one plunks down for basics, you could have had a terrific sushi dinner, or an outstanding burger at Neighborhood - with some (fresh) lettuce leftover! Just another overrated restaurant...with a quasi-celeb chef who thinks more like an architect than a cook (we have to be able to eat it, not just |
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