Volcano Grille — Restaurant in Spring Valley

I tried calling to place an order at the Durango location but couldn't get through so I placed a $300 order online and tried calling a couple more times to ask them to number the containers 1-7 per the order on the receipt. There was no way to add a note or names to each plate online.

When I arrived, I explained this to the cashier, who upon me entering was mid laugh with the cook in the serving window. He apologized and stated it was only him in the front.  Since there was now condensation inside of the food lids, it was hard for him to see what was inside.  (Hence, the convenience of writing what the order is on the lid.) That small addition could have prevented me from opening everyone's food, but at least it was easily identifiable once opened.  With the exception of two orders that were and looked identical but one was to be cooked without butter due to allergies.  We couldn't determine with certainty which one it was, unfortunately.

The guy in the front did take time to explain which sauces were which by explaining the color and texture of each. Although this took a minute, I appreciated this as being referred to the website to compare images for sauces as he initially suggested would have added even more time to my "meal sorting".

The food looked good and was delicious for the most part.  Some of the Japan fried chicken was not crispy on the outside and a little hard on the inside. However, with having it packaged for pick up, the lack of crispiness makes sense.

I then asked how I could receive the loyalty points for this order after having signed up.  He was not sure how it worked and said to wait to see if they are added in a day.  There is no QR code on the receipt or anything.  He said since they are independently owned, they aren't set up that way.

Well, despite being independently owned, there are a few takeaways here... think Domino's and answer the phone even if you need to place the caller on hold.

Think Chipotle and write what is inside the container on the foods lid.

Think Buffalo Wild Wings and add small stickers for sauce labeling.

Think DQ and add a QR code to receipts for loyalty points to be added via scanning.

Finally, add a notes/allergies field to your online ordering platform if possible.

To be fair, I can only imagine what it would taste like fresh from the kitchen to the table, so I will be trying them again. Maybe dining in will be a different...

I usually dine at the Durango location but chose to visit the new Eastern one due to it being closer to home. When I tell you I will never step foot back in the Eastern location EVER. I walked in and was warmly greeted and assisted by Mike but was not made aware of the busy rush hour and waited over 40 minutes for my food, just to be chased down due to one of my items not being in the bag. I then drove all the way home and my food was inedible. My mother was not asked how she wanted her steak cooked which caused her to have very well done steak and veggies that were brick hard, and my Chicken Katsu being visually overcooked and dry when attempting to be consumed. I reached back out to the store and was told I would receive a remake of my order when I was able to return back to that location. The best part of the meal was Mike’s service because I then received a passive aggressive phone call at 9:41pm from the store manager Tanya berating and insinuating that I was spreading a false narrative about my experience with the food. Her phone call was completely and utterly INAPPROPRIATE especially at this time of night. I’ve been going to Volcano Grille since they’ve opened years ago and have NEVER experienced this from a store leader. She then attempted to chastise me about what time my food was ordered and what time I called to express my concerns with my order, made a micro-aggressive comment and told me that I’m not at McDonald’s and their quality food wouldn’t be ready in minutes and also told me until I bring the food back and she visualises that it wasn’t consumed, that I am essentially out of 80$ that I paid. I work hard for my money and would never expect this treatment from one of my favourite food places in the valley. It is unfortunate and disheartening that I will now have to look for another Hibachi style restaurant to enjoy food from but I refuse to experience this hostile...

We walked in, and the guy at the register immediately asked if this was our first time. When we said yes, he was kind enough to go through all the options. He recommended what he thought we should get to start. They were out of the ginger salad which was a bummer because I didn't really like the miso salad. I guess I only like Miso in soup. Although the salad was a bust, the other food was great. The only complaint I had about my main dish was that they make their fried rice like it's called garlic rice and the only flavor it had was garlic. That's all I could taste. The filet mignon, the chicken, and the noodles were what was so great. If I went back next time, I would probably see if they could lighten up on the garlic for me in the rice. If they got it too garlicky the second time, I would just get white rice from now on. I would have also loved for them to ask me how I wanted my steak but they didn't. After we got our food, the guy at the counter kept coming by making sure we were okay and made sure if we needed anything that he'd be there. Oh one more thing, the yum yum sauce tasted like sugar with a hint of the yum yum sauce flavor. Why does it need to be that sweet? It's got a good flavor with so much sugar. Obviously I think the food had room for improvement, but I would most definitely go back. While we were sitting there, there was a couple of ladies sitting there when we walked in, and they stayed there through pretty much our whole meal. After we had already started eating, it was learned that the ladies orders were never put into the cooks. The ladies were upset rightfully so. The manager immediately came out of the back and said the food is on us we apologize that we messed up. That's what I like in service that they can admit their mistakes and do their best to...