We went on Saturday for lunch. It was my first time there. The wait for a table was fairly short, but the wait for the food was quite long. The service was friendly and attentive and the food was great once it arrived, but they seemed to really be having trouble in the kitchen. Once the wait started getting long, the waitress came over and told us our drinks would be free. Two of our three food orders eventually came, but the third one came a few minutes later. When the third order finally arrived, our waitress told us that it would be free. Other tables appeared to be experiencing the same thing and the wait staff were bringing free drinks and snacks to tables.

We really enjoyed the food, but it looks like they have some serious kinks to work out in the kitchen. We really like the concept, it would be a shame if they folded because of all the miscues.

wasn't the chef supposed to be back by mid-december? let's hope that any day now, he/she returns and rights the ship. until then, i'm going to wait to try them out.

sorry to add I hear not to favorable things.

saturday my breakfast was so-so and the service painfully attentive. Really, do I need to asked how is everything every ten minutes?

add in that it looks like the place is closed everytime I drive by most people think it isn't open.

What the hell? Poor Honey. What happened?

If that dude is permanently injured or injured for the long haul. . . it may be time to get the recipes from him and move on. I have yet to step foot in the joint. No particular reason, just haven't had the chance. One great trick that I used once or twice while living in Atlanta was to go to the pay phone and call the restaurant and tell them to get their asses in gear. This was before the cell phone boom. Really worked. Even easier to do now. Just call the restaurant and tell them you're sick of waiting for coffee/food/check and then ask WTF they are talking about.

One thing you also need to know. It is downright impossible to get good waitstaff in the 'burbs at a place where they know they will be making $50 or less per shift. That's part of what did in Firkin. As an owner you're at the mercy of the underbelly of the waitron world.

this is a wild-a$$ guess here, but i think the chef walked. i hope i'm wrong, but i gotta weird feeling about this whole thing.

again I HOPE I'M WRONG about this GUESS.

The stripped down menu and erratic service certainly points to the absence of a head chef. I don't understand the "drink" menu either -- it's essentially a menu of coffee, juice, and water. I suspect there was more here -- booze, perhaps, or other interesting drinks.

If the head chef departed -- and we don't know that, but that wouldn't surprise me -- he's left behind instructions for the cooks to follow. The problem seems to be that whoever is cooking the food isn't very good at tasting and/or assessing the food once it's been cooked (not to mention facilitating the orders).

Only in Glen Ellyn.

I called Honey last Friday to inquire if they were open for dinner yet, and I was told that they are going to be opening for dinner after January 1st. We ended up at Tap House, where we had a good meal, good drinks and good service. Place was packed.

Per Metromix, the chef left.

Alex Gomez, formerly of Orange, designed the menu (though he departed shortly after opening)

I heard that the chef had a head injury from a fall. Sometimes that type of injury takes a while to heal.

I think their biggest problem was opening without a liquor license. Enough beer/booze/wine will allow one to look past below average service.

You get one chance to make a first impression. So far, the first impressions are not so good....

quote:

Originally posted by Clamato:
I think their biggest problem was opening without a liquor license. Enough beer/booze/wine will allow one to look past below average service.

Three emoticons!? Did you have a liquid lunch?

quote:

Originally posted by scotty:
I heard that the chef had a head injury from a fall. Sometimes that type of injury takes a while to heal.

where did you hear this? i believe we all heard "an emergency" happened in the kitchen. yours is quite specific and contrary to the metromix info mister st. hubbins gave. again, i hope to heck neither assumption is correct, but until further official notice, all we have are assumptions.

and, yes, i know what happens when we assume. . .

;^p

Clamato, I have to disagree with you. Yes, liquor would be nice but I think people can look past a temporary lack of booze if the food/service/hours of operation were above par and consistent.

quote:

Originally posted by David St. Hubbins:
Clamato, I have to disagree with you. Yes, liquor would be nice but I think people can look past a temporary lack of booze if the food/service/hours of operation were above par and consistent.

Now that is just a preposterous statement.

I'll be speaking to you about it the next time I see you on the train.

It's the national average, 1 in 10 new restaurants make it.

There isn't a tougher business to be in, especially if you've never operated one before. The challenges can be overwhelming. I've popped in 3X and it gets worse every time I go back. To put it politely, they are in deep, doo-doo. They are burning through cash, clearly without leadership...training, or systems. Unless the owners have very, very....deep pockets, if this trend continues, they won't last long.
Sorry to say.

To Honey owners:
Forget about opening for dinner. Train your staff, get your menu straightened out and get through one entire week, operating without interruption. The last thing you need is to bring in customers for dinner, only to provide the service and quality that exists today. Once you lose them, it's awfully difficult to win them back

I wish you well.

quote:

Originally posted by t.a. superette:

quote:

Originally posted by scotty:
I heard that the chef had a head injury from a fall. Sometimes that type of injury takes a while to heal.

where did you hear this? i believe we all heard "an emergency" happened in the kitchen. yours is quite specific and contrary to the metromix info mister st. hubbins gave. again, i hope to heck neither assumption is correct, but until further official notice, all we have are assumptions.

and, yes, i know what happens when we assume. . .

;^p

I heard this from a shop owner in CBD. I consider this person to be a reliable source or I would not have posted this information.

Clamato, I look forward to the intellectual discourse...

Now hiring....