Anthony’s Downtown

People in charge seem clueless. Good service and pretty good food. But, overall it’s hard to want to return with the current ownership. Please bring the bottle shop back. I have to go to Corvallis or Salem for good bottle for home.

I haven’t even been to Anthony’s and have no intention to go until there are big changes. I was excited when Cappie’s was planning on opening, thinking that it would give the old Wyatt’s building a facelift and be a new option for downtown, but unfortunately it was still dingy, outdated and so so food. This is nothing different. Ugh. I really want to see a show like Bar Rescue or Restaurant Impossible do a whole menu and venue makeover on this place! Great location and potential but no effort.

The wait staff is amazing and I would give the place five stars for service BUT the food is so bad that quality is a negative five stars. A group of us met at Anthony’s for drinks and dinner not long ago. We had drinks ordered and delivered in a relatively short time. Our food orders were placed and that is where everything got bad.
The starter salads were ok, but the soup was cold, lumpy and tasted like wall paper paste. The hamburger meat was greasy and tasted funny, nothing like the burgers used to be. The fish and chips were not crunchy, wet and soggy and cold inside. The steak was ordered medium rare and was well done. It was sent back twice and came back tough and well done each time.
If they want to be a fine dining restaurant like they advertise, they need competent trained chefs in the kitchen. Right now this place is no more than a bar.
We left hungry and headed across town to Wilhems where we could get a good meal.

Where to start … A turd by any other name is still a turd. Here are a few suggestions for the owner/​manager.
1. When the hostess greets people and explains why there is a new name on the menus and uniforms don’t say, «it’s because our trip advisor rating was too low because of service and hygiene and stuff.»
2. They changed the recipe of the hamburger and either added artificial smoke flavoring or some other kind of flavoring that is overwhelming. Go back to the old burgers.
3. Choose what kind of restaurant you want to be. If you are going to have pub/​bar style food don’t also have filet mignon and a 3-​course seafood dinner. Either be a restaurant or a burger/​pub joint.
4. Bring waters out no matter what. Especially if you are going to take a half an hour to cook the food (not even a busy night). We are slow beer drinkers and we still almost made it through both glasses by time the food was brought out. Also ask if they want refills on their drinks.
5. Last but most important… Have the wait staff know what kind of beer is on tap and wine is in bottles… Easy way to solve this problem is putting an insert in the menu.
Overall the food wasn’t terrible. We both ate most of our meals and the prices are reasonable for the quality. Average price per plate was around $ 10. Just work on all the details that make going out to dinner an experience that makes the customer want to return.