Shortfields Simpsonville — Restaurant in Simpsonville

It's a cute place with outdoor seating available, and even though it was pretty busy, we were seated within 5 mins. There is a nice variety of American food on the menu. They advertise 18 beers on tap, but several were sold out. Of note, most are SC micro brews, which is great. Unfortunately our waitress disappeared after she took our order. The bartender noticed us sitting with empty drinks pushed to the edge of the table for about 10 minutes and brought us our second round. Our food was delivered by someone else, and the waitress didn't return until we were almost finished eating. My husband had to go to the bar after our food came and ask for silverware since we had none. My order was wrong, but there was nobody to tell, so I just ate it, because I was hungry. When the waitress finally reappeared, she commented that my husband "ate fast", so I guess she didn't realize how long she had been gone. I ordered a third drink, but they were out of it, so we just asked for our bill. The food was bland. I had trout, it was fresh and cooked perfectly. The light breading had no flavor, and it was served with mushrooms, asparagus and pine nuts. But there was no lemon or shallot or mustard or any seasoning to make it pop, not even a wedge of lemon on the plate. The asparagus was fresh and also cooked perfectly; it was the best thing on either of our plates. I ordered mashed potatoes but received the roasted red skins, which were undercooked and therefore inedible. My husband had the cordon bleu, which should be full of flavor, but it was also bland; more Dijon in the sauce would probably have fixed it. The portion sizes were good, I got 2 lovely whole trout filets, his cordon bleu was sizeable, and we each got a decent serving of asparagus. Overall, I would have given the food 3 stars, but combined with the disappointing service, I have to say our...

This place was fantastic the first time we went 2 years ago. It’s not close by so we don’t think to go there often but decided to try it again about 6 weeks ago. The entire place was filthy. The floors were grubby and sticky. Our booth (both seats and table) was sticky and not cleaned well at all from the previous customers. Our middle aged waitress was 110% more interested in the middle aged dude that looked like a regular sitting at the bar. Mind you, we were only 2 of 6 customers total at that time. Maybe she was having a bad day but she sure seemed perky and nice to the old guy… Our food took forever and when we got it, it was NOTHING like our first experience. My husband’s fish and chips were incredibly soggy and reeked of old/used oil. The “chips” had the exact same issue. My LUKEWARM coleslaw (I get nauseous still thinking about it) had a CHEESE PULL. Literally the mayo was so old and nasty it pulled and stretched as if it were melted mozzarella cheese. It was the most bizarre thing to see - mayonnaise leaving a stretchy string from my bowl to my fork 🤢🤮 Just found out today they got a 72 health rating which is appalling and, quite frankly, HUMILIATING for the owners, management and employees at this place. Makes total sense though from how disgusting our last visit was. Go ahead and Google it for details. We will NEVER be going to Shortfield’s again and we’d give this place a 0 if we...

Service was fantastic (ask for Gabby), food not so much. I had the ribeye with garlic Parmesan mashed potatoes. Mediocre piece of meat covered with a poor disguise of half cooked onion, about 10cents worth of mushroom, and generic brown gravy from the pouch mix. The potatoes were bland with a texture that screamed “microwaved from frozen”. The salads weren’t particularly good or bad, but the Cesar dressing was not very good. My wife had the crab cakes with corn relish, wilted spinach, and asparagus. The crab cakes were ok considering they were obviously a pre-packaged reheated item. The spinach was wilted with olive oil instead of bacon grease resulting in no flavor, my wife said it “made her mouth sad”. They used canned corn despite it being peak season for fresh corn and other produce. Overall it felt like the chef watched a cooking show then tried to figure out the cheapest way to recreate what he saw. Gabby was awesome though! When this place inevitably goes out of business I hope she goes to a restaurant we like (yes, there are in fact many) so we can have her as our...