Orange Sky — Restaurant in Four Corners States

IF WALMART TRIED FINE DINING, IT WOULD BE ORANGE SKY

They can't keep reservations: I made a reservation for a window seat for my wife's birthday at sunset. We arrived and the assistant hostess said, "You reserved a window seat?". When I confirmed she let me know they didn't have any. It's funny that a restaurant on a reservation doesn't know how to hold a reservation. The one girl at the front had zero personality and didn’t smile. It's probably because they know they aren't good at keeping reservations. They informed us there was a table on the patio, or in the dining room. We didn't even want to stay at that point. The view was part of the appeal and sitting on the patio which is not fine dining is a far cry from our expectations.

The patio is NOT the same as the dining room: However, we did go sit outside and it was breezy, the floor is stained and the tables don't have linens. The patio is where other people can just come and walk around so you feel like you're on display, not in a dining room, because you're not. It's a deescalted experience with the same menu and there were a lot of people just walking around on the patio because there is an amazing view, if you’re walking around, not if you’re dining.

Timing: It took a long time from the time we were seated before we were acknowledged by anyone. The runner brought water and said our server would be with us shortly. Do we reset the time waited since the water was delivered, because shortly passed by a few minutes ago?

Views: Once our server arrived, we had plenty of time to decide we didn't want to sit on the patio. It wasn't warm, it was breezy, and it was not a window seat. Our server, Lauren I believe her name was, guided us to a booth inside the dining room. So, here we are, 15 stories up in a place with some amazing views of the valley (from most seats) but what we got was a view of two very old people eating at the table in front of us. NO VIEW FOR YOU!!! The booths face north and there are no views because of the height of the booths. So now, no window and no view. We look at each other and decide to give this a go. By this time we had been there for 22 minutes, we don't have a drink, and hadn't even ordered one. Add that to the timing point. In addition, the dining room is just a big open room. It feels pretty uninspired.

They Can't Do Bread: Before we had ordered a drink, and right after sitting at the booth, we received a basket of bread. They must keep the bread in the fridge. It wasn't even room temperature but worse, it was stale. Before we had indulged in the sorry excuse for bread, we ordered a margarita. I wanted to order a beer but she ran through all the names so fast, I don't know which one is which so I held off. A place charging these prices can't print up a list? Beer selection isn't that volatile. I ended up ordering the one beer I knew and then my wife's margarita came out, but it was a Paloma. When discussed with the waitress she said, "Well I wrote down Paloma!". Yeah, we're done here. She asked if we wanted another round or to order food, and we let her know that we wouldn't be having dinner there. Then she really turned on the charm and removed all pleasantries from her language. When we paid, there was no word whatsoever. We left a 60% tip on the two drinks even though one of them was wrong.

Attention to detail: If you can't honor a reservation, let the customer know. When you put the paper menus into the folder, if you mess up and fold the paper, remove it and put a nice one in. Stains on the patio don't add to the value of a meal, they take away from everything. It's unsightly.

A manager should touch each table throughout the night. When you notice that there are no drinks or starters on a table that has been moved, and around for 20+ minutes, had their reservations not honored, you touch base.

We ended up going to Season's 52. I had the filet mignon, the birthday girl had the scallops. It was a superior experience from the moment we walked in...

We stayed at this resort for the 4th of July week 3rd thru the 5th. On the 4th, we made reservations at this restaurant since we heard that the views for the fireworks would be amazing. We made reservations for 5:45pm. We knew we would probably not see the fireworks but still hoped to enjoy a delicious dinner with our girls. We arrived about 15 minutes early, and we were told that we would have to wait at the lobby until it was our time ( the restaurant was not busy), so the younger girls sat at the lobby, and we went to the bar. Mind you, there was a staff of 3 at the front who let us in. We sat down at the bar and looked at the wine menu immediately to order some drinks. The bartender (young man with a beard) was working. As we were ordering, one of the receptionists came up to us, asking for ID. We showed our ID, and our daughter showed her digital id, but they told us that they do not accept that as a form of ID (In Arizona, the smartphone-based ID can be legally used in any situation in which a physical ID card can be used, including presenting an ID during a traffic stop by a law enforcement officer, or while buying cigarettes or liquor.Mar 26, 2021), and she was forced to go back up to the room and get her physical ID. Upon return and showing id,we were then approached by a manager at the bar, in front of other patrons, and told that we could not bring drinks from outside the restaurant into their restaurant. We obliged, and I told the bartender that he could have told us, and we would have been good with throwing it away. He replied very rudely and with a very crappy look, "That's not my job," and just stared back at me. That was totally uncalled for. First, we are given a hard time about being there 15 min early, then about id, and then about bringing a drink in, and then an attitude. So I approached the manager and asked that I wanted a better understanding as to shy we were let in without being told anything about outside drinks, and not told anything until we were already sitting and ha ing had bought a bottle of wine. Also, we would have had no problem with it, had the bartender told us, but instead he gave me a bad attitude and thst it was not his job. None of that made sense, I can understand not saying something if their was a bad situation or a problem, but to not say anything and have a manager come up to us in front of everyone was a bit over the top. My wife was talking to some friends at the lobby, and the front desk lady walked up to her and told her the table was ready and she needed to go now. We were already disappointed but went to the table and tried to make the most out of our dinner. The food was brought out, warm and not hot, and aside from the bottle we bought, we paid 230.00 for dinner to be treated the way we were. I would definitely not refer anyone to est at a place that would treat good paying customers with their family the way we were treated. We eat everywhere and are always referring people where to go and not to go. I enjoyed my stay at the hotel, but would unfortunately not go back to the...

Let me begin by saying, the views and ambiance here are 10/10 amazing. Additionally our server was kind and attentive. That said there is a massive disconnect between the ambiance/service/prices and the quality of the food and menu. In walking in and seeing the layout of an a la carte menu, I was expecting Flemmings or Ruth Chris quality food. When the server came around to me I asked for his guidance on where to focus. He assured me the steaks were amazing, but did say they did not use prime beef. Odd…since the steak was $50. I trusted him and ordered the ribeye medium rare. I had handed him my menu as he asked about sides. I asked for a potato side and a spinach side. He said they didn’t have a spinach side. Was stuck me as off was the tone in which he answered. Again – most high end restaurants would find ways to get customers what they want. Sautéed spinach….2-3 ingredients and flash cooked. Is that hard? I got the impression from the tone of the server that kitchen sets strict rules on what they put out. He then asks if I want a salad. Same thing. I just want a mixed green salad. All they have is a ceasar salad and some strange Kale thing. I order the ceasar and he moves around the table. My uncle has been here before and orders the beef tenderloin for 2 (for he and his wife). The server says the kitchen wont make that dish for a large table. Why would you put it on the menu if youre not going to make it??!! The server asks about sauses, and my uncle order bearnaise. The server says they don’t have it. Similar theme here – 4 ingredient, common sauce and the wont make it (for a meal that was $120). Now I need to order food for my son. Great news is they have a kids menu. So we order the chicken for him. The server asks about sauce and I ask for ranch. He tells me they don’t have it. Now I’m laughing inside. Ranch is probably the most common salad dressing around and any restaurant would have it. In addition – we are in a casino with a dozen other restaurants on property. For a $100-$150/person meal, you send some to go get it. At least that is the expectation you set when you have a $$$$ restaurant. Now my steak comes. It has oddly perfect cross hatched grill marks on the top like what you would see on a red lobster or texas road house commercial. Its cooked medium at best in the dead center and medium well the rest of the way through. It was a $15 piece of meat. I put it aside and asked for it to be removed from the bill. The sides are also massively overpriced for their size. I don’t think I was rude at all through out all of this. Secondly, im shocked a manager or someone from the kitchen didn’t at least try to come over and apologize and offer something else. Back to my initial comment – this is a buffet/line kitchen serving food into what looks like a fancy 5...