I live near the Dallas Dough. I ve been inside twice. First time, having never heard of it, I decided to stop in for a quick lunch. I asked the hostess for a menu. Being alone, I was looking for the slice menu that every pizza place I know of offers. After seeing none, I inquired about the availability of a slice and met with a look as if I had just asked for a lobster bisque. Slices?? We don t sell slices. If was as if slice was a dirty word. Seeing the very high prices for a not-so-big pizza, and that the place was empty, I decided to move on.
Fast forward to November 2012 and its our anniversary. My wife mentions having a 25% off coupon to Dough, so we decide to try it out. We walked in on a Tuesday at about 8:00, and even though the place was only about 1/4 full, all the booths were taken. There were only 5 booths in the place, all along one wall, and one very large table of loud women in the center of the restaurant. I clearly tell the hostess that this is our first time dining with them, and our anniversary. She has no response, not even a Thanks for coming or Happy Anniversary . And with literally the entire other half of the restaurant empty, she leads us to a four top directly next to the Table of Loud Women . I asked her if could be seated somewhere a little quieter and she just stood there. I pointed to a table on the other side, in the corner, and walked over to it. Maybe the hostess needs some personality training, or was just having a bad day? Actually, I don t know how she keeps her job.
Now lets order some food and see what this place is all about!
Our waiter arrived at our table and proceeded to explain about the daily specials. He looked like your typical Whole Foods employee, long hair pulled back and a sleepy look, like he just rolled out of bed to come take our order. He recommended the appetizer sampler plate for $19.99, which we ordered. Once again I mentioned that this was our anniversary, and once again, got no response. Do the employees of Dough even know what an anniversary is?
Waiter pointed out the face of Guy Fieri painted on the wall, saying he been in with his crew recently and had a party. (With the terrible reviews of Guy s new restaurant in New York, I m not sure I d be painting his face on the wall of my restaurant!). Waiter then went on pontificating on the strict Italian guidelines they follow in making their pizza. This sort of summed it up for me and explained everything - Dough employees are so stuck on themselves that they can talk for minutes straight about the special pizza oven they use, but can t be bothered to actually care much about you the customer. You see, its not about you the customer - its all about them - Guy Fieri says so!
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