Grand Manor and Apothecary Bar & Lounge

We are staying at Silvercreek Inn. Ordered food online. Food was ready, staff polite, food was really good, would be a five it chimichanga had chili sause and / or some salsa would have been nice. But the food was really good!

Stayed at the Inn this week and it appears this restaurant has closed. None of the staff at the Inn could tell us what was going on or why it wasnt open all week.

The wait staff was decent and attentive, but it took almost an hour on a not so busy night to get our food and 2 of the 4 of us were quite disappointed with the food. My meal was overdone and lukewarm, and my friends' overdone, the other two meals were OK. We would have sent 2 of the meals back but our friends had a 2 hour drive home and we didn't want to wait another 45 minutes for something else or a replacement. We don't blame the wait staff, but if the cook can't handle 4 to 6 tables in a place that can seat at least 80 to 90 not including the large bar area, its time to find a new cook, or kitchen manager. We left the waiter a good tip and hope it improves, the prices were OK and the place is very classy!, they just need to follow suite with classy food! NOTHING PERSONAL! I was a sous chef years ago, cooking is all in the timing, you can't go back and smoke a joint in the middle of cooking meals and space out the deep fryer, or how long a cooked meal has been sitting, and many meals get cold fast!, so get them out hot! AND A NOTE TO THE MANAGER AND/OR OWNER, if you really want to make money you want much faster food service if you ever run out of seating, so you don't turn people away for lack of it. It doesn't need to be really fast food, but never leave hungry people just siting and waiting!, at least give them good warm bread and butter, AND salt and pepper on every table! Also!, my friends were cold as the place was not well heated. I was OK, but I have a high tolerance for the cold in the winter.

From the moment we walked in the door everything was very slow. Slow to be greeted, slow to be waited on, and slow to receive our food. Three of four meals were not cooked right, but we decided to only send one back and deal with the other two. They did not offer to discount us in anyway. Overpriced for what the service was. Food tasted fine otherwise and atmosphere was nice, but not worth the expensive prices.

What an amazing amenity this restaurant is. Grand Manor. On my arrival date I got there late from the airport, I was tired and they were already closed when I called. One of the owners called me back and actually offered to have food made for me as she knew everything in town was closed at that time and they did open for me. The food was incredible. Their shrimp BLT was my favorite. I arrived with a terrible headache due to the high altitude and they helped me with that as well. Such warm-hearted people. The owner might look intimidating, but, he is such a big teddy bear. I absolutely loved these people. I was there every evening, I enjoyed everything, the food, the staff, service, the ambiance, just so beautiful. Such a classy place, hidden inside this hotel. People should be more appreciative. If you can’t say anything good don’t say anything at all. Henry Rockwell, being a sou chef or anything that even remotely puts you in a kitchen doesn’t give you or anyone much of a say, you are still an employee working under someone else, following orders and mostly unaware of the ins and out of a business and don’t even know where your own paycheck comes from. Try owning an running your own place for a change, making important decisions, dealing with highly critical people like you and creating a positive environment around you, then come back and share your own experiences. These people left a good impression and it shows how genuine they are and how dedicated they are to what they are doing. I am a business woman and I deal with a lot of the intricacies behind the scene, and out of respect for everyone’s effort I will never bash another person’s endeavors, as we don’t know what sacrifices they have made to get to where they are probably the kind you and I never will. Have some respect for that and be professional, I guess sou chefs don’t have a code of honor or any respect for fellow sou chefs.