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Restaurant Critic & Food Blogger
Barracudas Locust Point Tavern
Now, I have to say this. Not all restaurants are designed for everyone. Some customers go for the value, other go for the presentation and others go for the taste. Barrucudas is that type of Tavern. Now, I myself is not a Tavern kinda chef. The place offers fresh seafood, lots of different sandwiches and platters.
I went with co-workers and I like I always feel, 1st impressions on the food, whether it be the presentation or how's its served is very important to me. My other view and I often shake my head in amazement how a waitress or waiter that is in charge of bringing the food and looking at the customer as a source of a good tip, you would think that if a platter of dill infused fried chicken (which aroused my curiosity and interest) is burnt, why would you as the waitress want to bring it out to the customer? I guess I will never understand, but it left a bad taste in my mouth. It was so burnt that when I did try to grab the chicken, the coating broke off. When I saw the waitress and told her the chicken was burnt, she was taken back like "How So?
Needless to say, there was 1 strike. Then I ordered what the other guys which was a crab cake, shrimp salad, bacon, tomato, lettuce sandwich with (lots) of special sauce oozing from the sides. Now try to imagine, the sandwich as being huge, so huge I couldn't even pick it up until I separated the lettuce from the tomato from the shrimp salad and all the sauce all over the place. With lots of homemade fries taking over half the platter, some will say its delicious and great value but I prefer to have a sandwich that I can pick up and eat properly. I couldn't even take a bite as it was served. Look, I'm not Guy Fieri who makes a reputation of taking that huge bite!
This Tavern wasn't my cup of tea but as a restaurant critic not every place will be the same.
On a scale of 1-5 with 5 being excellent, I give Barracudas a 4, in turns of value, freshness but a 1 for the professional service by the waitress. I think she needs to know that not only must she serve, but also to use common sense that the meal is not presentable.
By Chef Woo Can at www.chefwoocan.com