"We were initially walking to another restaurant but decided to stop here because it was closer. I'm glad we made that decision, everything was great! The portions were good. The kids meal wasn't just some random items thrown together. All of the food was seasoned to the T! I had to refrain from eating all of my son's green beans, they were very flavorful. I'm a garlic lover and the green beans had fresh minced garlic on them. The salmon was cooked just right, my boys tore it up. The arugula salad was refreshing! The mocktail was good too, they could've held off on two of those oversized ice cubes. I strongly have a dislike for places that are super stingy with juice. After a few sips my drink was literally gone because of the ice."

"Stopped in on 10/22 with my husband for dinner and it didn’t disappoint! Wednesday specials and chef special was amazing! My husband enjoyed the tilapia and I enjoyed the crab cakes entree. The peach sangria was delicious! The cherry on top was the service. I wish I remembered the gals name but she was on top of it! Great personality and very attentive. Thank you for a wonderful evening and dinner!"

"My friend and I took a chance on this place and we were not disappointed. Our waitress Makayla was wonderful, gave good recommendations, very attentive and quick. My friend and I had the Chicken and baked Brie it was so good and worth the price. The mocktail was great also."

"Stopped by on Sunday for the newly updated Brunch menu! It was delicious - I ordered the shrimp and grits and it did not disappoint! The cocktail menu was also very fun and unique! Definitely will be stopping by again, service was amazing."

"I cannot remember the last time I left a restaurant this furious. Ordering a bourbon should be a simple pleasure—until you find out this place has the audacity to charge $2 for ICE. Not a fancy sphere, not crystal-clear Japanese slow-melt ice, not anything remotely justifiable. Just frozen tap water. This isn’t “hospitality.” This is daylight robbery dressed up as policy. What kind of establishment thinks it’s acceptable to squeeze their guests over something so basic, so fundamental, so insulting? It’s the restaurant equivalent of charging extra to turn on the lights. If management believes this is clever business, they should brace themselves: customers don’t forget being treated like fools. You don’t nickel-and-dime bourbon drinkers—you lose them. Permanently. Plenty of restaurants actually respect their patrons. This one has made it clear they don’t. Save yourself the frustration and spend your money where common sense and decency still exist."