Cooper’s Hawk Winery & Restaurant — Restaurant in Florida

incident.

It’s unfortunate when an experience at a venue, particularly one involving a luxury tasting, is marred by unforeseen events like this. Wine tastings are typically meant to be an immersive and enjoyable experience, allowing guests to explore a curated selection of wines in a comfortable, well-managed setting. Cooper’s Hawk, as a well-known chain specializing in wine, food pairings, and member experiences, generally prides itself on hospitality and customer satisfaction. However, your description of being asked to leave without prior discussion or proper handling of the situation suggests a breakdown in their service approach.

In any such setting, it would be expected for the staff to demonstrate empathy, particularly when dealing with accidents or unexpected occurrences. It would also be ideal for management to address customer concerns or complaints thoroughly and ensure that no further misunderstandings occur. Ideally, a transparent conversation should follow to clarify the circumstances and come to a resolution that reflects the quality of service expected from an establishment of this caliber.

Should you choose to address this experience with Cooper’s Hawk directly, a constructive conversation with management may help resolve any lingering frustrations and clarify how the situation was handled.

I recently visited Cooper's Hawk for their Lux Tasting experience, and unfortunately, my visit took a turn for the worse. While the tasting itself was decent, the overall experience left a lot to be desired due to how the situation was handled by staff.

The evening began with excitement—my friends and I had booked the Lux Tasting, which we were eager to try. However, during the visit, I accidentally tripped and fell after my foot caught on a rod sticking out from the floor. It was a minor fall, and I wasn’t hurt, but the way the situation was managed by Cooper's Hawk left me frustrated and disappointed.

Instead of offering any assistance or checking in on my well-being, the staff quickly dismissed me from the premises. There was no discussion, no attempt to understand what happened, and certainly no effort to resolve the situation in a way that would have kept me as a satisfied customer. I was essentially asked to leave without being given the chance to explain or even pay for the tasting experience, which, considering we spent over $100, felt like a slap in the face.

While I’m relieved I wasn’t charged for the tasting, the lack of customer care and failure to address the issue properly left me with a bad taste, far worse than any wine they served. Cooper's Hawk may have a reputation for its wine and food, but if this is how they handle situations, especially when it comes to accidents that could happen to anyone, I won’t be returning.

I’m beyond frustrated, and I won’t be recommending this place to anyone. It’s clear that Cooper’s Hawk isn’t interested in resolving issues or having any meaningful discussions with customers. For a place that prides itself on wine tasting, they really need to rethink how they treat people who are there to enjoy their product.

Final thoughts: Disappointing service, poor customer care, and no resolution when things went wrong. Cooper’s Hawk may have decent wine, but it’s not...

Definitely a good choice for a chain restaurant in Naples. We frequently get take out from Cooper's Hawk because we're close enough that the food is still warm and tasty when we get home with it. We've been inside the restaurant plenty of times, but the wait in season is often so long that we choose take out instead. Cooper's Hawk is METICULOUS when it comes to packing up food for take out. Each food item is in its own package, with extra sauces in their own bag. If you have a food item that is sauced, they will leave the sauce in the container for you so that you can take care of it and avoid any "soggy" factor that may happen as a result of transporting food that's been sauced. We are particular fans of the crab beignets, although I'd say they're more of a fritter because they're not really mixed with the dough that you may expect if you're expecting a beignet. However, it is ALL crab without anything weird inside. It is enough for a meal if you're the type of person who has a small appetite but still wants to eat a good meal. We've tried their bruschetta and while it's not that it's bad, there are other places in town that do a better job with it. My son loves their burgers. He has tried the flatbreads off the app menu, thinking they might be enough for a meal. They might be for a child under the age of 11. But not for a young teen. When we get take out, my husband orders the Southern Chicken Hot, which is buffalo chicken on top of cole slaw on top of biscuits with a side of macaroni and cheese. He did not realize it was buffalo chicken the first time he ordered it. He doesn't like buffalo chicken wings and never orders that, but this he liked. When we're inside the restaurant, he likes the pretzel crusted pork chop and the salmon off the "surf and turf" menu where you get to pick what you want. We have had servers who have been great and others who have not been. For example, we told a server about a birthday in advance (even when we made reservations) and said what we wanted brought out. Instead of bringing out the dessert, she cleared the table and asked if we wanted anything else. One of us tried signaling to her, thinking that she was playing along. She wasn't. We had to remind her, which was kind of a bummer because we were trying to make it seem like a low-key deal for the person whose birthday it was. And even then, we expected a candle. This isn't a place where we expected nor wanted a song, but we at least expected a candle. Didn't get that, either. But when it's season, these servers are harried so I get it. Including pictures of the food both from inside the restaurant and...

American version of PF Chang with a focus on wine and associated retail wine products and accessories. Kitchen at the Naples, FL location needs to revamp their operational procedures from order to table. Basic like having stem and flatware on a table prior to food service. A guest should never have to ask for a “setup”. Serving utensils should be in appetizers being shared. When a party is served and “one guest” at a table does not receive their entree because of a kitchen glitch it affects everyone at the table. When the other guests have almost finished their meals and the entree is still not presented, and a manager has not come out to apologize “it is inexcusable” and when the dish is severed in a curt manner when it arrives, it’s an insult to injury. If people are dining with basic social decorum, “it’s customary” for everyone to wait until everyone is served, when no notification comes from a waiter, kitchen manager, chef or restaurant manager the table is left in limbo. The food gets cold, the entire table feels bad for the person who has not been served and it affects all 5 guests in a negative manner because no one is trained in the front or the back of house to handle this situation. And when the neglected person is finally served and what comes out of the kitchen is wrong, for the restaurant manager NOT to come over is beyond wrong, it’s rude, uncaring and unprofessional as you’ve ruined the entire dining experience for everyone and caused the person who was never served an embarrassing experience. Your bread served is unique but the single piece is too small for a 6 top. Also, the party should not have to ask for it , it should be served without request and way before entrees are served. So all this happened to us as well as having to wait over 20 minutes for coffee and never having a chance to even order desert. As someone who has family in the restaurant business, my advice is to “seriously look” at what is "holistically wrong" with the location. For all these things to happen there is something very wrong with the person who is in charge. This much negligence cannot be corrected in the person who is there now, it is inherent to them. If you can’t admit that even the basics are wrong, and make changes then the franchise is at risk, it takes 3.5 times the revenue to attract new customers than to retain your loyal turns on and off season. No restaurant or retail establishment can tolerate this level of revenue burn, it is...