Sugarspoon
2 ratings since posting on Friday, August 29, 2008
Overall Rating   based on 2 ratings |
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My experience has been excellent, but it's a coffee house - not a restaurant. So don't expect the one or two servers behind the counter to do everything for you. The food is delicious and they try to have at least one gluten free food for order (if not they have an fruit icee type of dessert that is sure to please). They have everything you could need at a coffee house, plus handmade (at the cafe) desserts and a quiche, Kaladi coffee, and wireless internet. They are open until 11pm and closed Mondays. If you are not please with the Sugar Spoon, you should definitely check out Terra Bella on Diamond - which has the same services, but shorter (day time) hours. =) - Rebecca , posted 08/30/08 |
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I've been to the Sugarspoon multiple times. After reading rave reviews in the paper about how it's the greatest thing since hot crossed buns, I had to check it out. Unfortunately each of my experiences has been different from the previous, and admittedly, the majority of them were less than satisfactory. Every time that I've been into the cafe, the service has been terrible to say the least. The waitresses are all very rude and unattentive. I have had one "okay" experience with one waitress, but the other 2 times I had her she was...well, a bitch for lack of better words. When we sat down no one came to us. When we waited up at the espresso bar, no one came to us. Apparently either way we couldn't win! The service was slow, unfriendly, and the waitress paid very little attention to us. Normally I am a very patient person and always tip, but by this point it was obvious someone did not deserve any tips aside from, "At least pretend you don't hate your job." I would say that the service is by far the biggest let down of all. Next up would be the food. The plated desserts are a complete JOKE. I know that I live in Alaska so I don't expect a 4 star restaurant, but why go so far as to call a menu "plated desserts" when you can't even get the basics of plating down? Two of the best pieces of advice I can offer are: 1) Don't get any sauce/ANYTHING on the lip of the plate. 2) Put the food high and tight. The plated desserts were a joke...I actually laughed when I saw the presentation of my dessert (some kind of cake they haven't had since probably because it was very poorly put together and executed). I usually eat cake at the SugarSpoon and I have to say the cake is definitely the biggest let down of all. One of the basics in baking is not to overmix the batter or it produces an effect called "tunneling." All the cakes I had were wrought with tunnels and holes, were tough and dry, and soaked in a syrup in an attempt to fix their mistakes. The pate a choux tasted like it was frozen and utilized too many eggs. Lastly, the decor is off-putting with its bold "Youth Center" poorly painted blue walls. If anything is off-putting about this place, it is the bitchy service you receive from the waitstaff. - Viviane , posted 08/29/08 |
