The Observation Deck

I just cannot see a chain getting us the good press our small establishments do.

http://www.usatoday.com/travel/destinat ... eese_N.htm




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Congrats to Matt and all at Melt!

Now, if only I can get Matt to FedEx me a Parmageddon...

I will say that I never went to Melt in the years that I lived here ....until the Walk and Roll event. My family stopped there to eat. What a little slice of heaven that was. My burger was to die for. My toddler ate his weight in french fries (which were awesome!!!). I am now hooked!!!!!

Ok so silly question.

I love Melt and was so excited to hear about them expanding since there was never any seating or room. Now they've expanded, but why is 2/3 of the new half empty...why not add more tables for seating?

Bryan Schwegler wrote:Ok so silly question.

I love Melt and was so excited to hear about them expanding since there was never any seating or room. Now they've expanded, but why is 2/3 of the new half empty...why not add more tables for seating?

I thought the same thing! I was happy there was somewhere to sit while waiting, but didn't see the point of adding THAT much space just so I'd have room to sit while I waited the same looooooong time for a table.

My friends and I went in on a Sunday evening and even though there was space at a series of those awkwardly close two-seaters to accomodate the 6 of us, they told us we'd have to wait 45 minutes to sit. Do they even use the few new tables that there are??

What I've heard, and I'm no expert (maybe James Mullen or other restaurant owner will know), is that there is a legally defined proportion between the size of the kitchen and the max occupancy. Someone that worked there told me a few months ago... since they didn't expand the actual kitchen area, they're limited. For example, they told me they wouldn't be able to have the new section and the patio open at the same time.

Again, this may or may not be true, but that's what I was told by an employee.

Brad Hutchison wrote:What I've heard, and I'm no expert (maybe James Mullen or other restaurant owner will know), is that there is a legally defined proportion between the size of the kitchen and the max occupancy.

Sounds plausible. I remember hearing complaints that they weren't expanding the kitchen when they took over the additional space. I imagine that just would've been too much more work, but it would definitely have been nice.

I took Mike to the Melt for the first time about a month ago. I told him before we went to be prepared for a long wait, but also let him know it would be worth it. I actually enjoyed the new waiting area. I can get very anxious and claustrophobic and with the new roomier area the waiting was actually relaxing. Anyhow when the food came he said the wait was worth it. Also I am glad to see the Melt is getting some national coverage, although I do feel bad for David being all the way over in Des Moines and only being able to read about the food.

Danielle Masters wrote: Also I am glad to see the Melt is getting some national coverage, although I do feel bad for David being all the way over in Des Moines and only being able to read about the food.

If you only knew how much we miss Melt!

Bryan Schwegler wrote: excited to hear about them expanding

Speaking of expanding...

Has anybody noticed the Phoenix coffee shop is expanding? They are taking over the old vacuum shop a couple doors down. I was told by a patron the other night they hope to open late August/early September.

That'll be nice. Maybe they are going to put in a big stage for Gary Rice and crew.

Joe Ott wrote: That'll be nice. Maybe they are going to put in a big stage for Gary Rice and crew.

Watch out for that flying bow!

Joe Ott wrote: Speaking of expanding...

Has anybody noticed the Phoenix coffee shop is expanding? They are taking over the old vacuum shop a couple doors down. I was told by a patron the other night they hope to open late August/early September.

I just noticed Monday all the Phoenix signs up in the vacant store windows...