Bacon Nation — Restaurant in Las Vegas

We showed up at 1000, and first we had to wait for 45 minutes, yet people were coming in after us and getting seated almost immediately. When it finally came our time, we were seated and noticed the place was only about a third full. They had 5 waitresses running aimlessly all over the place, like they were lost. We ordered and you could barely understand the waitress. She didnt speak English very well. After waiting for over 30 minutes we stopped her and inquired how much longer it was going to be for our meal. She said she was sorry but they only had 2 cooks today and they were trying their hardest. 10 minutes later our meal showed up. Mine looked like it sat under the heat lamp for an extended amount of time, the gravy had a crust on it and was a dark brown, everything was dried up and the plate was hot to the touch. I told the waitress and all she could say was that she would bring me more gravy and it will be okay. She brought me a small bowl of gravy and right off you could see the difference in the consistency and in the color of the gravy. It was fresh off of the steam table. When I tried to cut into the biscuits with a fork they were crunchy and crumbled, one look at the scrambled eggs and they had a thick crust on them and they were tough and rubbery, all from sitting under the heating lamp, the meal was in NO way consumable. I asked to talk to the manager and it took him over 20 minutes to eventually show up to our table. The first words that came out of his mouth were him making excuses and that he was just filling in for the regular manager, it didn't matter to me if he wasnt the regular manager he WAS the manager currently on duty. I told him how unsatisfied I was with my meal. He asked if he could have the meal remade for me, but my wife and I both told him we didn't feel like waiting another 30+ minutes, he asked to give him the opportunity to have remade to my satisfaction and he would have it in less than 5 minutes, he returned in about 4 minutes with another plate. I was surprised and he replied that when he speaks they drop what they are doing and hurry up. Maybe he should be doing IT A LOT MORE OFTEN and not just for this time, they are so extremely disorganized, it's not hard to make gravy out of a bag, it's a ready made powdered mix, just add water, heat, stir and then serve, breakfast is the easiest meal to prepare. It doesn't take a lot of effort much less very much intelligence to prepare a meal. His short order cooks need to take a long hard look at what they prepare for the customers that are signing their paychecks.They need take a step back and say to themselves if they would eat something that looked like that, or much less serve it to their own family. All the time we were there you could hear them bickering and whining among one another about who was in charge and who was going to do what on the line. They have an open kitchen and you can hear everything little thing that is going on, yet the manager was roaming all over the place and he was oblivious to what was going on in the kitchen. Even though he took my plate off our order, our ticket was still close to $50, very overpriced for the quality of the meal served. The manager should of comp'd the entire meal, but he didn't. They not only wasted our time but NEVER once even offered a true apology. The real only thing that made the meal somewhat worth it was the large cups of coffee they give you, it should of been a indicator that you'll be...

We visited for lunch today. Ladies at the hostess stand were very kind and welcoming, and we were seated within 2-3 minutes of our arrival (with a reservation).

Our waitress was nice but seemed to be brand new to the service industry and was still learning how to use the tablet ordering system and POS system. At first when we began to place our order, she said that the pickle spears were out of stock because it was crossed off in her tablet. We paused in thought to make an alternate selection, and she said she would go back to the kitchen to check. She came back about ten minutes later (after we'd already decided on something else) to say that they were in stock and she'd put the order in. Maybe she was just nervous, but this is something that could have been working on during training/new hire phase.

The bacon wrapped pickle spears had some sort of seasoning sprinkled on them that made them heavily salted. I went through an entire glass of iced tea just trying to finish one spear. I ordered the Jammin' Grilled Cheese which ended up being a double decker sandwich, I didn't expect it to be so big. While the sandwich was warm when it reached me, most of the cheese slices weren't even melted. The bacon jam didn't have a jam consistency to it nor a sweet element at all, but was good in that there were lots of bacon pieces which gave the sandwich the signature bacon flavor. My bf ordered the Boarrito, which came on a plate of lettuce with a scoop of guacamole on top, which wasn't detailed on the menu. Everything appeared to be cooked and was flavorful, but was cold in the middle when he got to that part. Even for a carnivore, he said it was a lot of meat with a slightly strange consistency due to the tortilla underneath the bacon exterior.

When our waitress was taking away our somewhat spent plates at the end of the meal she asked how we liked it (no one came by to ask us during the meal). I mentioned that it was pretty good, but there are some things that could use changes for sure. She said, "Oh, okay" and laughed and walked away. That was that.

Lastly, the portable POS system that the staff use to cash you out, with a card? Beware it only gives you three options for a tip, which are pre-populated dollar amounts. I suggest using cash for your tip so that you can make your own determination, unless they make adjustments to their pos system.

While I can give some leniency for the fact that this is their soft opening, there are certain things that should have had the kinks worked out for, well before guests are permitted to dine. Other reviews have noted issues with their menu items as well, so I know it's not just us that are experiencing the situation. For just a few pennies shy of $60 for our lunch, it frustrates me for other patrons that this is the level of service being received, especially at a buzz-worthy restaurant that people have been excited about. We likely...

They’ve got some kinks to work out (organization of the host stand so they don’t “forget” you after 40 minutes, Front of House needs better leadership, there was no water offered and no salt or pepper on the table, etc).

The french toast was awesome and not too sweet. The pasta carbonara was a lazy attempt lacking in pepper and using penne instead of spaghetti type noodles. We were blown away by the fantastic MOZZARELLA STICKS, you should get these. The salmon was also a huge surprise it was satisfying.

Ultimately, I LOOK FORWARD TO RETURNING!!

The servers and hostess were so kind and friendly, acknowledging the restaurant’s challenges and striving to create genuine lasting connections with future return customers. The management runs around a bit too much and it creates an anxious dining experience which I’m sure will get better as they operate for longer and get into their groove!

The kitchen is open to the restaurant and you get a nice view of the kitchen team working together.

A few tables left while we were waiting for food since they didn’t get timely attention.

We had issues with payment (not seeing our casino food & bev promo value on the account first try), they also failed to provide a sufficient sized box to put our to-go French Toast so we asked for foil but there seemed to be a disconnect between the request for foil and we had to go to speak with the kitchen and get foil ourselves because the manager wasn’t really confident about our request (lol its foil and you have a kitchen right there).

Be prepared to enjoy some bomb pork meats, and maybe do some of your own leg work until the restaurant starts to function more like a...