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Blue Bell Inn Grand Reopening 4/7/14

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I'm loving the new menu! I drove by yesterday and could see the new patio space through the windows, it looks gorgeous.

http://www.bluebellinn.com/

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  1. My DH just drooled all over my keyboard.

    1. Been waiting for this. Excited about the east and west coast oysters.

      1. Yesterday evening, when I drove by, the parking lot looked full. Has anyone been?

        1. Looks gorgeous. No prices on the menu, which scares me a bit. Anxious to read some reviews from people once they have tried.

          1 Reply
          1. re: curly girl

            My sentiments exactly. Menus without prices are a bit unnerving. (Remember The Black Banana on Race St.?)The reviews so far insinuate this is to be for the younger crowd who have more cash than taste. I'll pass with a salute to days gone by but will likely save my funds for elsewhere.
            CP

          2. yawn

            4 Replies
            1. re: cwdonald

              Agreed. I go out to eat for food that is beyond my cooking skills, and this menu does not qualify.

              1. re: cwdonald

                +2

                1. re: Unkle Al

                  Like it or not, this restaurant concept definitely fills a need that has not been around for a while.
                  The original Blue Bell Inn is still missed by those devotees who frequented it, and the new menu echoes the old one in many ways.
                  I think it will be a success regardless of what some of us foodies might feel about it.
                  My DH (and many friends of his) have missed this place and will look forward to dining there once again.
                  So there is something for everyone and I wish them good luck.

                  1. re: arepo

                    Thank you Arepo. Not everyone lives in center city, and it is nice to have a decent option in the suburbs. There is really nothing compelling in Blue Bell. I'm looking forward to being able to order something other than blue point oysters out here. I'll reserve comments on the rest of the menu until I try it. I agree with you that the history of the place is a factor.

              2. Looks like a great job on the renovation of this 18th century old lady which has had more staying power and satisfied customers than any foodie place in CC, obviously. The menu is a good solid offering with some tweaks to update American standards. The final word on the menu will be in the execution of same. The option to change up from the "in" food to INN food is welcomed by many. Best wishes for another 250 + years.

                1. Sorry for the bad math, 271 years of food service to the community.

                  1. I was never a fan of the original BBI. I will wait a bit and see how the reviews are for this generation.

                    1. Okay, I'll jump in here. We went last night. The place is beautiful, especially the main bar and the addition, where there is a small bar, indoor tables that can be opened to the beautiful outdoor terrace via glass garage-type doors. The outdoor area has a large fire pit, a waterfall wall, and surprisingly enough, the traffic noise was not intrusive. They really did a great job.

                      The food had mixed reviews. Our shrimp cocktail was overlooked. Our "colossal" crabmeat cocktail, though tasty enough, bore no resemblance to colossal. It was more like the size of the cans in the supermarket that aren't the jumbo lump. One of our party had the margarita pizza, which he said was good.

                      For dinner, four of the party had the burgers, which they all said were very good, although the fries that came with them were too salty. I had the special soup, which was mushroom. It was tasty, but not hot enough. The onion rings were good and the side dish of mac and cheese was quite good.

                      A mixed bag on the food, but if they're going to have a raw bar as a featured menu item, they need to do better with that.

                      4 Replies
                      1. re: Jdbc

                        Did you mean to say the shrimp cocktail was "overlooked" or did you mean to say "overcooked" (which is an entirely different visual.) And were they truly under 8's or smaller than that?

                        1. re: arepo

                          Overcooked. Too early in the morning when I posted. They were a decent size, probably 12-16 or so.

                        2. re: Jdbc

                          Thanks for the review. What were the prices like? There are none on the online menu.

                          1. re: JanR

                            I didn't take particular notice. I believe the shrimp and crab cocktail were around $16 each, but can't remember much else

                        3. Well we went last night. It was okay but I see no compelling reason to rush back. At 6pm on a fine night, I asked if we could be seated on the patio, where several empty tables awaited us. The hostess checked then came back and said there was nothing available. That was strange because before we left I asked and was told it was first come, first serve. Looking back, I wonder if this had something to do with their trying to project a younger image for this place than it previously had. We are not young nor were many of the people who were ushered to the back of the restaurant. Just sayin. We were escorted to a room in back that looked very much like a small corporate conference room. Not much atmosphere. At least we weren't seated right next to the small service bar as was one unfortunate couple that arrived shortly after us. It was quiet and the chairs were comfortable. It was not, however, a good example of the much touted spectacular renovations. The hostess pointed out the nicer rooms, though, as we breezed past en route to our padded cell. Yes, the walls were quilted. My sidecar wasn't the best but it was served in a sugar rimmed martini glass as requested. I can't fault them too much here. Rare is the bartender who can make a good sidecar. Husband's gun and tonic was fine. I also had a reasonably priced French sparkling white. My arugula and spinach salad was very good, as was my husband's Bibb salad. His "aged" hamburger was tough and not medium rare as advertised --and it was pre-formed. The bread with chives was good but served room temperature. I think it was baked in-house. The mini cupcake trio was fantastic. They have a pastry chef who I hear specializes in cupcakes. I was very excited to hear I had a few oyster choices. The Vancouver oysters I ordered came with a decent mignonette and were very good. However, I kept getting bits of shell in my mouth. I assumed it might have to do with the shells being more delicate than most (and, indeed, when the waiter bought me one of a different type -- since I wanted to see if that was the case -- it was fine). Still, I wonder if more careful shucking would have prevented this. All six oysters shedding shell? Our waiter was great and didn't give us his name (yeah!). He was attentive without being intrusive.

                          1 Reply
                          1. re: JanR

                            Thanks for the comprehensive comments. Based on this I will definitely give them some time to, perhaps, get their act together. Some of the prices mentioned, if not payed in the acquisition of superior items, are a real turn off to me. And while I would like to think of myself as not old; I may be one of those they direct to the padded cells,which is totally unacceptable! At these prices I am not up for a small conference room environment. It will be interesting to see just how this all works out for the new ownership. Too many other options to force fit this one. They may just find that they need the gray hair bridge in the short term before they become a go to place for the enigmatic younger crowd, if they do.

                          2. Yo! The Blue-Haired Belle Inn has certainly had a facelift!

                            I remember coming out here from the 50's through the 80's. Dad had a photo from the 1920's of all his siblings sitting on the running board of Pop's Packard out front. It was truly a drive out to the country back then.

                            Closed Sunday? That's a new one. Sunday was THE day to go out for dinner at the BBI, providing you were home in time to catch Lassie and Ed Sullivan.
                            CP

                            5 Replies
                            1. re: Chefpaulo

                              And Wonderful World of Disney.

                              1. re: sal_acid

                                Based on those comments, both Chefpaulo and sal_acid are SO relegated to the back rooms!

                                1. re: Patiod

                                  LOL.
                                  From what I've read, there's not much chance I'll darken their door.

                                  1. re: Patiod

                                    Yikes! From what I've read here so far, sounds like the old "Country Club Crowd" of yore will be the frequenters. Better be kinder to them and keep them in the front seats. They might just be the bread and butter group.

                                    1. re: arepo

                                      My thoughts exactly.

                              2. Most recent report from reliable food savvy friends is that the renovation is quite lovely. The food is overpriced and mediocre at best with ok service. They detected a bit of "attitude" with the staff at all levels and as they were are in their mid 40"s they were not ushered to the dreaded "back room". They will not return until they hear some very positive reviews from their trusted dinner partners.

                                23 Replies
                                1. re: Bacchus101

                                  this is so sad. such a wasted opportunity to make a great contribution to blue bell dining.

                                  1. re: jujuthomas

                                    I doubt they care. I drive past there several times a week, and the parking lot is always full -- even on Monday!

                                    1. re: JanR

                                      I doubt it will remain full forever if they don't improve the dining experience. Even though I live close by and had high hopes for them, I hesitate to go now, because the majority of the food I've been served has been mediocre or worse. I can't be the only one.

                                      1. re: Jdbc

                                        Sadly, the majority of diners don't know good from bad. Sounds like a good happy hour and plenty of fried stuff will keep the place going better than an inventive menu and a good wine list.

                                    2. re: jujuthomas

                                      Like Bacchus said, it sounds like overpriced chain-mentality mediocrity. Burgers, shrimp cocktail, margarita pizza, onion rings, fries, cupcakes, room temperature bread......just another Houlihan's but with attitude. This post is six weeks old and devoid of any mention of culinary creativity beyond bar food. It is sad.

                                      Hounds, let us hope the reincarnation of Mainland Inn offers us respite and its new owners offer a real solution to the local dearth of good cuisine. Still up for a meet?
                                      CP

                                      1. re: Chefpaulo

                                        Even though I rarely respond to my own posts, I furthermore find the absence of prices on the web menu a complete turn-off, and maybe a legal matter. Aren't there state, county or township regulations about price posting for public establishments? A cursory review of five other local venues on the web all list prices. Any legal minds wish to chime in here? Just curious.
                                        CP

                                        1. re: Chefpaulo

                                          I don't think they have to put the prices on the website as long as they're on the actual menu.

                                          1. re: Jdbc

                                            I think you're right. I see a lot of that.

                                            1. re: JanR

                                              I think it is appropriate not to. It puts a restaurant at a competitive disadvantage if they post it, and makes it harder to change prices if they need to (I thought the chicken scampi was 17 dollars.. ). Perhaps posting entree price ranges would be helpful so you dont walk into a restaurant expecting mid teen entrees and get sticker shock.

                                              1. re: cwdonald

                                                cw , So you are saying it is easier to change a printed menu than to change or keep updated a menu on a web site? Now there is a concept taking us back in time. Understand old menu's could be floating out there in cyberspace but if they keep in on their web site (non copy lock0 simple dating and version control can handle that.

                                                1. re: Bacchus101

                                                  For a non computer oriented person it certainly is .. it is easy to erase a chalk board, and put new items on it! Then again I am old enough to remember when only the oldest male at the table got the menu with prices and everyone else got menus without any prices.

                                                  1. re: cwdonald

                                                    Happened to me yesterday at a Michelin multistar in Paris.

                                                    1. re: cwdonald

                                                      Sorry cw, no it is not easier to erase a chalk board and rewrite it than to edit a computerized menu. For many reasons I will not bore others with. Then there is the need to edit and reprint the hard copy menus to match the chalkboard. Cheaper and easier done when computerized. Welcome to the world of user friendly computing.

                                                      When hosting friends or family, especially my father, I always quietly ask for the blank menus for guests. The look I often get from the server is "what planet are you from?". This practice of offering unpriced menus seem very civilized to me. Perhaps there is where I am possibly out of step.

                                                      1. re: Bacchus101

                                                        It is certainly easier to erase a chalk board than maintain a hard copy menu .. .in some restaurants the chalk board IS the menu!

                                                        1. re: cwdonald

                                                          Yes of course it is. I have known the task of erasing an entire chalk board, keeping it clean and fresh looking and rewriting everything and updating it. But I suppose this is one of those "personal preference' things not worth additional ink ..or rather chalk. Do they still produce chalk and blackboards? Last I recall green was the new black.

                                                        2. re: Bacchus101

                                                          Agreed. As a host, I like to have my guests order freely with no regard for price. Never asked for no price menu though

                                                          1. re: sal_acid

                                                            Funny, I'm just the opposite. I like to see all of the prices and particularly if I am the guest of someone because maybe I don't want to order the most expensive thing on the menu that I might have ordered if I was paying the bill.

                                                            1. re: arepo

                                                              Considerate of you arepo. If some of my guests would see a priced menu they would eat an app or salad only, especially my relatives. Therefore diminishing their experience and mine, as being encumbered on the occasion by menu prices.

                                                        3. re: cwdonald

                                                          If they are going to the trouble to typeset a menu and print it, and post it online, there is no reason they cannot update both if they need to tweak the menu or adjust prices. A chalkboard menu is not the issue here (of course, The Khyber Pass simply takes a digital photo of their taplist and specials chalkboard and posts it online).

                                                          Unpriced menus to me often signal "if you have to ask, you can't afford it."

                                                          1. re: barryg

                                                            The responses have been interesting but barryg sums it up.
                                                            My premise for the post was twofold: first was my parents' experience taking our recently widowed neighbor out for her 50th birthday in 1978. We went to The Black Banana on Race Street where menus were devoid of prices. With only one bottle of wine shared between the six of us, the bill came to $250 ($909 today with inflation) and dad almost fainted. Second, after the collapse of the Soviet Union, upscale restaurants in eastern Europe often shook down tourists with the price-absent menu only to present bills for $1,500. If you didn't pay up, you were followed and mugged. It happened to people I know when visiting Budapest in the immediately post-communist era.
                                                            I want to know what I'm paying for and I need to see it up front. Otherwise, I walk out.
                                                            CP

                                                            P.S. Go to www.usinflationcalculator.com to compare relative prices over the years.

                                                            1. re: Chefpaulo

                                                              Quite an interesting story. Of course I would not want an unpriced menu but the availability of one for guests.

                                                              Had a somewhat pleasant surprise at Lolita last week when ordering a "special". I had not asked the price and had not noticed it on the special board. When it arrived it was quite nice and the price was a modest $10. I was expecting, given my inattention to price of a special, to get pummeled.

                                                              Speaking internationally, I have had a price change on the check from that stated on the menu in Zurich. With the explanation that this was a larger and special version of what was listed. I am sure I may have look like an American on a business account which I was. My guest rose to the occasion with a protest in his best German, Ich erwarte eine Anpassung so fort! . The bill was adjusted downward with an apology and complementary sweets.

                                                              1. re: Chefpaulo

                                                                Interesting CP and Bacchus. Somewhat off the topic, do you remember when it was Banane Noir and on South Street Chefpaulo?

                                                                1. re: JanR

                                                                  I don't remember Banane Noir. I was out of the area at college and grad school between 1969 and 1975 which may have been when it was around.

                                                                  As an aside...I do remember when Mom and Dad ate at Le Bec Fin in 1970 when still on Spruce St. They came home raving about the food and ambiance but mortified by the price of $30 (OMG !!!) for the prix fixe menu. (Adjusted for inflation - $183 today.)
                                                                  CP

                                          2. OMG, another negative review from a friend on the BB Inn. They wanted to have green beans rather than rice with their entree, both being on the menu, and were told NO substitutions of any kind are allowed. Protesting that the beans were being served with other dishes the waiter again stated he could not do it. BTW they disliked the food they were served and with a near future reservation chose to cancel it. When the newness wears off it is the food and service which will have to carry them for the next 271 years. Anyone up for a bet, I am giving odds.

                                            23 Replies
                                            1. re: Bacchus101

                                              I'll see you and raise you 271 that you're right.

                                              Losing customers who rescind future reservations and having them potentially go viral with a bad experience over 50 cents worth of string beans portends and end to a house built on sand. The over-preoccupation with decor designed to showcase fancy bar food served by haughty wait staff will be short lived. There's far too much competition in this arena.

                                              A wonderful opportunity has been missed to make BBI a reincarnated culinary bastion in the tradition of The Gallery, Christopher's and Newport House on Bethlehem Pike. I also have fond memories of The Inn of the Raven in Springhouse, The Sign of the Sorrel Horse outside of Quakertown and The Forager House on Rt. 32 between Washington's Crossing and New Hope. A similar establishment is what I had hoped for. Warm, gracious and accommodating all seem to be a lost art.

                                              I guess Ruby Tuesday's will be taking over in the next few years, if not Hooters ("Ya want fries wit dat, Hon?").
                                              CP

                                              1. re: Bacchus101

                                                Thanks Bacchus; I no longer feel the need to check the new BBI out for myself. Not allowing me to sub a veg for a starch (even if they had an upcharge) is a non-starter for me.

                                                I find it odd as Bridget's in Ambler is very welcoming and open to substitutions. I wonder if the owners whiffed on choosing a management team for this new endeavor.

                                                1. re: gaffk

                                                  Wow! That seems prohibitive (and unfriendly) to me not to be able to substitute green beans for rice. In fact, ridiculous!
                                                  I'm OUT!

                                                  1. re: arepo

                                                    Restaurant survival is a Darwinian thing. This place sounds unfit. May it die soon and be replaced by a place that deserves to exist.

                                                    1. re: arepo

                                                      Funny, just today my mom asked when I'd be taking her to the newly opened BBI for dinner. When I gave her the rundown of the comments here, she decided she didn't want to go. And when I told her about the $5 valet parking I thought her depression-era head would explode.

                                                  2. re: Bacchus101

                                                    I guess my one question would be did the person ask to speak to a manager. There are lots of reasons to want to subsitute including wanting to eat gluten free, cut down on carbs etc.

                                                    1. re: cwdonald

                                                      Probably not. But it's likely time the owners see this thread.
                                                      CP

                                                      1. re: Chefpaulo

                                                        I've been seeing a lot of negative reviews on OpenTable. They probably see those. When I wrote mine, I accepted the option to write a note to management and leave my email address. Never heard back from them. As long as that $5 parking lot stays full, I doubt they care.

                                                        1. re: JanR

                                                          Five bucks to park?
                                                          Not allowed to substitute string beans for rice?
                                                          Unfriendly wait staff?
                                                          Lousy acoustics?
                                                          Erratic temperature control?
                                                          Closed Sundays?
                                                          Reviews of mediocrity abounding?
                                                          No comments whatsoever indicating culinary creativity?

                                                          I'm not the sharpest knife in the block but I smell an intentionally-doomed start-up to produce a HUGE tax write-off - and nothing more.
                                                          Condolences to all the staff who were duped.
                                                          CP

                                                          1. re: JanR

                                                            THEY CHARGE YOU TO PARK?

                                                            1. re: sal_acid

                                                              Yes, it's ridiculous. The night we went, we managed to elude them and parked ourselves. There were many open spaces at 6pm.

                                                        2. re: cwdonald

                                                          Sorry I don't know the answer to that question.

                                                        3. re: Bacchus101

                                                          This reminds me of my third and probably last food experience at the BBI. Asked for the wedge salad, which came with shrimp and crabmeat. I asked to get it without the crabmeat. I was told that the shrimp and crab are premixed, and it either had to have both or neither. This from a place with a raw bar. They couldn't just get a few shrimp and throw them on? Customer service seems to be at the bottom of their list.

                                                          1. re: Jdbc

                                                            Their raw bar is not up to par. All six of my oysters had pieces of broken shell in them.

                                                            1. re: JanR

                                                              I forgot to add that to my list above. I really think this place is designed to fail for tax purposes.
                                                              CP

                                                              1. re: Chefpaulo

                                                                Possibly, but why spend a year and a fortune on renovations?
                                                                Rather, I think they know their audience and they are pleasing that crowd. Now Chestnut 7 had perhaps been designed to fail, and it did quickly. Same investors.

                                                                1. re: JanR

                                                                  Why spend and year and a fortune? To prove you tried.
                                                                  Chestnut 7 went down the drain.
                                                                  Same investors? Verrrrry interesting.
                                                                  Some need write-offs more than ROI.
                                                                  They've laid land mines all over the place.
                                                                  Just sayin'.
                                                                  CP

                                                                  1. re: Chefpaulo

                                                                    I'm not so sure about this logic. You need a write off?... give money to charity. Why go through the hassle of a renovation etc?

                                                                    Its cheaper to pay the 40% (or whatever) tax than lose 100% in a failed business, no?

                                                                    1. re: sal_acid

                                                                      Sal, I am FAR below the 1% and do not have a clue as to the logic. But my megabucks friend who files a yearly 1.5-inch thick tax return explained that you sometimes have to spend a lot of money in order to save even more in taxes. Investing in a new venture and having it fail may have even bigger benefits for other aspects of their finances. So foreign to my thinking. But, if the same investors who were in the Chestnut 7 debacle are now out here at BBI, hmmm.....
                                                                      Like you, I'd give to a child or animal charity for a write off. But then, I'm not the1%. However, the negativity of response so far insinuates this is an intentionally- doomed venture and that the land mines laid will pay off in tax savings when it implodes. We may never know but we can watch.
                                                                      Oh, and BTW, who is our star "Chef" for all of his/her poorly cooked filets, mangled oysters, adamant protest of beans-for-rice substitutions, and all other foibles and faux pas that are charged to the Exec? Anyone of note? Any credentials? Do we have a name and a history or was this a last minute Applebee import?
                                                                      CP

                                                                      1. re: Chefpaulo

                                                                        Hmm. I can understand spending a lot on an ongoing business in order to avoid taxes on that business...eg buy a big & depreciable piece of equipment that will be of future use. Or invest in a new business that will eventually, but not immediately, make money.

                                                                        But pouring money into an intentionally doomed business still doesn't compute unless you are Max Bialystock and have oversold the shares to investors. Or perhaps laundering money somehow. Not that I'm suggesting this at all.

                                                                        But then I'm no CPA and there are an awful lot of things I don't understand.

                                                                        1. re: sal_acid

                                                                          Likewise, but I also envisioned a 2014 update of Gene Wilder and Zero Mostel involved in this one...considering they may have done it before.
                                                                          CP

                                                                          1. re: Chefpaulo

                                                                            Yes, love Sal's Producers reference. Just like it happened in The Producers, however, this project is not failing as planned ( if that was the plan). Full parking lot all week.

                                                                            1. re: JanR

                                                                              Neither did "Springtime for Hitler."
                                                                              CP

                                                        4. Strike 3! Ok at the risk of being considered a "nattering nabob of negativity"; just date myself. My final comment on the BBI. Friends visiting us had been there just a day before and with no coaching from us stated "Food is lousy, service is not good and the prices are way out of line". The husband is the son of a well known area restauranteur and knows a bit about the food industry. Over and out on the BBI.

                                                          4 Replies
                                                          1. re: Bacchus101

                                                            Good one, Bacchus.

                                                            I still look upon this doomed investment venture and their intended tax write off as a "consensually-contrived counter-culinary catastrophe construed in a cacophonous catacomb of condescension."

                                                            ( I've been trying to alliterate $5 parking fees, oyster shell fragments, no string beans for rice and the padded cell but I need to pack up for my Memorial Day cookout.) Later.

                                                            Yer ball, Spiro T.
                                                            CP

                                                            1. re: Bacchus101

                                                              nattering nabob of negativity

                                                              this is the best descriptive of anything I've read in a while

                                                              1. re: yummykimmy

                                                                I kinda lean toward that "cacophonous catacomb of condescension" myself.
                                                                :-))

                                                                1. re: arepo

                                                                  I always likes his "effect intellectual snobs" quote

                                                            2. We went out to dinner locally a few Saturdays ago & stopped at thje "new" BBI for a drink first. We parked ourselves - it was early - and now I know why the staff at the door gave us the hairy eyeball. We had drinks out on the new patio. It is lovely, and the gas fire pit was just enough to take the wee bit of chill off. The service was not great. It took a long time for them to recognize that we were there. The server asked for our drink orders before even handing us a drink menu. There were 3 of us; 2 had mixed drinks, and one had 2 beers. The bill was close to $50. Nope. Not going back.

                                                              3 Replies
                                                              1. re: PattiCakes

                                                                damn! $50 for 4 drinks? wow

                                                                1. re: jujuthomas

                                                                  Wow indeed. The patio sounds nice, however at my age I wouldn't be allowed to sit there. :-)

                                                                  1. re: JanR

                                                                    LOL

                                                              2. Talked to my Dad last night. They had a similarly abysmal experience.

                                                                Wednesdays - buck a shuck oysters. They asked if it was available at the table, or only the bar… the waitress didn’t know and wasn’t really willing to find out until my Dad told her that there were seats at the bar, so they didn’t want to take the chance.
                                                                She came back a few minutes later and made it seem as if she was doing him some GRAND favor to ALLOW them to have the dollar oysters at the table!

                                                                So, he and his wife split a dozen oysters, which he said had shell fragments and some were just mangled.

                                                                My step-mom got a filet, medium, it was REALLY rare, so she asked to have it cooked longer. My Dad split his veal chop with her and they were done eating by the time the filet was brought back to the table… no apologies… at that point they were just over the whole experience.

                                                                Even with the dollar oysters, no other salad/appetizer, their bill was over a hundred dollars, for two people and they both said the food was nothing special, not worth another trip

                                                                1 Reply
                                                                1. re: cgarner

                                                                  There are more "wows" associated with this place...and all negative.

                                                                  Has anyone had a decent experience there?

                                                                2. Just read they are dropping the valet parking charge. "as a thank you to all our patrons, we are pleased to offer complimentary valet parking nightly." Maybe the parkers were complaining about not getting tipped by the already p.o.'d patrons.

                                                                  2 Replies
                                                                  1. re: JanR

                                                                    Encouraging! Maybe management will now fork over for plastic surgery to have all waitstaff's noses lowered.
                                                                    CP

                                                                    1. re: Chefpaulo

                                                                      Here I go replying to myself again, but I found this review on the Y-site to encapsulate my speculations from the beginning. The caps are mine:

                                                                      "The re-do was an A+; but the drinks and dessert need some work. We've been here twice. Once for drinks at the bar and then another time for dessert out by the fire pit/waterfall. The mixed drinks were horrible on both occasions - it's no wonder since they have kids making the drinks. Management needs to hire real bartenders who know their craft. When our server came back with our drinks he said "Did you like them because I made them myself." WTF. We also ordered the Brownie Sundae. It should have been called Brownie a-la-mode. Sorry, but a scoop of ice cream on top of a brownie doesn't make it a sundae...and they have the balls to charge $9 for such a small dish!..IT SOUNDS LIKE MANAGEMENT IS LOOKING FOR A SHORT TERM RETURN ON THEIR UPGRADES. UNFORTUNATELY,THIS DOESN'T MAKE FOR A LONG TERM BUSINESS PLAN...One other thing - enforce a damn dress code. When we were at the bar, a few "old pervy guys" who look like they just rolled in off the golf course (hats, shorts, sneaker, golf shirts) started annoying the female patrons. Creeeeepy! Fool me once, shame on you. Fool me twice, shame on me. We're done with this place."

                                                                      At the helm we have an Exec with no formal training and no experience other than a steakhouse. Overpriced portions of Applebee's fare, puerile and socially inappropriate staff, ear-damaging acoustics. I still say this is a land mine awaiting detonation for a huge write-off. Reviews have yet to mention one iota of culinary creativity. Brownie a la Mode for $9?
                                                                      CP