Pappadeaux Seafood Kitchen — Restaurant in Greenwood Village

When a reservation is booked, it’s an agreement between the restaurant and patron(s). The restaurant agrees to hold a table for you, and you agree to show up on time with your entire party. We honored that agreement, but Pappadeaux’s did not.

We made a reservation a week in advance for 6 people (including two children) at 6:15 on Mardi Gras. When we arrived we were told that other reservations arrived before we did and were seated first. This implied we had shown up late and lost our ‘chance’, but we were in fact on time. After waiting near the host stand, it became clear that this was a stock phrase told repeatedly to everyone. It should be eliminated because it comes off poorly and is inaccurate.

The host told us that our table would be ready “soon”. When we asked how soon, they said under thirty minutes. That’s not great when you have a reservation and your kids need to eat. But we agreed to wait thinking surely it wouldn’t be the full thirty minutes.

Upon thirty minutes of waiting, we inquired again. We were told it would be at least another fifteen minutes before we would be seated. We were also told a manager would come to our table once we were seated. We were finally seated 45 minutes after our reservation, at 7. We didn’t receive our entrees until 7:55 pm. A manager never came to our table.

It was clear they were slammed. It was Mardi Gras! The food was excellent—delicious and hot. Our server was kind and attentive. This is clearly a management issue alone.

I completely understand needing to wait 5-10 minutes upon arrival when we have a reservation and arrive on time. I completely empathize with staff who are slammed. However, these are known factors for a restaurant that can be anticipated. Mardi Gras is on the calendar and should be accounted for by management overseeing staffing and availability of tables. Reservations are also a known entity- those parties, their size, and their arrival time are known in advance. Better preparation and strides in efficiency would resolve this issue completely. At the least, more visibility on part of management would do a lot to calm frustration. I stood near the hostess stand and heard many people express the same frustrations. The most frustrating part was hearing walk-ins be quoted a 45 minute wait time and find out that we were subject to the same exact wait time despite the courtesy and commitment to advanced reservations.

Will we go again? Perhaps— the food was OUTSTANDING. But for the price—and especially to make a party including children wait 105 minutes before receiving their dinner with a reservation? I’m...

Extremely disappointed in our visit here for our daughters Birthday dinner. After being seated, we noticed that the cracker tray & surrounding area on the table had not been cleaned of used cracker wrappers from the party sitting at our table prior. GROSS, but easy fix, right?! Wrong! Waitress, KATARINA approached our table & I immediately told her of the issue & asked for a new cracker tray. Instead of being professional & saying “Absolutely, I apologize, let me take care of that for you”, I was met w/ an eye roll & instant attitude and a “sure”. She then immediately directs her attention to my husband & asks for his drink order, then my daughter, all while she wouldn’t look at me. Immature much?! I immediately ask for a Manager. A lady w/ dark hair, wearing a black shirt w/ a gold rope-like design approaches. I explain what happened & that I am not dealing w/ a young, immature, unprofessional waitress who wants to throw attitude to a paying customer who nicely asked for something that should’ve already been taken care of prior to us being seated. So-called Manager says she will get someone new & comp our appetizer, which I said was not necessary and we didn’t need that. In comes waitress Erin. She was nice, but even admitted later on after we waited long periods of time for drinks from the bar & to get our ticket to pay, that she had a lot of tables & was “just trying to keep up”. We appreciated her effort. However, your so-called “Manager” never ONCE checked back in w/ us (& we were seated right next to the hostess stand, in a booth, where she was 97% of the time while we were there). Instead, this “Manager” decided to walk past us MULTIPLE times & give us the side eye each time. Comical. This “Manager” & waitress KATARINA need some serious TRAINING in the service industry or they do not need to be working face to face w/ customers, period! Do yourself a favor & go elsewhere. There are so many other good restaurants in the area that far exceed customer service, unlike Pappadeaux’s! Customer service was always top notch, but unfortunately, it has gone downhill the last several times we’ve been in & tonight was...

I started eating at Pappa's restaurants in Houston back in the 1980's; Pappa's Seafood, Pappadeaux's, Pappa Mia's Italian, Pappa's Steak House, and Pappasito's Cantina. From all over Dallas, Houston, and Fort Worth, and Denver. After countless visits I praised the company and their absolutely consistent food quality. We live 1-1/2 hours from the restaurant in Loveland and we make 2-3-4 trips a year just for the fresh fish. I stated many times to friends and family how they NEVER over cook fresh fish....until last night.

My wife and I hosted another couple at Pappadeaux's in Greenwood Village last night as a precursor to a concert at Fiddler's Green (Lyle Lovett). Three of us ordered the grouper and one of us ordered the red Snapper. The snapper was perfect; however all three of the grouper dishes were terribly over cooked and tough. And the seared shrimp that accompanied the grouper were the same. Tough and dry.

I was quite astounded because I had told our guests how great the food ALWAYS is. My wife was meeting our guests for the first time and she didn't want to say anything. And I was waiting for our server to ask us, after starting to eat, how everything was, which he never did. We had the concert to go to, and considering how long it took our server to take our orders and the kitchen to prepare them I figured let's just eat and go.

However, after I paid the check ($250) I told the server out of ear shot of my wife and guests how overcooked the grouper was, and he said he would let the kitchen know. Our server was obviously new and was trying very hard which I give him credit for. But having been in the restaurant management myself for 20 years, and my son who was a manager for Pappadeaux's in Dallas/Fort Worth/Denver, I expected something more than just a brush off and was extremely disappointed. Like I said, I've eaten at their restaurants for over 30 years and have always walked out extremely satisfied,...