Tupelo Honey Southern Kitchen & Bar — Restaurant in Denver

We went the afternoon of 19 Dec 2024 to celebrate my daughter's college graduation that day. This is our go to place for big celebrations and where she requested.

The Mahi mahi was over cooked and very dry - so dry it was chewy - This was a $26 tiny piece of fish completely ruined. Chicken w/mac n cheese & waffles was over cooked and there was a very long thick piece of hair stuck inside the batter of the fried chicken 🤢. Chicken on the BLT sandwhich was overcooked andvisably overcooked and burnt (dark brown, not black burnt). The fries were oversalted. The side of mac n cheese was dry and hard. The two tiny biscuits we paid extra for were not cooked through and had raw dough on the ends. Our margharita had sugar on the rim - we needed to show the waitress the menu said salt on the rim when she was surprised we wanted a salt rimmed glasses to pour the drink into. The drink itself was over the top sweet, but we assume that was intentional even if the bartender messed up the salt rim. The lemons put in the waters were brown and rotten on one side.

Do they vailidate parking still? They didn't ask for our ticket and did in the past. Since it was 3pm and the start of dinner service, it wasn't busy so we were a bit surprised the food was all overcooked. If the chef made a mistake, they could have redone the order - it was not busy. I think there were 3-4 small parties.

All three of us in my group have worked in customer service so we have sympathy for servers and this industry. Sometimes things go wrong and sometimes mistakes are made. There were so many mistakes that we felt something needed to be said after thinking about for two days. If we are still this bothered by it after 48 hours of cooling off, it was a big deal.

This was our go to restaurant for all big celebrations, but we can't see going back to this location. The cost is too high to risk terrible service and unedible food. We hope the change in menu items, low quality, and lack of the usual great customer service is not the norm or that it is confinded to only this location. We will be checking negative reviews before giving even another location a try.

If the waitress had asked us if we were happy with the food after we started eating, we would have told her what was wrong with it. I wpuld have given them the opportunity to redo the entire order to make it right and would have given a steller review, because sometimes things go wrong. I regret not asking for a full refund, but I didn't want to ruin my daughter's special day.

I will say the pumpkin puree was very good... but honestly, that was it and the small side serving of this was not worth $100 with the tip we left - and yes we tipped 20% because the waitress didn't cook the meal. Everything else in the meal was overcooked and not worth any amount of money. So disappointed in our experience - we...

What a great menu. Awesome sides, brunch all day, choice between white and dark meat. Great stuff. I was super excited to try this place out when we were in town last month.

I was especially excited to see the Farm Fresh Vegetable Plate, which allows you to try a bunch of sides without having to order them a la carte. I am very pro-sides, especially with Southern menus, so this was right up my alley. I had the mac n cheese (wonderful homemade texture and crispy on top), the collards (pleasantly porky but just a bit too salty), the butter and basil green beans (SO, SO good), and the parmesan and rosemary potato cracklins (really wonderful texture on the outside, but the chunks are a bit too big so the flavor and texture of the outside doesn't carry through well enough and some bites end up too bland). I also had a lavender lemonade which was lovely: not overly sweet and not too heavy on the lavender.

My husband had the dark meat honey dusted fried chicken but was a bit disappointed with it. He said that for most of the pieces the skin was more hard than crispy and by his description it actually seemed like maybe the chicken was made in larger batches ahead of time and then set under a heat lamp as they awaited order. The food came out extremely fast after we ordered as well, so this seems plausible. He did say that the last piece of chicken he ate was much different: juicier, crispier, and quite good. He got the brussel sprouts with his meal which were also pretty good.

The portions were plentiful (check out the pics!)

I think our only other small gripe is that while the service was typically timely, our server did not seem super engaged or personable. She went through the motions but it felt very mechanical and she was often already leaving the table as we responded to her.

Still, I'd definitely go again! There were a lot of other great options to choose from on the menu and I'd like to do a little more...

Decided to go for the happy hour Martini. Figured $3 why not. Totally disgusting lol. No I'm not upset about low grade gin. It's the fact that a martini has 3 ingredients. The garnish is one of them. So when you premix a martini in bulk you're not going to get a compliment. This is pretty easy 1 1/2-2 oz gin for small Vermouth rinse Takes no more than 90 seconds Olive Takes 5 seconds I know this is not the servers fault this is management making the call. However when you ask the server hey can you make it like this and it's half vermouth you realize this is just a paycheck and there's no passion for hospitality. Food was better than expected because after that drink...... I thought oh no. How do I know it's batched martinis I walked up and watched the second being made. I'm not out looking for happy hour specials I would have been happy to come for dinner with friends. Unfortunate Response: Changed stars after careless response from mgt This is exactly what I'm talking about. You asked 3 questions ( funny because there's 3 ingredients) all which there are answers to in the above "review" you might be able to gaslight people on your payroll but I'm not on your payroll. Yes pre batching a martini is lazy lazy lazy. Not fulfilling a request even though it's a three-dollar cocktail and still using pre batch I think all of your questions were already answered before you asked them. I can clearly see that you don't have a grasp on what's going on and you are trying to make it look like everybody else's critiques is evidence that they don't know what's going on. Pretty toxic. And this is for Google I have never worked at this establishment, never sought employment with said company and have never met "Ana". To often management makes these claims with Google to have reviews...