How is it even possible for restaurants in Billings, Montana to be so bad? These places are consistently terrible, I am baffled. This evening prior to leaving for a trip we stopped off at the COPPER ONION BISTRO, in all honesty I have eaten here twice before and it was darn good. I actually brought family here to eat and we enjoyed it.
After our visit on October 22nd., 2024 @ 7:19 P.M. it is very unlikely I will ever visit this place again… terrible is not a strong enough word. The food was barely edible, they will never get another visit from us! **Had lunch the other day at JAKES on Gable and it was absolutely fabulous!
The issue is that sometimes restaurants begin on a high note and over time they just crash and burn, this is not just speculation it is a fact in the restaurant business. This evening’s meals, 3 out of 4 were just terrible, 2 burgers $18.00 each and a salmon plate that was not bad, however, again it was not the same. Ariana was our server and she was as nice as it gets. However, she had an interesting position when I told her that the fries were barely warm and totally dried out. She looked at me and said that is just the way they are …… we told her at least twice of the condition of these fries. The only thing worse than the chilled french fries was the soggy mess AKA Asian Calamari $18.00. This “Calamari” was just a soggy mess and no way was it fried on site, it was spongy and wet…. Again, I asked if this is the way it is supposed to be and Ariana again confirmed that it was in fact, correct….. ‘A soggy mess.’ Welcome to food at the COPPER ONION BISTRO, Billings, Montana.
It almost felt as if we were being filmed for a DATELINE special on terrible restaurant food and even worse interaction with kitchen staff. Unfortunately this was as real as it could get and it was bad, almost unbelievable. Eventually, when we had finished our mediocre burgers, we were served french fries that were hot and well prepared. Unfortunately it was too late, we had finished our meal, “thanks for nothing.” And the best part was being informed that there would not be any charge for our fries that were delivered after we had finished, not sure if I was to be thankful for such an opportunity.
The other thing is in this part of America it is TIP, TIP, TIP, that is almost more important then getting a decent meal. At the COPPER ONION they even have a spot for at the end of the receipt for “Suggested Additional Tip,” this is absolutely insane and so inappropriate! So you visit this place and you tip based on your experience and then they want you to ‘Tip some more’? We did leave a tip and it was just to get this horrible experience behind us and get to the airport to try and forget we ever heard of Copper Onion Bistro.
Here is a thought, as a guest I am coming to eat a meal and if I feel like it to leave a tip for the great service and food. What makes an owner or manager think I should be paying their staff???? Unfortunately, this is all beginning to feel like a California “thang.”
It would not surprise me if Copper Onion Bistro is gone in 12 months, any bets?
**I was told that Kenny Rakstad is the owner chef of this establishment and is as hard working as they come. This being true on this night I was told he was in the kitchen, and that only made my opinions and thoughts even more solid.
Note: As a courtesy I did call and speak with a staff member at the
Copper Onion Bistro, very nice and was not happy to hear of our
experience. I did get a call from a Manager who was also understanding and never did I get any contact from the owner Mr. Rakstad.