Tacocraft Taqueria & Tequila Bar — Restaurant in Plantation

Marc Falsetto, CEO of Handcrafted Hospitality, I understand you want to expand this business, but please be aware that it is the people that help the business grow. I hope you read the review below:

Recently, my daughter and I visited Tacocraft in Plantation. We always enjoy the food. Our server Sheila was kind and attentive as other servers have always been. However, this time our experience there was much different due to a rude manager (Tim).

My daughter and I ordered the guacamole flight as an appetizer while we decided on the main course. Less than 4 minutes later, we both decided on the ultimate nachos with chicken thus agreed to cancel the appetizer since it would’ve been duplication of the same type of food. My daughter even got up to find Sheila to try to stop her from sending the order into the kitchen and Sheila said, “No problem.” A while later, a server shows up with an order of guacamole flight and we informed him that this could not be for us because we had cancelled ours. The order wasn’t even placed on our table, and the server just took it back. Out comes Tim with a tremendous attitude evident in his tone of voice addressing us, with an aggressive body language demanding to know if we had, in fact, ordered the guacamole flight. We informed him that we initially had, but we had cancelled it and that our server told us it was OK. He then told us that the order had been put in and now they would have to throw it all away. Then he questioned if it was true that our server had said it was ok. I couldn’t believe we were being called out over cancelling a plate of guacamole and chips, the sarcasm and contempt with which we were being addressed, and we felt like we had gotten our server into some kind of trouble. We felt very embarrassed, uncomfortable, and very disrespected. When our waiter came back we asked her to speak to the head manager and she informed us that he was the head manager. She was very sweet and offered her apologies over the situation.

The next day, I called corporate, Handcrafted Hospitality, asking to be directed to the person in charge of customer relations regarding a complaint. I was transferred to Evan Snyder. I started to tell him about what our experience had been at one of their locations and he cut me short and told me that if I had a complaint, I needed to send in an email. I told him I was taking my time off of my busy schedule to inform him they have a very rude, condescending manager driving customers away from one of their restaurants, and that I didn’t have time for emails. And that if he couldn’t appreciate that a customer had called them to let them know this was going on at their restaurant, I could care less if they go bankrupt. I said I rather spend my time writing a review than writing an email to them when it shows they really do not care to hear feedback from a client. The only thing Mr. Snyder was able to say, very sarcastically I should add, was “You don’t have time to write an email, but you have time for a review.” I suppose the proverb “The apple does not fall far from the tree” can also be applied to management style at TacoCraft, where I will not be returning.

There are numerous bad reviews regarding Tim posted online. Meanwhile there is a sweet manager (Roger, I believe) working under him, who has always addressed any issues quickly and responsibly. I do hope someone at this chain takes into consideration who is running their restaurants. Management and customer service, is just as important as good food. Something TacoCraft needs to learn if they want to survive in a competitive...

I have ordered from this establishment via Uber eats and the one kale salad with steak is generally delivered in good shape without overcooking the steak. But we dined in for the very first time for a late lunch. This is the perfect example of what is wrong with South Florida dining. That whole plantation walk is filled with nothing but cookie cutter restaurants all run by big corporations chains and that never will be quality. Now I am a certified sommelier level 2 and have worked in the finest of establishments and trained over 16,000 servers on how to sell and not just take orders. Our server had a cute smile and was friendly and I realize tequila is the star in a concept like this but the wine selections pathetic at best. MEIOMI pancake syrup Pinot noir. Josh horrible sold at gas station Cabernet. Awful La Crema Chardonnay and awful Matua Sauvignon Blanc. To have some fun with the server I ordered 2 Bon Jovi Rosés $14 per glass and she seemed like she knew exactly what I meant but I guess she went to the POS system and looked for Bon Jovi Rose and couldn’t find it and came back and asked “which rose is that “??? 6 wines on the whole menu and they allow a server in the floor not knowing these generic wines and have to ask the customer what is that ?? Hampton Water for those of you that didn’t know either ?? How do these places survive. Order the kale salad as I said and was asked if I wanted to add a protein which I asked for the skirt steak slices as always. The food runner (food runner restaurants always are a joke ) brings out my friends trio of tacos places my undressed salad and a full portion skirt steak with 3 giant tostones and I said that’s nots my food. Now once they realized the screw up they should have just given me the steak on the house but they made me wait 10 minutes to bring out a side plate of sliced steak no dressings that’s was another 5-10 minutes. So so typical of chain owned restaurants. They all are crappy

The biggest DANGER AND I REPEAT Danger. In understand you have a patio and open area bar to the outside but thus location has a INFESTATION OF FLIES!! Non stop. Sometimes we counted 10-25 on our food on our heads constantly annoying us that you can’t relax or enjoy the experience. Flies in a restaurant is a MAJOR HEALTH CODE VIOLATION that should shut this location down. Flies transmit over 16 types of diseases but places like this hire non caring managers who know nothing about being a manager. 1- get an exterminator and in the interim get fly strips and hang them all over the place to reduce until the experts come. I am going to report this to the health department and hopefully they will site them and fine them and close them down until the disease and infestation is controlled. You can get violently ill from flies around food and I swear this was not just a few flies. The place is INFESTED. Now I’m never gonna order Uber eats from this until I read in the paper that the health department shut the place down and reopened once the infestation was under control. Tacocraft...

Food AND service was great!

It's a shame that I almost didn't come here because of the ratings. A friend who is a very selective eater told me she was obsessed but with the stars being in 3s, I almost stopped dead in my tracks. I trusted my friend and the pictures and I went anyway. I've experienced this before but now I know for sure you can't always trust ratings.

I get this is a subjective experience, but for my first time, I had a great experience.

We were seated immediately. I saw the reviews and even my friend mentioned that there would be a wait, so I shoved my bf and sister out of my car to get into a line I thought would be there. After I parked and went inside, I was surprised that there wasn't a line and they had already gotten a table.

Service was great. My server was very kind and accommodating as we were first timers dawdling over the menu. But also, she went the extra mile for us. Some restaurants (shamelessly) only serve plain iced tea. She offered to give us sugar, but I asked her if she could just use sugar syrup from the bar, assuming that they have any. It just made more sense because sugar never dissolves properly in iced drinks and tastes like sand. She actually did it! It was really nice of her because I wonder if that would've been an awkward question to ask the bartender. I really appreciated that she did that for us. She also took a take out order for us as well. I was also looking around at the other servers and they looked happy and professional. Being on the other end in any service job is very difficult, so I applaud them.

Food was great. This is a place to look for creative flavors. The one con for this place, unless this was an oversight, is that there's no kids menu. It took a while for my sister to figure out what she wanted because she's not much of an adventurous eater. As for me: I wish I could've tried everything. We got two sets of chips and dip. One with a tropical guacamole and the other a salsa verde. Both are equally great. We didn't want to fill up on it but I couldn't make myself stop.

I also went for the Korean short rib, pork belly and Baja fish tacos. I loved them all. I do wish that the chopped meats were cut a little smaller because sometimes I can't take a clean bite and pull out the filling and make a mess. But that could just be a me problem. The meats were seasoned perfectly though and the pork belly had a great balance of textures.

Don't let the size of these tacos fool you. I can't imagine unless you're a competitive eater, that you could still be hungry after the third taco. I didn't eat much during the to prep for my visit and I was stuffed afterwards. Then I was extra stuffed after cramming in a dessert.

I'm looking forward to my next visit and I hope my review helps mitigate the negative ones that almost made...