Exit Ate Restaurant — Restaurant in Weathersfield

I ordered corned beef hash and sausage gravy with biscuits. The corned beef hash was good, the sausage gravy and biscuits were barely edible.

I understand this is a southern dish and it's hard to get right with most New England breakfast sausages, so I'm going to give some tips to the chef on how to improve it because I'm aiming for constructive feedback rather than dumping on them.

The ONLY sausage in New England that is appropriate for making this gravy is MacKensie Country Classics Original Family Recipe in the green cloth bag. Whatever you're currently using is absolutely disgusting (it hurts me to be so blunt, but it is almost inedible, I forced as much of it down as I could, but it's really really bad). Please switch to MacKensie Country Classics Original Family Recipe Sausage. MacKensie Country Classics Original Family Recipe is a good BASE, but it lacks a couple of the most important seasonings, so you MUST add rubbed sage and ground white pepper to the sausage while browning it. Brown your MacKensie Country Classics Original Family Recipe, adding a liberal amount of sage and white pepper, chopping it into HALF INCH bits as it browns - no smaller: that is another thing you got wrong, the sausage should be CHUNKY in the gravy. Take your browned, seasoned sausage out of the skillet, drain 3/4 the grease away, and add 1/4 the amount of butter to the pan, so you're reducing the oil by half, and making that reduced amount half butter to sausage grease. Add a bleached all purpose flour to make a roux, and just bring it to a simmer: DO NOT BROWN the roux! Milk gravy should be almost as white as milk itself. Yours is too dark and aesthetically unappealing. Add your whole milk or half&half to your roux, stirring constantly. Do not use anything lower fat than whole milk. Add a generous amount of SALT and GROUND BLACK PEPPER to your gravy. Yes, it needs both white and black pepper! Pepper is the primary flavor profile in a well made milk gravy. Add your chunks of seasoned MacKensie Country Classics Original Family Recipe Sausage back to the pan, bring to a simmer to thicken, stirring often. Serve with biscuits.

While on the topic of biscuits, those also need work. Yours are flat and too crunchy. Your recipe needs a lot more leavening. Try switching to King Arthur self-rising flour as it takes the guesswork out of it. If you want THE BEST biscuits, look up "Angel Biscuits" recipe. It's a half soda half yeast recipe, and they rise wonderfully. The dough can be made in advance and refriderated in bulk and is great for prepping for restaurant use.

My partner loved the home fries, however, and would go back for those.

He also got the chicken fried steak and I was appalled it came out with SAUSAGE gravy on it. This is so wrong. It needs MILK GRAVY, without sausage in it. Butter, flour, salt, pepper, milk! It's so easy to make, so stop being lazy and using the sausage gravy on steak! It ruins the flavor profile of the beef! Make a batch of plain milk gravy for the steak.

Finally, to the owners in general: we were freezing while eating. It may have been because we were seated in front of an uninsulated single pane window. With that glass, you need to turn the heat up much more. We were almost shivering throughout our meal and I am usually someone who easily gets overheated. It wasn't a good...

Called in the morning to confirm that they would have space for 12 on Mother’s Day. Even asked them what time would be best for us to come in and they suggested 1 PM phone call was blunt, put on hold and seemingly uninterested. I gave the benefit of the doubt, and continued on with our plans We arrived with all of the guests, and they were unsure of where to put us. Finally taken to a back area and seated. It took quite some time to take our order and because it was complicated to split the tab, I had them put it all on one tab to make it easier for the waitress. Orders were still not taken correctly. One person did not get her meal until after everyone else had been served and eaten most of their meal, Received two meals instead of one meal (wanted to change fries to onion rings) and one person did not get there to go order. Opened one to go order upon arriving home finding out that I paid $11 for a small, approximate quarter cup of box, macaroni and cheese And it was called “homestyle“. cost us over $250 and it was very hot and uncomfortable inside restaurant. Only positive was when an owner (wife) came out to chat with us. She was kind, caring and considerate, however will not be returning, we felt like too much of a bother and for that amount of money for that type of food and those portions did not go over well with our...

Something happened to this place. I don’t know if it’s new management like one reviewer said or something else, but our experience was a disappointing one.

First off, I will say that our waitress was extremely pleasant and deserves props. That’s unfortunately where the positives end. I ordered the fried chicken sandwich and was told it would come with lettuce and mayo, but when it arrived I got a bare, room temp chicken patty on a bun that had to be sent back for the lettuce and mayo. My wife got a grilled cheese with avocado, which was also cold. This all came out a good long while after we ordered it as well.

The mozzarella sticks were the highlight, but at the same time nothing to really write home about.

We will likely...