I usually order from them 2x a week.always spending at least 30 dollars and sometimes up to 60 dollars if friends are visiting.
And then when we went to pick up the food, the women at the counter were arguing and was uncomfortable being there. No one speaks english, took me 20 minutes to place my order and I literally had to repeat my phone number 10 times. The fried rice was DRY as heck! Like they made it yesterday.
I decided to order again today.everyone has an off day! I get that! So today, the egg fu yung had a completely different was gross! The hot and sour oss! Completely different vegetables, packed full of mushrooms, no chicken, CELERY? AND AGAIN, neither hot nor sour!!!!! They had to have changed chefs or owners or both. I called and left my number so I could get them on my next order.
And they forgot to include my 4 pepsis I had ordered and paid for. My favorite hot n sour soup was neither hot nor sour. It also will be available for private events.The other day when I ordered the food was off. Nick Gallo, a partner in the restaurant chain, said the 450-square-foot addition will be home to a wine room and spillover seating on busy nights.
In related news, Gallo's Kitchen and Bar, 2820 Nottingham Road, is expanding into an adjacent storefront to the west. The restaurant will be closed Sundays, Norris said. The plan is to be open for lunch and dinner through the week and for brunch and dinner on Saturdays. Gallo's on High will seat 85 to 90 inside and another 20 or so on the patio it also will have a bar. Norris said customers familiar with the Gallo's restaurants can expect "new food, new recipes and newer styles," including bread and desserts made from scratch. Part of the Gallo's family of restaurants - including Gallo's Tap Room locations in northwest Columbus and Powell and Gallo's Kitchen and Bar in Upper Arlington - the new upscale-casual restaurant will serve pasta, pan-seared steaks and other Italian- and French-influenced cuisine.Ī May opening is expected, chef Libby Norris said. Gallo's on High will fill the hole left by Little Eater at 4215 N. Tamo's also offers homemade calzones, stromboli and "napolina," a style of stuffed pizza using a thin crust on the top and bottom.Īppetizers, salads, wings, subs and pasta dinners also are available. It follows the tradition of New York-style pizzas, with thin crusts from dough tossed on the premises. Meanwhile, Tamo's Pizzeria has replaced Uncle Nick's Greek Fried Chicken at 1333 Northwest Blvd. They are working to acquire a full liquor license, Cleary said. Menus for Chef Chen - Warren - SinglePlatform Main Menu Appetizers Steamed or Fried Dumpling 4.50 (8) Egg Roll 1.00 Shrimp Roll 1.10 Spring Roll 1.50 (2) Fantail Shrimp 2.50 (2) Fried Wonton 2.25 (10) Bar-B-Q Spare Ribs 6.95 Crab Rangoon 3.25 (8) Shrimp Toast 2.25 (2) Cold Noodles with Sesame Sauce 3.50 Beef Stick 4. as a partner, said he did not change much in the interior of the space, which is bright and seats 60. Nothing is frozen the restaurant does not even have a freezer, Cleary said.Ĭleary, who brought in Xuegong Chen of Poke Bros. They are served with hot, barbecue and ranch dipping sauces. Otherwise known as Texas potatoes, they are dredged in the same dry mixture as the chicken and deep-fried. Jojos, or potato wedges, remain on the menu.