Cobre Kitchen + Cocktails — Restaurant in Scottsdale

Upon coming here with my family to eat, Aidan greeted us immediately and went above and beyond to see if the roof top had availability to eat at for us. Upon learning that they wouldn’t for another hour and a half, we decided to eat on the first floor. Aidan was also our server then and was very prompt with waters and service. He was extremely accommodating and welcoming! I ordered the $12 watermelon salad, and my boyfriend got a $25 3-cheese pasta. I must admit, when the food came and I saw that my salad consisted of 2 slices of watermelon and 6 beats, sprinkled with green sprouts, I was a bit caught off guard. My boyfriend’s pasta was also quite small. The food was delicious, but it wasn’t a lot, especially for the price. The rest of my family got burgers, those were a decent size for the price and they enjoyed them! Our server noticed my confusion and offered to make it right. I declined, as it wasn’t a huge deal in the moment, it was just surprising. I almost felt like my plate had more dressing on it than it did salad. My aunt then gave me some of her fries, which were, interesting. They’re BBQ flavored, so dipping them in ketchup felt wrong. It would be like dipping Lays BBQ chips in ketchup. My mom ordered my boyfriend and I a hummus plate to share, which was large and came with 2 slices of bread, an array of vegetables, and hummus. Aidan even came up to the table upon seeing my glass was empty and filled it for me, despite there being pitchers of water on the table, so that was peak hospitality of him. Aidan was taking care of just about, if not all, of the downstairs tables single-handedly, and was attentive and efficient throughout. Overall, I would say that our server was very pleasant and was the best part of our experience at Cobre Kitchen + Cocktails! The food on the other hand, delicious, but the portions were too little for how expensive they were. I would think that eating out means having a meal, not just a...

Tried to go here for breakfast this morning and ended up leaving. After waiting about 5 minutes for someone to greet me at 8am on a Wednesday, they wanted to seat me at the bar in what looked like the most uncomfortable seats ever created. I asked for a table and was put at a two person table right behind the greeting podium. There are 4 or 5 two person tables sort of pushed together right at the entrance the restaurant so one seat at that table backed up to a the the next two person table (occupied) leaving me the other seat. Keep in mind, the restaurant was about 1/4 full at this time of the morning. So I sat at the other chair to find that I was basically sitting behind the greeter. As she greeted the next guest it became clear what was wrong with this seat as they stepped around the podium and bumped into my chair. So I stood and considered the other seat at the table (no room due to the other guy and the way they pushed the tables together) then I looked at the other 2 person tables and saw that someone was being seated at the other one. At this point I was frustrated with the experience, trying to imagine how I would feel about it after spending what would inevitably be $30 on breakfast and just told the greeter “never mind” and left, walking to a retro hotel down the street for breakfast. I think it was clear I was unhappy with the seating arrangement but no solution...

This restaurant has a lot of potential. However it is not run or staffed properly. With the amount this hotel charges they can afford to have a floating employee that seats guests, cleans tables, and assists the staff. They are constantly in the weeds because the restaurant is not properly staffed.

I watch bar seats and tables sit dirty for unacceptable amounts of time. I was planning to sit at the bar, but no one ever cleaned off the bar. On another occasion I was planning to order some food, but the bartender never came to take the order because he was in the weeds.

I've sat in the lobby watching person after person wanting to dine here, but there was no one to seat them so they gave up and left. I have personally on two separate occasions asked for something from Patrick the chef that oversees the restaurant. On one occasion he did help me, begrudgingly. (I asked for a glass of water.) On another occasion I asked about the heaters outside, and he basically ignored me.

Your restaurant could be successful if you managed and took care of guests. You need someone with a hospitality background to come in and steer the...