Responses to andrea's Review

Respond to Review of Veggie Galaxy
by andrea

Review: We were on vacation when VG opened, so our first time was Saturday night. First question: how big is the plate of onion rings? She says, it's a big plate, about 10 very thick rings. We say OK, sounds like enough to share, we'll get one as an appetizer. We order our dinners and wait a bit. We see her and remind her the rings were appetizers and she acts like that's the first she heard of it. But she comes back with a dinner plate with 5 onion rings on it. We question this and she says, "well, they don't count them in the kitchen." I'm thinking, Yea, they do. That's how restaurants control costs, it's called portion control. It wouldn't be so bad except these are just not good. The batter is so thin that it didn't totally cover the onion and there is actually a lot of pooled grease on the plate. Dinner: one of us has beer battered tofu, same as the onion rings, very thin and greasy, but she likes the dinner. Another has the "Reuben" which is tofu slabs with red cabbage slaw instead of kraut. He said it was OK, hiding under the dressing. But nothing like a Reuben. I ordered the Chipotle Bean burger with onions, cheeze and tempeh bacon. Unfortunately, I GOT the mushroom burger. Mushrooms makes me retch. When we called her over, she said "maybe they brought the wrong dish." I said "not Maybe. Did." She took it away, then brought it back! telling me I could eat the sides while I waited. It was super awkward. Finally my burger came, but without the bacon. Someone then brought me a plate of bacon. The sad unwanted mushroom burger sat there the entire meal. Desserts: Cheesecake was good, except for the very thick crust w/a definite burned taste. Lemon Meringue is pretty amazing, but the lemon flavor was uneven throughout and the layer itself was minimal. Citrus Coconut cake was very dense, but a good flavor. I want vegan restaurants to thrive, but they can't skate by just on being vegan. You've got to be sure the food is GOOD. The ketchup here was like tomato paste, we actually added salt and sugar to it!! If Chicago Diner can make a Reuben, surely you guys can figure out how to do one with something more than tofu slabs.

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