Witten's Grill and Sports Cafe — Restaurant in Hurst

It's ok. I went one Saturday evening, asked what time the kitchen closed, was told 1AM, ordered food. Food was nice. Went another time around 10:50PM (Also a Saturday), waited at a table to be noticed by a server for 15 minutes or so, server approached, asked if I wanted to eat, I said yes, she said the kitchen was closed, I asked what time it closed, she said 11 (6 minutes ago), I said "ok". But then, she began to do something very confusing: she asked if I wanted to eat again, I asked again what time the kitchen closed, she said 11, I looked at my watch, it was 11:06, I asked if she just told me the kitchen was closed, she said yes, but that she could go check... In my head, I am thinking that perhaps she waited (I am reasonably confident that she and the other two servers saw me sitting at a table with nothing but napkined silverware in front of me, and they were stalling until the kitchen closed, if indeed it does close at 11 and not two hours later at 1... perhaps she's worried I'll complain or ask to speak to someone... to me, a kitchen being closed is not negotiable, it is either closed or it isn't. If it closes at 11, it's closed. My loss. Why complain? She asked me again if she should go check to see if the kitchen is closed. Surely something you would know, or at least check before you say it's closed, or know if you work there without needing to check (I know I said this twice, because I think it's that important, the beginning and end of server wisdom is when the kitchen is open and not open, surely.) The upshot, I guess, is to be certain what time it closes that specific day, because schedules may change, so call. Yes, calling all the time can be darned annoying, but this way there is a greater degree of certainty regarding when the kitchen is closed or open, because reliable things like Google and Yelp! may give you information that has been true in the past and may be true at all other applicable times except right now, or then. So call. Call. Every...

Wittens has a very ecclectic and appetizing menu in addition to lots of TVs to watch sports. I really appreciate that it is smoke free. When I arrived tonight, ALL the football games were turned down and music was playing. I had to ask the lady bar tender to turn the game up so we could hear it.

I gave the place three stars when it could easily have been five stars, but for the lady bar tending tonight. She acted as if she were being tortured. She sighed and drug around the entire time I was there. Her mood was sullen and her pace slow and inattentive. She "dreamily" wandered away from the bar several times as if in a trance. One time she informed me that she was going to smoke. She didn't make my drink the way I ordered it, and she didn't give me a clean glass when I ordered another. She just made the same incomplete drink again. I ordered food, and after I ate, she didn't even bother to clean the bar in front of me. I just sat there observing her. Her mind was not on her job. Very unprofessional. She complained to male patrons within earshot of all that she worked there every night (sigh) and that she "f'd (actually cursed) up her life early in life. That's why she worked there." I had planned to make Witten's a regular neighborhood spot on Sundays, but now that I know she will be working, I won't be going back. Very...

The sandwich was tasty but the bartender didn't know how to make a martini. I was served, basically, a gin on the rocks. Let me help:

Preface: If someone simply orders a "martini," they mean a chilled gin martini with classic proportions of gin and dry vermouth (5:1), served up (no ice) in a chilled cocktail glass, garnished with olives. Don't make it dry, don't make it with vodka, don't serve it over ice, and stir, DON'T SHAKE. These are variations, not the original, and customers should request them

(You're right, this shouldn't need explaining, but I have been served a vodka martini in more than one Texas bar after simply ordering a "martini." Serves me right for going cheap and not asking for Plymouth Gin.)

Ingredients Ice cubes 2 1/2 ounces gin 1/2 ounce dry vermouth Garnish: 1 to 3 olives

If you don't have refrigerated cocktail glasses, fill one with ice while you mix the martini

In a mixing glass filled with ice cubes, combine the gin and vermouth. Stir gently for 30 seconds.

(Dump ice from cocktail glass, if chilled in this manner.)

Strain mixture into chilled cocktail glass and garnish with olives. Voila!

If they order a Gibson, same deal. Just garnish with cocktail onions. Also, some customers prefer a lemon twist...