Our curiosity gravitated us here to try their ‘Wood Fired Artisan Pizza’ which they advertise as being cooked in a brick oven from Italy, it’s located right off route 303. There is ample parking, the restaurant entrance is through the Tappan Golf Center; a green...
Read MoreOur curiosity gravitated us here to try their ‘Wood Fired Artisan Pizza’ which they advertise as being cooked in a brick oven from Italy, it’s located right off route 303. There is ample parking, the restaurant entrance is through the Tappan Golf Center; a green and white awning is visible from the road. The aroma of fermenting dough was welcoming as we looked around for directions on how to be seated. There was a sense of chaos, patrons were helping themselves at the bar, while the bartender placed the dunked in water glasses on the counter (unwashed) followed by checking out patrons. There seemed to be one person running the show! I asked her what’s the process here, do we seat ourselves or wait to be seated? She replied with a smile, if you can find a table? I motioned that there’s a table over there (time stamp 18:45). She replies, It’s not clean, so you would need to wait a while. As we secure the table and wait a bit., the place was emptying out… I decided to help out and asked for cleaning supplies to clean our table myself. The seats felt greasy, let alone the table. She handed over a worn out rag and spray bottle, the rag felt dirty, it was saturated with dirt and oils, so I headed to the restroom to rinse it. It’s also worth mentioning that the soap and paper dispensers were thoughtlessly located so high that a child or handicapped person wouldn’t be able to reach them, and the sink I used had poor drainage, unfortunately, I didn’t have my phone with me to document it. The rag seemed to have never been washed / rinsed, so whoever was using it was just swishing dirt around; a perfect breeding ground for viruses, bacteria and parasites… yuck! At this point I became pretty vocal about how many cooks are in the back? Where is the rest of the staff? Why is she working the entire place alone? The Manager (instead of staying and helping) bolted early with a sayonara wave, leaving her without any help to single-handedly handle the duties of hostess, bartender, waitress, cashier and busser. By the time she was able to take our orders, the time was 19:15, she then returns at 19:30 saying “the kitchen is closed (even though they are supposed to be opened until 20:00) because the chef is “overwhelmed and stressed out”, I considered this a blessing in disguise, I think we dodged a bullet of food poisoning. The owner(s) should consider contacting the TV program ‘Bar Rescue’ and beg to be featured on the show so they can learn how to properly run a bar / restaurant. The place is small and was packed on one side. I saw other patrons come in, wait a bit, and then leave. My side of the room was empty. Can’t review the food, however, this place needs much improvement, commencing with cleanliness, adequate staffing, and organization. If you’re understaffed and overwhelmed, then put a sign up stating that you’re closed, or not accepting any more customers for the night.Not interested in visiting again.
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