Woodland - (512) 441-6800

This place has lost it's appeal. The last two times I went to have dinner (Wed. 4pm) and (Sat. 5pm) they were out of multiple things on the menu. The waitress and waiter both times admitted that it happens all the time. I complained to the manager the first time and he gave my friend a gift card to come back and also took 20% off the bill that night. The next time I ask for the owners email address and just got the run around. Later, I went on the website only to find the event managers email address. I contacted him and he said he was not able to give me this information. I ask him if anyone at the Woodland's really cares what their customers think or should I just blog on the internet? Surprisingly he told me to blog! What is going on with this place? I predict that if this continues they will be out of business with in 6months.

My partner and I order in at least five nights a week. We generally patronize Threadgill's, Magnolia, Kerbey, etc. on "comfort food night." On occasion, we like to splurge on something better. Last night, we decided to get a couple of sandwiches from The Woodland. (We have had their burgers and a few of their entrees in the past and have been pleased at times.) When we phoned, we were asked to hold. Understandable for a Friday night, and I'm glad local businesses do well. But after five minutes, we were still on hold. Still...not a big deal. I just went and ordered in person. My biggest problem this time was with the BLT. At first it looked great. Big sandwich; the bread was good. But for ten dollars, I would expect more than four super-thin slices of bacon. This paltry amount did not even cover the surface area of the sandwich. Not. Even. Close. I would not even be writing this review if this weren't the latest of several disappointing experiences. We have seen a steady decline of both service and food quality at The Woodland. The staff sometimes seems either startled by or displeased with the fact that there are people in their restaurant. I happen to think that a "cool detachment" from one's clientele is anything but. We are not in Paris and this is not haute cuisine. A little warmth goes a long way toward making up for an underwhelming experience. I'm afraid it's a trend that does not bode well for what has at times been -- and could be -- a good restaurant.

how is this place open? is Austin's tourism really keeping this place open? or is it the over priced EVERYTHING..is it buying produce and ingredients from Wal-Mart and selling them as if they are organic? Im a cook at a place with a very similar menu but its ALL ORGANIC and high quality and 1/4 of the price, so its not like they have to charge that much.....this place was so horrible after eating there my girlfriend and i broke up......