Devil's Kitchen Restaurant,Bar a Grand Junction

Name: Devil's Kitchen
Address: 840 Kennedy Ave, Grand Junction, The Hotel Maverick, Grand Junction, United States
Telephone: 19708224848
Rating: 4.0

Proprietario non registrato

Pagina principale

Stati Uniti

Ristoranti

Devil's Kitchen

Recensioni

#128 Da 318 a Grand Junction

8.1

708 Revisione

Ambiente

8.1/10

Cibo

8.1/10

Interno

8.1/10

Prezzi

8.1/10

Servizio

8.1/10

Più dettagli

Prezzo & Cucina

$ American, Contemporaneo

Tipologia ristorante

Restaurant, Bar

Informazione

+19708224848

840 Kennedy Ave, Grand Junction, The Hotel Maverick, Grand Junction, Stati Uniti

Vedi itinerario

Sito web Devil's Kitchen

Both Grand Mesa and Devil's Kitchen are recommended for visiting. You may be offered such food as nicely cooked bison meat, tamales and deviled eggs, don't hesitate to try them. Good waffles, doughnuts and banana dessert have a nice taste. Delicious beer, prosecco or champagne are what can make you return to this bar. According to the reviewers' opinions, waiters offer great ginger beer, press coffee or French coffee. Food delivery is a big advantage of Devil's Kitchen. Imagine a combination of tasty dishes and the attentive hostess, this is exactly what this place provides you with. Based on the guests' opinions, prices are affordable. At this spot, guests can enjoy the quiet atmosphere and fancy decor. This bar has got Google 4.3 according to the visitors' opinions.

Valutazione

Eccellente

428

Molto bene

Media

Povero

Terribile

Ordinamento

Più recente

Il più antico

Voto crescente

Voto decrescente

Data

Data da - Data a

Kevin Asher

Fonte:

An hour ago

My wife and I are disappointed by our experience this evening at Devil's Kitchen. My first review of our evening was the intense cologne/perfumes the staff was wearing. I know it sounds petty, but all those smells really influence flavors and tastes and should not be present while on the floor. From the menu we started with the artichoke dip. Flavorless and the dip was unpleasant to look at. The flavors and ingredients were not well incorporated within and pools of oil were floating all around. Next we shared a beet salad that also was very simple and bland. The dressing was a carrot ginger puree and a hop-infused vinaigrette. I think they forgot the vinaigrette because the mixed greens were dry and as far at the carrot ginger puree only a small amount was squeezed onto the beets. For $15 I was expecting a bit more than dry greens and minimal garnishes and dressing. My wife ordered the bison tamale and that was a big strikeout. The attempt to "stack" the food for aesthetics showed promise, but unfortunately the lack of flavor and texture over shadowed the presentation immediately. I doubt it was bison as I've eaten bison dozens of times and it tasted and had a texture of a beef sirloin. Regardless...it has zero flavor. The "locally-sourced" mushrooms were button mushrooms sourced from a local seller probably. The poblanos had the most flavor, but because they are poblanos. The sauce and demi glaze were bland and didn't contribute to the dish. The kicker though was the masa "cake". A traditional tamale as masa that is soft and delicate. This dish presented a masa flat bread that was impossible to cut with a fork and even difficult with a knife. Dry and flavorless. Each element of the dish alone was under-seasoned and very disappointing. I ordered the beer braised short ribs. First "bone" of contention...don't sell it as ribs when all you serve is 1 rib. Sell it as a beer braised short rib. The rib I got was 50% fat and ygristle and the meat I did find was fall off the bone, yes, but zero flavor. No beer flavor but only a teaspoon of a so-called demi glace reduction sauce. The cellar mash was undesirable and my server couldn't tell me what it was. The roasted broccolini would have been wonderful I bet had I got it. Instead I was served up Brussels sprouts that were pan seared, very mushy with some sort of sweetener, like agave. Why in this wild world would you ever sub out a vegetable Brussels sprouts. I happen to like them (not what I was served this evening though), but many people do not. Very risky move! I really am disappointed in my experience tonight because I feel this spot can be really great. The ambiance is chic and classy, but the food is not at all up to caliber to what it should be. The executive chef and kitchen staff need to fine tune some technique and flavor profiling and they need to taste the food before service to know it's on point. Taking the ideas they have for each dish but tweaking the presentation and magnifying key flavors will go well for them. At this point, not worth the price of each dish. Service Dine in Food: 1 Service: 3 Atmosphere: 4

Mariah Arias

12 hours ago

Service Dine in Meal type Lunch Price per person $20–30 Food: 5 Service: 5 Atmosphere: 5

21 hours ago

Karen oconnor

2 days ago

Food: 2 Service: 4 Atmosphere: 3

Daren Sutherland

Food: 5 Service: 5 Atmosphere: 5

Julie Lane

A week ago

Variable experience. I go here often because I love the atmosphere and the food is usually pretty good. I learned that they have a program where students often intern here for service and culinary experience for short periods and that explains why it varies so wildly with food quality, service experience, and wait times. We had a waiter the other day that didn’t know where any of the tables were. The wait for service is usually on the long side. The food is usually pretty good! The drinks are good and so is the wine. The staff is friendly. Food: 3 Service: 2 Atmosphere: 5

Dawn Burgett

We ate here for our anniversary and valentines day. The food was good, could of been better. They were having staff issues that night. Service Dine in Meal type Dinner Price per person $30–50 Food: 4 Service: 3 Atmosphere: 5 Recommended dishes Bison Tamale Stack

Connie Tremblay

5 days ago

Service Dine in Food: 1 Service: 3 Atmosphere: 4

Barb Dyess

2 weeks ago

We celebrated Valentines’ a day early by having dinner here. The ambience and view are beautiful and we enjoyed it initially, with high hopes for a great-if very pricey- meal. $45-48 for steak means tender and savory meat with unique & delicious side dishes, right? Sadly, no. Our server, Brady, gave us decent service but when I asked exactly what “cellar mash” was, he did not know- nor did he try to find out. It was an odd beige pile of fibrous root veggie (parsnips?) with chunks of under cooked potato. Neither of us liked it. My Bison Flatiron Steak was ordered Med-rare and came Extra-rare and full of gristle. After chewing and chewing small bites and sawing away, I sent it back to the kitchen. The Agave Carrots were very undercooked and not good. My husband liked his Sirloin- it was fairly tender- and shared it with me while waiting for my replacement. He finished and voila! - finally my Flatiron was delivered. This time it was tender, yahoo. No comp or discount was offered for our inconvenience. Sorry, but a mere verbal apology isn’t enough at such prices. The Palisade pear-apple wine was smooth and dry. The House Blend red was good. We might return for the novelty of a deck-top gondola, for appetizers and drinks, but not for a meal. Disappointed. Service Dine in Meal type Dinner Price per person $30–50 Food: 2 Service: 3 Atmosphere: 5