Truth Restaurant and Lounge

Reviews

• SJ

  Samuel Jackson

  3 days ago
  1.0
  Horrible staff, horrible system, horrible pay system! Everything horrible. Plain pasta. Never tasted a rasta pasta with oxtail this horrible before!
• CS

  Chocolate Spirit

  Jun 29, 2026
  5.0
  It was a birthday celebration with 16 people! My guests were led to our seats with a smile. They were able to Take fabulous pictures. The backyard provided a pleasant space if you just want a quiet moment to use your phone.
• JR

  Jazzele Reid

  Jun 21, 2026
  2.0
  I recently visited Truth Restaurant & Lounge with my boyfriend for brunch, and as someone with over 15 years in hospitality, bartending, and restaurant management, I couldn’t help but immediately notice several gaps in service and operational standards. We initially started at a table, ordered a pitcher of mimosas, and decided we’d prefer to sit at the bar instead. When our server delivered the pitcher, we requested the transfer and were accommodated. Unfortunately, once seated at the bar, we sat for approximately 5–8 minutes before Maya, our bartender, acknowledged us. There was no warm welcome, no introduction, and no attempt to continue the guest experience after the seat transfer. During service, several basic hospitality steps were missed: • No water was offered at any point during the ordering process. • While taking my Steak & Eggs order, no steak temperature was requested. • No egg preference was requested. • No effort was made to offer customization options such as cheese for the eggs or grits. • We discovered the waffle machine was down only after attempting to order the Oxtail & Waffles. • After food delivery, there was no quality check or follow up regarding our meals or overall experience. The food itself was enjoyable. However, I had consumed quite a bit of mimosa and lost my appetite before really getting into my meal. I ate only a few bites of my steak before requesting a box for food that was largely untouched. At that point, I learned that takeout is not permitted with the all you can eat brunch. While I understand and respect restaurant policies, hospitality is also about discretion and guest satisfaction. This wasn’t a situation where we were attempting to abuse the promotion. We ordered one round of food, did not request additional plates, and the majority of BOTH OUR meal remained untouched. I asked to speak with the manager, Felicia, because I couldn’t understand why perfectly good food that I paid nearly $60 for would be discarded. Instead of working toward a reasonable solution, I was informed that taking the food home would require an additional $10 charge. As a hospitality professional, this decision made little sense to me. The restaurant was willing to remove a $60 entrée from a check that would have exceeded $200 rather than simply provide a takeout container and leave a paying guest satisfied. Not only did this create unnecessary food waste, but it also negatively impacted the overall guest experience and, ultimately, the server’s gratuity. What was most disappointing was the management response. Felicia did not demonstrate the level of leadership, problem-solving, or guest recovery I would expect from someone overseeing operations. A manager’s job is often finding reasonable solutions that preserve both revenue and guest satisfaction. This felt like the opposite. I also noticed staff members sitting down and texting during downtime. In fact, I initially thought they were guests. From an operational standpoint, downtime should be used for side work, guest engagement, cleaning, or supporting service standards not creating the appearance that employees are disengaged. Truth has a great atmosphere, good food, and clearly has the potential to provide an excellent experience. However, the service execution, attention to detail, and management decisions fell far below what I would expect from an establishment with such a strong reputation. The food brought me in. The service and management response left me questioning whether I’d return, I WILL NOT.
• PM

  Property Manager

  Jun 2, 2026
  2.0
  The atmosphere was cool good music nice vibes the service was even decent but the food is a no for me The calamari is a 0-10 it was rubbery and definitely not fresh the saltfish fritters were ok I’d give them a 4 also my frozen drink came melted as if the machine wasn’t working right the other drinks were good I sent back the calamari they exchanged is with no problem for wings the wings were fried well but lack seasoning the curry goat had a good flavor but I could tell it was microwaved as some parts were still cold
• TS

  Thomas Smiley

  May 25, 2026
  1.0
  The Bartenders are not professional and entitled even though your hard working money contributes to their livelihood. The owner only enables this behavior. The security can be overbearing and trying to hit on too many women rather than do their job and again the owner Rhoderick allows this behavior. I know a lot of good money spending connected people that no longer go there due to this unprofessionalism. Watch out for Sabrina and other light skin young bartender ( I know her from being the main bartender on Sundays in day for brunch. She is the worst in customer service and takes forever in between drinks and we had to question our bill several times. They both are a mess. Too young to be so miserable and poorly trained. The guy Chris amazing bartender and Dj’s are good as well and chef staff even though the menu selections get boring quick. I nor my many friends I used to meet there won’t go back there after several months going. Some of them had same experiences without us even knowing until we talked after. Stay away unless you like good and basic energy!

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