Culinary Dropout — Restaurant in Phoenix

Took a few minutes to get seated, which was fine, it's the end of the week and we weren't in a rush. But the drinks? That first round took forever. Like, long enough for me to start wondering if the bartenders were out back foraging the guava themselves. The rest were much quicker, so all is forgiven.

Evil Jungle Princess - Rum blend, spiced orgeat, pineapple, guava, lime, and a pineapple rum float. I'm not usually a rum fan, but this one was a little tropical vacation in a glass. The guava smacked me in the taste buds (in a good way), and while it's definitely sweet, the lime keeps it from crossing into dessert territory. 7.5/10 and I'd totally order it again if I felt like cheating on vodka.

Playboi Stache - Vanilla tea-soaked vodka, passion fruit liqueur, orange oil. Sounds sultry, right? Sadly, this one was more "finance bro with opinions on crypto" than sexy playboy, definitely lives up to the spelling. A little bitter, a little confused. 5/10, mostly for effort, good job little buddy.

Peaches and Rye - Rye, peach liqueur, peach purée, wild mint. The peach ghosted me. So did the rye. I genuinely considered asking if they brought me the wrong drink. Tasted more like "mint water that's seen some things." Not offensive, just... mysterious and not in a fun way. It was tasty and I didn't feel the need to send it back, but it missed the mark by a half mile.

Prosciutto Deviled Eggs - Three halves, which is a weird little flex. Tasted better than some others weve had recently, even if the math was off. Creamy, with a good amount of green onion; it was a solid attempt. My husband wasn't impressed, but that just meant more for me. 4.5/10, would still snag another uneven portion.

Fish & Chips - This is where they redeemed themselves. The fish was hot, steamy, crispy, and flakey; pretty much everything you hope for but rarely get on a first try. Fries were handcut and actually cooked properly (bless), with big grains of kosher salt. No sad, soggy fries here. The coleslaw, however, was doing absolutely nothing. Needed salt, pepper, mayo, hell, a little Axe body spray would've helped. Still, that fish carries the dish to an 8/10.

Both of my drinks looked the same, which felt like a missed opportunity for some flair. Service started off a little slow, but once things picked up, our server John was clearly hustling. He was covering a lot of ground and still kept up with all his tables--props for the hustle.

They've also got a fantastic patio that somehow stays nice even when it's 115° out (bless the misters and shade), though we weren't feeling it today. Inside seating is comfy, not too cramped, and the music's at a solid volume--easy to talk over, at least until the place starts to fill up. Right before we left, you could feel the noise level creeping up, so I'm guessing it gets pretty lively during peak hours.

We also got to chat with Jo, and she was fantastic (seriously, ask for her if she's working, she's awesome). Super friendly, gave us the scoop on their brunch menu and made a great case for coming back. So we will! Brunch is officially next on the list, and maybe we'll finally give the patio a proper go: cornhole and cocktails sounds like a good way to...

Let me start off by saying that I have been resisting the urge to dine here, and after talking to a friend about this restaurant I finally caved. I decided to make a reservation, after about an hour of drooling over the menu pictures. We arrived at 6:43, and waited in the complimentary valet line for about 7-8 minutes. After waiting, a valet person told me. “We are full you can park somewhere else and walk back.” We were able to find a CVS down the road about 1/2 a mile down the road, and ended up walking a grand total of about a mile. Ladies I had to change from my heals into flats. As I walked up to the restaurant around 7:15 PM, all dressed up for couples night, I saw a long line of vehicles in the valet line being parked by the same person. I guess the valet does not keep reserved spots for those guests with reservations, which was surprisingly inconvenient. That was the our valet part of the experience- Zero stars!

The restaurant vibe was that of a fun youthful-new downtown popping restaurant. There were people everywhere, and outside there were people playing different types of outdoor games. They had a live band playing, which was a nice touch.

Our server was polite. I think our server’s name was Cat? She would show presence after the food runner brought out items of the menu we requested, to ensure everything was satisfactory. The staff has a real group mentality. Cat suggested a beer of the day for my husband, which was 12-14%- It was dark, smooth, and delicious. I chose a simple Margarita on the rocks with the sugar rim. A friend ordered a smoked old fashion, yummy. After seeing the exquisite skills of the bar. I wish I would have ordered a martini.

After looking at menu, I knew the 3-4 dishes I was going to try. Wow, the pretzel bites with cheese fondue were a superb appetizer to share with a large group. The cheese is kept warm on top of a cute candle powered burner/warmer. The fish and chips… You mean fish nuggets? Maybe if one of the 3 nuggets were a true fillet I would have wanted more. Please note there was excess oil because of the extra breading that had to be utilized for the smaller nuggets. That being said, the fish was tender and tasted fantastic. The meat loaf was thick and juicy- The way your grandmother would make it. My 36-hour pork ribs were cooked to perfection, and tasted heavenly. The coleslaw was delicious; however the mash potatoes could use some help. The best dish of all was the Korean style ribeye cap. Every bite was impressively tender, and cooked the way the chef recommended. The taste of the onions and mushrooms it was served with was phenomenal. I have added photos of the food and drinks I ordered. If you are going to eat here, you are sure...

A Thoughtful Reflection on an Otherwise Excellent Establishment

As someone who deeply appreciates the art of hospitality and the delicate balance between ambiance and service, I feel compelled to share a recent experience at Culinary Dropout in Phoenix. This is not written in anger, but in the spirit of sincere concern and a desire to see a truly promising establishment reach its fullest potential.

Let me begin by acknowledging what Culinary Dropout does exceptionally well. The food is, without exaggeration, superb—crafted with care, flavor-forward, and reflective of a kitchen that understands both comfort and creativity. The aesthetic of the space is equally commendable: hip, inviting, and thoughtfully designed to evoke a sense of ease and belonging.

However, it is precisely because of these strengths that the shortcomings in hospitality were so jarring.

Upon arrival, I was met by a hostess whose body language and facial expressions conveyed not indifference, but something closer to disdain. There was no greeting, no warmth—only the subtle but unmistakable sense that my presence was an inconvenience. This was not a matter of a single moment, but a sustained impression that colored the entire beginning of my visit.

Later, after an otherwise pleasant meal, I was left in an awkward and frankly embarrassing position. My server failed to return to confirm my payment, leaving me to wait outside, uncertain and exposed, as other patrons looked on. It was a small oversight, perhaps—but one that left a lasting impression of neglect.

I do not write this to disparage, but to illuminate. A restaurant, like a principality, thrives not only on its riches (in this case, food and design) but on the loyalty and goodwill of its people—its guests. When the front line of hospitality falters, it undermines the very foundation of trust and return.

I hope this message is received not as condemnation, but as counsel. Culinary Dropout has all the makings of a beloved institution. With a renewed focus on the human element—the smile, the acknowledgment, the follow-through—it could become not just a place to eat, but a place to belong.

With respect and hope for...