Good Mexican food. A little high priced and the portion sizes at this location are smaller then at other locations that I have eaten at.

For almost 20 years this has been my go-to for pretty good food and a good margarita, but I've been watching it slowly decline. My most recent visit had my guests agreeing that we need to find a new place. In particular the chimichanga supreme has shunk drastically and the diner was left hungry, and my usual favorite used to be big enough to bring home leftovers but is now a single meal. I don't think my maragita that cost almost as much as my meal had more than a tiny splash of tequila. The server that night made multiple mistakes also, forgetting an ordered drink and a side, mismanaged refills, and I had to flag someone else down to get the bill. I used to have to wait for the table, and on this weekend evening there were only 2 people at the bar and 5 or 6 tables of people when we walked in.

As a business, if you feel the need to pass along a 3% surcharge for the processing of credit cards, you should just close your business because that's something that should be "built into" the cost of the dishes you serve!!! As a former shift manager of a restaurant, I think this is very sheisty to allow customers to order food and eat, expecting them to tip their servers to then get the bill only to find out that there's an additional "3% surcharge" for using a credit card. It is grossly unacceptable to expect customers to outright pay your fees like this, and in a society where most people don't carry cash, it's disgusting that you'd even pull this b.s. on your customers. You're a sit-down restaurant and in my opinion, more of a classy place, and I understand that the prices of your food is a bit more expensive than bigger chains might be. But for you to expect your customers to pay the prices they pay, then blindside them with a "surcharge" is disgusting!! Do you realize that most of your servers are probably losing money, because like us, they see that "hidden fee," then take that amount off of their server's tip?!?! You're going to eventually hurt your own business and your employees by continuing this practice. Plus it's deceptive to not have it made clear when walking into your restaurants that there is a "credit card surcharge." This should be something that is posted and very visible to your customers when walking into your restaurants, and it is not. I'm surprised you haven't had a lawsuit against your company because of your deceptive practice. On an almost $40 check, your server lost $2 in tips because of it. Also, it's absolutely ridiculous that your restaurant, or at least the Dublin location doesn't have coffee creamer for customers who order coffee, at least half & half, at a minimum. Not everyone drinks their coffee black. And servers should never pour milk into a portion cup and bring it out in their hands...it should be brought out on a tray, same with drinks. Should be brought out on a tray. Not in their bare hands. I'm ServSafe certified and some of the things I saw are things that could easily cause cross-contamination, and I'm sure you don't want people to get sick and file lawsuits against your company. In addition, once we were seated, it took forever for us to get our drinks ordered, and it took forever to get our drinks. Our server only checked on us once after we got our food and when we got our check. I asked for a box for my food and the chips and got a paper bag for the chips and a box for my food. But wasn't given anything to put the remaining salsa in. The food was good and had a good flavor....but the service, the risky behavior (poor food/health safety handling), and the deceptive/hidden CC surcharge will keep me from ever stepping another foot into their restaurants again, unless I'm notified by them, that these things have been addressed... including the CC surcharge. Their servers, bartenders and cooks need to go through ServSafe or some sort of food safety courses. I sent a complaint to them via their website and am waiting for a reply back.

Grand Opening in the Short North. It was a little chaotic at first, but the staff got it together