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Tilbagemelding
Bidrage med feedbackI was not happy to pay $50 including tip for four pieces of fried chicken with two sides. The chicken was good; it wasn 't great. The Mac and cheese was watery. There was a 5% uncharge on the bill for living wage .; my question is: You can 't pay your employees a living wage charging $35 for a four piece meal? And if you are truly paying them a living wage (and charging me 5% to do so) am I still obligated to tip them 20%? I would have been happier with a mandatory 17% gratuity if I knew for sure it was going directly to the people who served me.
We didn’t have a reservation and walked in around 5pm, and sat at the counter. We ordered a couple of appetizers and drinks. Everything was great. We will be back for a proper dinner for sure.
It was brunch . The space was tight. I had the chicken and soggy waffle. The hush puppies were ok. The burgers were good. Staff seemed gushingly friendly but weaved from table to table and therefore were not directly accountable for things like coffee/water refills ect..
Excellent happy hour menu. Fun bartender he was experimenting new drinks and allowed me to try and participate which I loved.
GREAT EXPERIENCE ALL AROUND.My wife and I had dinner at Easy Rider on February 17th as we decided to wait until the weekend to celebrate Valentine's Day.Our server, David, did a great job and managed to balance fun and professionalism perfectly.Dinner was exceptional starting with the Cauliflower appetizer. Even though it was battered the chef managed to keep the prefect texture on the inside with just the right amount of firmness. We enjoyed the salad right before moving to the main course.I had the braised short rib which was outstanding. My wife went with Gnocchi and I was able to try some of hers as well. I am huge gnocchi fan and they did not disappoint.For dessert I had the ricotta doughnuts. Great finish to a great meal.Kelly, the GM was very kind and the Chef stopped by to say hello. I saw him engaged with all the tables which is always a nice touch when the Chef can interact with the customers.