Ever since I can remember my dad has made his own secret BBQ sauce. A secret because he's only one of two people who know the recipe. It's a sweet blend that pairs so perfectly with smoked meat as well as other things I've been able to cook with it over the years. He's also been pairing that with smoked meat and catering privately for years. Before I was born he's had a passion for food and has been in the food industry beyond his own catering and even opened several big restaurants as they started popping up. So when it comes to the BBQ of others, he's a very tough critic which I admire and which is why I am too. I grew up with the fantastic benefit of developing a good palate, the willingness to try new food and places, and the ability to experience the vast world of food we're offered.
Being that today is Father's Day, combined with the fact that South Moon has popped up with two newer locations now making it a chain and just as recently as June 12, they were named by the viewers of WGN's Chicago's Best TV as the best BBQ in Chicagoland, what better thing to do than to try it out with my dad! We were both looking forward to this, I more so because I always like to witness my dad's critiques firsthand and because I have seen a few mixed reviews. My curiosity was taking over. We decided on the Montgomery location; it's closer to my dad and I haven't been in Gray's Mill for many years and was looking forward to seeing the inside again. I was sure to call at 11 am when they opened to inquire about a reservation since it was a holiday and I set it up for 3:30 for just the two of us. We arrived just minutes after 3 pm and were quickly seated which was nice. I took in a quick survey and beyond noticing that it felt like more of an ice cream parlor on the interior than a BBQ joint, there were more than half a dozen empty tables for a holiday afternoon.
Our waitress came to greet us and opened up right away that there was a hold on two of the meat options they offer. We both completely understood and even more so since most people have been raving about this place and popularity is picking up with it. We decided to start with a half order of the nachos and were told that they wouldn't be ready for at least 15 minutes, once they were served there would be an additional 15 minutes before our waitress was allowed to put in more tickets to the kitchen and then we would wait more for our food to be cooked. It sounds like a lot, but it's Father's Day so ultimately I am there just to spend time with my dad and I don't really care how fast you feel you need to flip a table, so we told her it was no problem. She promptly brought us our drinks and two plates for the nachos. It wasn't even 5 minutes later that she shows up and says, "it's your lucky day" and is holding a plate of nachos. Not only were they ready that quick but she says, "they also sent you a full order instead of a half". Hey, we all love a free upgrade! While my dad was looking at his gift I started on the nachos, by my second chip something seemed off. I mentioned to my father how I suspect that these were made some time ago and have been sitting in the kitchen. Nearly all of the chips under all of the fixings were so far beyond soggy, they couldn't even be called a chip anymore. My dad said it may just have been from the sauce/salsa on the top as it looked on the dry side and the juice just settled to the bottom, however the meat was also cold on the nachos.
I would have loved to let our waitress know but as we sat there our first mission was to get some silverware from her. In a matter of seconds what was a very normal atmosphere quickly turned suspicious and chaotic. We both perked up to see what was going on. The waitresses all seemed to develop furled brows; each was scampering quickly around the dining area, up and down stairs, and all seemed to keep going missing all at once. Did they just say what I think they said? Three different patrons arrived in intervals at the hostess desk, the phone is ringing off the hook but no one seems to be picking it up. The first patron to arrive tells a waitress he's here to pick up an order, and to my astonishment, she chuckles right in his face. Wait, what did she just say they were out of? I couldn't hear what followed nor could my dad but the gentleman left without food. The next guy comes in and says he's here to pick up an order he called in yesterday, and again leaves without food. Holy crap, what is happening! Mind you, still no one has come to our table and my dad eventually got up and took silverware off another table so we could eat the soggy nachos. Hey, unless it's growing fur I'm still going to try it; remember I was raised not to be picky. By the third patron, we both knew there was a serious issue. Whichever waitress was at the hostess stand informed him that they recommend he call ahead to which he says, "I did" and before I knew it he was gone as well.
So, I'm there with my dad and we're talking while we're no longer eating and our waitress finally show up and asks us if the Manager has been by to see us. My dad's first response is "uh oh" and I kindly say no and her tone instantly changes as she informs us that they were supposed to come by. I pipe in that I have a question about the nachos but first she wants to inform us that they are out of food. What do you mean you're out of food? You opened at 11 am and it's only 3 pm, that's only 4 hours. She says they are completely out of every meat and have been slammed all day. That perplexes me because when we arrived it was quite dead actually. Not only is it a weekend but it's also Father's Day and I would think you would be prepared for men who love BBQ to show up. Moving on.
She asked me what I wanted to know about the nachos. I said to her very politely that it was our first time there so I wasn't sure but asked if the nachos were always soggy on the bottom. To which I thought she would confirm what my dad said about the juice of the sauce settling, but instead she snips back with a "no, I wish I had known". Before my wit could even come out of my mouth to let her know that the entire staff has been missing, other than the weird magician wondering around the dining area, she removes our plate and under-breathe says something and walks away. We hear other waitresses telling other patrons that they are waiting for food to arrive from other locations, and so we sit and just talk for several minutes. After about ten minutes our waitress comes by and abruptly says, "you two have a nice day" and starts collecting our menus from the table. I asked her about a check and she snips back that she told me that she would take care of it. Oh, okay then. And that folks was the end of that.
She tells us she hopes we'll come back and give them another try to which my dad replies, "like a cold day in hell".
I cannot for the life of me understand how in the world this is the best of the best in Chicagoland. I have been far and wide experiencing food in this state and beyond, and frankly I am baffled. The meat we did have on the nachos, wasn't anything that I would go out of my way for which is unfortunate because honestly, I'd love to do so. Beyond the meat although the most important, there are so many other dynamics missing that truly make BBQ what it is. The atmosphere definitely missed the mark, the staff clearly needs much training on not just customer service but professionalism, and where is the aroma of the smoker?! There wasn't a single hint of food being smoked on the premise neither inside nor outside which is a true tragedy and one of the greatest smells to experience.
As we stood in the parking lot talking before we parted for the day, any of the few cars that were coming to this "swamped" restaurant, we were sure to inform them that South Moon was completely out of food and to not make the trip up to the door. I am disappointed by this experience and I'm left curious as to if Chicagoland really knows what it takes for something to be the best of the best; it's more than a flavor in your mouth, it is an entire experience that makes anything the best of the best.
No comments:
Post a Comment