Nectar Farm Kitchen Old Town — Restaurant in Bluffton

I EXPECTED BETTER FROM SERG! Out of craft beer, rude manager with B.O. and uninformed staff. Need a “stuff we’re out of” board! Sister and husband visiting from out of town. Looking forward to treating them to a restaurant with fresh ingredients and craft beer. We even stopped by earlier in the day to check it out, inquired about happy hour; 3-7, etc…Seemed like we had the perfect evening ahead for the last night of their visit. NOPE! Arrived in time for happy hour and were informed (after being seated) it was only for the bar area. Would have been nice of the lunch hostess to let us know this when we asked asked after walking out of our way during a shopping excursion earlier in the day. Asked to speak to the manager for clarification, informed him we had inquired earlier in the day and had been misinformed, he didn’t care at all and when I asked if I could go to the bar and buy us a round he was rude and insulting. Accused me if working the system. Then when our server finally appeared to take our drink order, 10 minutes later, we learned they were out of nearly every beer they supposedly brew on site except for the ones nobody wants. We order beer (we could get anywhere) and…wait for it…20 minutes later our beer arrives except one was flat and warm. If we wanted beer from a can we could have gone anywhere (else). But wait, ordered our meals and they were also out of one of the specials, but our server didn’t learn of this until after we had ordered. It’s called an 86 board! Every restaurant uses the same system when they run out of something. Post it! If you are out of most of your best beer post that too on a chalkboard in the front of your establishment. Be courteous to your guests. Offer something in return for your shortcomings. Eating out is crazy expensive these days. Some people have traveled over a thousand miles only to be treated badly because they order from the menu presented. When I worked as a server or main motto was “Give the guests an experience they cannot get at home so they return and bring their friends”. There is nothing special on the menu I could not make at home except the superfluous curly sweet potato garnish. Our server was polite and kind. Not her fault. I blame poor management. Find someone new to run this place with tons of potential. Also, my meal was not served hot but t barely warm. Hot food hot, cold food...

Good food but lack luster service. Our party of 5 arrived at 4pm on Sunday & we were sat at a booth near the bar. We couldn't help but over hear the loud & colorful conversation of 2 off duty managers-both dark haired women. We had a loud show including what drinks the owner preferred if u wanted to try and get him drunk. I believe I heard beer, wine & scotch if my memory is correct. We also heard references to female reproductive body parts & several f-bombs. This was not shocking for my family but we brought some younger teens with u- who were told what a great place this was. Not a huge deal IF it were regular patrons and not staff. We thought Nectar had a classy feel not so much. Lastly, our cute waitress (shes a shorter gal with long brown hair pulled back in pony & wears glasses) never checked back on us once food was dropped off, We had her before and our first visit was fine. This time she decided to get in on the chatting so much so we were never brought our second blood orange margarita(ordered at food drop off) The bartender was nice she had short dark hair & it was her last day and it seemed as though the waitress had forgotten to give her the order. We were really sad that day as we knew we weren't going to return. Our waitress said she was sorry but they are all like family there. Im assuming that translates to overlooking flaws and covering for people as thats what she did. We were offered the drink after we flagged our waitress to get checked out but no other accommodation was offered that day. We always spend nicely there & loved the catch of the day but our experience was one we felt the owners should know about. I also called the manager on duty , a younger man who simply said Im sorry. Im assuming no one was ever talked to, Weve had several nice wait staff there including a young girl named Jayden (i think) and a gentleman expecting a baby (blondish hair) SUPER amazing people. SO sad we are taking a break-we had hoped someone would reach out to say the owner was made aware of his drunken representatives. If anyone wants definite date & receipt please reach out-I think our ticket was around $215 & it was a Sunday in April I believe. I can look up our credit...

I’ve been a loyal customer at this restaurant for quite some time and have always enjoyed the food and atmosphere. However, I had a deeply disappointing and alarming experience recently after ordering the Butcher Bowl. That night, I became violently ill within hours of eating — to the point where I was vomiting from both my nose and mouth, developed a fever, and ultimately required IV fluids to recover.

Now, a week later, my gut is still not back to normal. I reached out to the manager to inform them of what happened, hoping for some acknowledgment or concern. While they said they would follow up if anyone else reported similar symptoms, I never received a follow-up call. I was surprised and disappointed that there wasn’t even a gesture of goodwill — not a refund, not a comped meal, not even a gift card for the $23 dish that made me so sick.

In my opinion, if multiple people had gotten sick, it might have pointed to an issue like contaminated greens (like the arugula). But since it was just me, it leads me to believe the steak was the issue — possibly left out too long before being cooked, especially considering there was a large party that night and the kitchen was likely overwhelmed.

I’m writing this not out of malice, but because I trusted this place and feel let down — not just by the food safety lapse, but by the lack of accountability and basic customer care afterward. I hope they take this seriously, as food safety and customer support should be top priorities for...