Copper Bull — Restaurant in Phoenix

Background:We dinned here a couple of times when they first opened and were not impressed. Decided to give it another shot today after over a year and a half or so and we are sad to say that we are not interested in going back. We want to see places nearby succeed but this place has little to like.

Food: Fried mahi tacos managed to taste a bit fishy, rice with them was dry and tasteless, and the green chile mac and cheese is a joke. We added blackened chicken (+$4) to an $11 dish and got a grilled breast on the strangest noodles I've seen with used for mac and cheese. Portion size on the mac was poor considering the cost. I feel sorry for anyone who orders it without chicken. The cheese is a watery sauce really and there was no green chile taste to be found. Taco Bell style tomatoes and maybe 4 small peices of green chile.

Rating rationale: 2nd star for their cocktails although they are expensive ($9-$12) 3rd is due to the service. Staff was friendly and service was much better than when they first opened(to be expected). Although when we we ordered drinks the server didn't mention happy hour deals and we asked if the green chile mac was good they said it was...

Too critical? They do have burgers so maybe we were too adventurous...Mac and cheese... but a menu should not have a bunch of items that are no good mixed with chicken sandwiches, salads, and burgers(things that are hard to screw up).

$12 Prickly pear vodka drink was great and I have had the whiskey mash before that was good.

Low blow? If you are going to fund the distillery with the restaurant by overcharging for sub-par food you won't be around too long. Improve the menu for the sake of everyone that lives in the area.

Photo was taken after my wife picked out most of the chicken but see,...

This place is Pandora's box. You can go there for lunch..it's a ghost town. Food is subpar at best. Fish batter is incredibly disgusting and watery..thin. Fish stinks like it's old and not kept in very sanitary standards. You can tell how food is stored by the smell. Fish shouldn't be fishy. A Waldorf salad? Depending on who is making it that day..it may or may not resemble a chopped salad😑 Good luck getting a burger the right temperature! The best thing there is the French freis-If they use the Cajun seasoning! They are still amazing without it. Kitchen needs a complete overhaul. The staff isn't consistent as they have a constant turnaround so neither is the food. I feel like week to week; Something kitchen wise changes. Lastly, sadly, the brunch is no more. Boo!! Quite possible the best thing about Sunday days there! I guess a properly trained chef was too much for them! They got rid of the chef and also the brunch! They've eliminated chicken and waffles and fried chicken and are going back to cheese brats and grilled onions for brunch SO if you want breakfast: Leave and go across the parking lot to the Breakfast Nook. They have all the favorites! Go here for a burger and fries not breakfast. Hope they get they're place together. It could be a great spot.. UNFORTUNATELY, the owners have no prior restaurant experience and it clearly shows in the food. So sad. Maybe they'll get a real chef one day and appreciate that person. Never ever setting foot here...

Not a great experience. First off, if you order the flight, which the menu says is (3) 1-oz pours, expect them to bring out 4 instead of 3, and charge you full menu price for all 4. As if you had ordered each one separately. Every single other distillery and brewery we've been to across the country (which is many) has a discounted price and smaller pours for a flight. Beware, that's not the case here.

Second - I ordered the salmon which looked like it would be a great dish based on the menu. It was inedible because it had so much salt on it. Tasted like Montreal fish seasoning with extra salt. Ugh, awful.

Third - it was taco Tuesday (ie, a special price for 3 tacos), which my bf chose. They charged us the full menu price. I wouldn't even mention it here, except the waitress tried to argue with us about #1 and #3 above. I didn't even tell them about the salmon. It was obvious when she took the plate that the salmon was barely touched but she didn't ask.

If they wanted to make a few extra bucks on overcharging us for the special and misleadingly overcharging us for the flight, they succeeded. But we won't be going back, so they lost out on all that potential future revenue. So...