Address: 1000 9, Parlin, NJ 08859, USA
Phone: +17327210780
Sunday: 12–10PM
Monday: 4–10PM
Tuesday: 4–10PM
Wednesday: 4–10PM
Thursday: 4–10PM
Friday: 3–11PM
Saturday: 12–11PM
DevthegamingartistYT
The food was delicious and you get nice baked bread, but if you really want an awesome meal come no later than 5:30 PM (6, depending on location) for a small price. I recommend the 6 oz. Sirloin steak and the herb crusted chicken dinner (photo), ask for Leah for the server of your table, she was excellent! I recommend coming here!
Helper Assistant
We dined here for dinner and enjoyed the combo of ribs and chicken. The bread here is the BEST!!!! It's a popular, local, location. Seating on a Sunday afternoon, between 2-3pm, had a brief wait for two persons. There is ample parking, and the staff has always been pleasant.
Adriana Basile
I’ve eaten here before and it’s been pretty good. Not sure if it’s because it was NYE and they were overwhelmed both with dining and takeout buy I got home and my medium rare prime rib looked like it worse than rare. I was shocked of how they prepared it. I tried calling back and was on hold for quite awhile before I was disconnected. So ended up recooking my meat at home. For $21 I expect no matter what a properly cooked streak. 🤔
Richard Holst
Typical chain experience. It was a little crowded and they sat us in the bar area. It was not quite clean but not bad considering they were busy. The food took longer than expected but was tasty. The staff was very friendly and helpful. We will go back again.
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As others noted, they don't take reservations but have call ahead seating to shorten your wait.
Yes, i saw a sign, but don't remember if it is always or if it is just a specific day
Check in when you get there and then sit in your car until your table ready. They will text you.
NO
Entrees are between $13-$17 and could be more if you are ordering some nicer cuts of meat. I'd plan for around $50-60 including tips for a dinner for 2 people. You could get away with less if you skipped drinks/appetizer.
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