Crack'D Brunch — Restaurant in New Orleans

BARTENDERS DONT WASTE YOUR TIME APPLYING

& GUESTS WATCH YOUR WATER I was fired after confronting the team (tardiness issues are irrelevant atp because after having a verbal warning I never even had a formal write up that’s why it’s important to stay on top of the policies Mel. because I had made a cleaning solution (espresso tab cleansers like equivalent to bleach) and someone put it in the fridge to be served to guests the next day because they assumed it was regular water. After asking all of the servers who said it wasn’t them, I asked the whole team where the managers response was “well was it labeled?!” I mean Mel if it was you you could’ve just owned up and everyone could’ve moved on. I’m sorry can I finish my sentence and forget it being labeled can we reflect on the severity of almost serving BLEACH to our guests????!!!! FOOD HEALTH AND SAFETY IS NOT NUMBER ONE PRIORITY HERE

Guests: •Your water comes straight from the faucet sink refilled in containers that are not properly stored in between each use and are full of floaters. Here in New Orleans us locals do not drink faucet water as it is full of rocks, sand, debris, & we are often on water boil advisories. •You will be on a wait with only a bench in the sun •They now have outdoor seating so flies will be swarming your food & it is 80+ degrees inside •It is incredibly loud •There are 2 single stall restrooms which you will wait ten minutes in line to use •Not kid friendly, no kids menus, one high chair for whole building (less of a complaint because some restaurants are more family friendly than others)

They’ve only been open since February & have been through what I believe is 6 bartenders. The manager Mel, Melissa, loves to fire people when she knows they’re about to quit because they only want to employ people who don’t advocate for themselves. But I can’t totally blame Melissa for being short and snappy considering the woman hasn’t had a day off in god knows when.

Firing me is crazy because I come highly recommended and created return guests within the first 4 weeks I was there. I was also discussing more responsibility with one of the investors on Wednesday of that week and got fired the following shift. Coincidence? I think not. But I don’t want to work for a crew who calls the owner out of her name or anything but her name or mocking it because it’s middle eastern. They call the owner a “babysitter” when she comes to check on her own business. She is a very sweet and respectful woman and has always been polite to everyone around her.

A beloved server complained to me the Exec Chef, Josh, does not wash his hands after eating or throughout the day. He also talks to his employees like they are absolute morons. There’s only about 3-4 ppl in the kitchen slaving over the heat and rather than the managers encouraging them they belittle the kitchen staff and Shelby KM is creating a toxic work environment by encouraging gossip during her post shift drinks next door. I was also accused of being drunk, which is crazy coming from someone who sneaks champagne from my bar. Owners, I’m talking about Sunday May 5th, so go ahead and run the cameras back. You’re only as strong as your weakest player Shelby 😘

If you do send your food back because it’s cold the kitchen Manager Shelby will also question your intelligence and try to tell you your poached eggs & biscuits aren’t expected to be hot because it has salmon and an avocado on it. I’m sorry, I’m not the type of server to tell a guests they are wrong their food is supposed to come out that way and cold? If a guest asks me for something I just do it.

Anyway, if you do go ask for (servers) Missy, if you want that coming home feeling James, if you want a good laugh and for everything to come out right Bree, if you wanna feel smitten Or Ronald, if you wanna feel like you’re around family

With the right management this place could be a great spot. With Shelby and Mel this will be a 2.5 star...

Lemon Drop Cocktail The Lemon Drop had a pleasant, citrus-forward flavor profile, but it leaned more toward a sweet juice than a well-balanced cocktail. While refreshing, it lacked the punch typically expected from a true libation. A slightly stronger pour or better integration of spirits could elevate it from a casual sip to a standout signature drink.

Bread Basket Unfortunately, the bread basket fell short of expectations. The biscuits tasted as if they had been prepared well in advance, with a texture that suggested they were a day old. The muffins were overly moist to the point of being mushy, and the inclusion of mass-market Welch’s jelly diminished the overall presentation. A house-made jam or butter would have added a much-needed touch of quality and care.

Macaroni and Cheese This dish missed the mark entirely. What was served more closely resembled plain buttered noodles than a traditional mac and cheese. It lacked any discernible cheese flavor or creamy texture, resulting in a dish that felt incomplete and uninspired.

Shrimp and Grits In contrast, the shrimp and grits were a highlight. The dish captured the essence of authentic New Orleans cuisine with perfectly seasoned shrimp and creamy, flavorful grits. It was clear that this dish was crafted with intention and regional authenticity in mind.

Gumbo The gumbo was a disappointment. It lacked the depth, complexity, and heartiness that defines a true gumbo. Whether it was the roux, the seasoning, or the ingredient balance, something essential was missing, leaving the dish feeling flat and unmemorable.

While the atmosphere and branding may appeal to out-of-towners seeking a taste of New Orleans, this establishment ultimately caters more to tourists than to locals. The inconsistency in food quality and the lack of authenticity in several key dishes suggest that the focus is on presentation over substance. For those familiar with true Southern and Creole cuisine, the experience may feel underwhelming and commercially curated rather than heartfelt...

Man, I was excited to try this place. It’s right around the corner from me and had great reviews. We popped in, put our name on the list and were told 15-20 mins. We decided to take a little stroll down magazine and came back around 15 minutes later to the receive a text saying it would be 30 minutes. No biggie, we went to hi volt to grab a coffee and get some AC. Another 15 or so minutes later I check in with the hostess who says they had us down for a 45 minute wait (???) but we should be up next. A group was then sat before us before finally we got a table. Pretty quickly after sitting we received a water pitcher, however there were no glasses. We waited another 15 minutes before anyone came by our table. At this point, we were ready to order food, yet we still hadn’t received glasses for the water!! We eventually order our food, drinks, and ask for cups for water. Another 10 minutes go by and my friend decided to walk to the bar himself to ask for glasses as we had no idea if we would even get them. The coffees came out quick and were decent, the food came out shortly after and was great, however we received our food BEFORE we got a Bloody Mary that was ordered at the same time as everything else. I was perplexed to say the least. Lastly, that place is so damn loud it’s hard to have a conversation with the person across from you. With that, they also torch rosemary for their bacon tower thing and it stinks up the whole restaurant, smelling like butane and burning rosemary. Not pleasant.

Overall, the food was fantastic, the service was pretty terrible, the wait times were ridiculous, the decor was cool but I couldn’t hear anything. All that to spend $92 for 3 people.

Go to Surreys just around the corner instead. It’s...