Usually when a restaurant has only been open for a month or so and doesn’t — shall we say? — have all its spaghetti in the pot, I’ll be the first to say, “Give it some time.”
“Let them work out the kinks.”
“They just need to oil the machinery.”
“They should get their ducks in a row.”
I’m afraid there isn’t a suitable cliche to excuse the meal I had at the Brunch House. If the nice owners want to retain any of the customers who have espied this cheery corner spot in a new development adjacent to Nuevo Laredo Cantina and wandered in, they need a warning.
Here it is.
Let’s put aside any subjective comments and let the facts and numbers speak for themselves.
The food: Hmm. At right we see my breakfast. What is it? According to the menu card:
Three mushrooms egg white omelette: shiitake, portabella (sic), and baby bella cello mushrooms with melting variety of cheeses, hash browns and toast.
According to empirical evidence:
Button mushrooms squidgies and semi-softened cheddar …