A gentleman singing brought excitement to dining. We were seated in a corner section of the restaurant which was very nice. It took time to reset the table to fit 17. Not sure where 12 came from as there was always more than 12 in our party. Yes, it was in writing a party of 17 but there was a note to set the table for 12. Upon arrival we were told the table was set for 12. The 3rd call was the day before dinner to confirm the dinner for 17. The second call was to add 2 more people to the reservation for a totoal of 17. Ask to put me on hold so I don't have to hear your conversation next time please. The first time we spoke he started talking to someone else. All 3 times I was not very confident in our conversation based on how disconnected he seemed to be. I talked to the daytime general manager 3 times leading up to the actual dinner. For this to be a red county for the number of positive cases, you would think they would be taking this a lot more seriously. We live in a different city in NC where restaurants are really good at following the current regulations, so it was very strange to just be in a different city in NC and it seem like only 20% (or less) of the state mandated regulations were being followed. The manager wanted to argue about this, and it was like we were in the twilight zone. It more than likely will not spread through hot food, but it can definitely spread through cold food. The person I was dining with is an infectious disease researcher and had to correct him on this matter. He also goes on to say that it's not an issue for the kitchen staff to be without a mask because he has seen it can't spread through food. We spoke to the manager about all this and he apologized for the people not wearing the masks. There is also a singer that is walking around the restaurant within inches of the customers while singing with no mask on. While looking over the menu, we notice 3-4 other employees in the restaurant with no masks on at all, a person from the kitchen come out to get something from the bar with no mask on, and other servers wearing their masks under their nose which makes it useless. We were finally able to get a table that was properly spaced out from other people. Seeing there are so few restaurants in Banner Elk, we really didn't have the option to leave to go elsewhere at this point. We asked them why aren't they following this regulation and they say that most people don't mind and so they just continue to sit people close to each other. Current NC regulations require people to be seated at least 6 feet apart in a restaurant. Then when we asked to sit somewhere else, they tried to put us at a table that would have been like 2 feet away from a party of 6 people. us would have literally been inches away from them. They tried to seat us directly behind another couple where one of. The host that sat us did not have a mask on at all and was extremely rude. I definitely would not recommend this place during the global pandemic that we are currently in. From the funky art on the walls to the excellent and attentive wait staff.we give this restaurant a 10 out of 10! Thank you for making our anniversary so memorable! More We have had excellent dinners many times before but very rarely do you get such an amazing overall experience. We both ordered the filet which was delicious and the specialty coffee tableside (made by Felix.he's a TREASURE!) was incredible! This is definitely a must experience if you attend and was a first for us! I ordered the Italian Coffee and my husband ordered the Irish Coffee. I asked our awesome waiter if they had a spicy margarita and little did I know that they went to the restaurant downstairs to get fresh jalapenos! Talk about over and above! (Paul? He was AMAZING!) The crooner singled us out many times and made us feel so special! The staff knew beforehand that we were celebrating our 30th anniversary and sat us front and. We were BLOWN AWAY by the evening that we had at the Chef's Table! From the moment we walked in until the time we left, our experience was unforgettable.
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