OX A&W KG im Movie Steyr - Dietach

I moved to Steyr a few months ago and OX was recommended to me. I've been there three times, and every time it gets worse. First time: average food, high price, but all together ok. Second time: low-quality food, steak smelled like urine and they took it back, did not want a new, sorry... 3rd time (last experience): We were there in a group of six people. No one finished eating because it was really a bad quality. The special OX Burger was a real joke!!! (I have never seen and tasted anything that is disgusting) After the last time I decided never to eat there again! Ridiculous prices for really bad food! Cocktails are average, but...

In Steyr the dining scene is so naturally a bit meager when the new cinema with the adjacent Ox restaurant at that time, all had great hopes. But since my first visit many years ago, the quality has been further reduced and that has culminated yesterday in my last visit. First, her menu has remained the same for too long. I get bored by the uncreative standard burgers and things... it's so interchangeable, I wonder sometimes how little you can really care about your facility or customers can't change your menu once in over 3 5 years? And I am not talking about their signature dishes like steak or chicken wings, but about the same sides, the same rolls, the same pasta and the same salad, the same dips. The same thing. I always eat the same, that's the Pulled Pork Burger. The only page that varies slightly is the recommendation of the kitchen that shows at least a little seasonal variation. The problem I'm always faced with is that the majority of staff is really fast and beautiful, the food is simply not good. Yesterday we ordered the chicken wings, which were quite different from what we got "the last few years when ordering this plate, there was no taste in these wings at all, they were dried out and tasted like nothing. And they were huge compared to the chicken wings before how to compare a quad 's wing with a duck wing at once. When we asked the waiter to do so, he confirmed that in recent years they were actually buying frozen, pre-warmed and pre-packed frozen wings, but now with this new recipe they make their own chicken wings in the restaurant. We were shocked by this information. Not only did he bluntly admit to selling his customers convenience food and frozen and pre-warmed foods, but also, sadly, she tasted much better before. The second dish fan potato was good, tasted nice and looked beautiful, cannot complain about it. But the burner was really the Pulled Pork Burger, it was ridiculously real: usually as you 't form a classic Patty with Pulled Pork, you 'll expect a piece of meat where the Patty would be, usually a little higher than an ordinary beef patty due to the material properties of Pulled Pork meat. But when I opened the burger, I was buried: I found only seriously about five dried and hard crumbs of Pulled Pork there, like literally the scrubbed last pieces of dry meat sticking to the frying pan when you are preparing Pulled Pork in the oven and not how it should be smoked slowly for 12 16 hours. I told the waiter who tried to play the incident, our rolls are really big, it only looks less meat! and it made me angry because 1. I ordered this dish many times for at least two years as they put it on the menu. It was never great because they just didn't prepare it right in a smoker, but it was okay for Steyr quality. So I'm aware of how it was prepared earlier and how it tastes and looks and how much meat I used to get Try not to make me stupid or lie, I'm not. Remember: I would LOVE to eat good food for my money and just don't complain about it, but you didn't give it to me. That's what the waiter might have forgotten. 2. The waiter immediately realized that my burger was ridiculous when I showed it, first to the waitress and then also to the senior waiter, and they still argued with me about it?! Try to play it down and stuff when a repeating customer tells you that there is not enough meat in a dish, then you should apologize and not argue with me. The waiter then brought me another sip of Pulled Pork, which was good, but he tasted still dry and delicious. When he finally brought me my extra meat to put in my now cold burgers, he even told me: Now I hope it is not TOO much for you now; He tried to make a joke, make me greedy and hungry and complain about food. Seriously? It was just a normal size!!! 3. I love Pulled Pork, I command it when I can see it on the menu. So I have some experience in what includes an acceptable selection of ok Pulled Pork meat. I had ordered two days ago smoked Pulled Pork in Vienna and prepared it myself, so I sometimes know how to taste and look. Really disappointed, we will not return, I think. In the end, when we told another waiter how disappointed we were about the food, he just confirmed that in the kitchen they simply didn't work properly because the chef is on vacation and then they just don't care. I am not sure how to deal with such situations, but you should show unity and loyalty in relation to your staff, so also not cool. What really bothers me is why the Ox Restaurant makes so bad? I mean, if you obviously don't know how to prepare your signature dishes, and they are really nothing special or hard to make just simple cheeseburgers or chicken wings or sandwiches, why do you even put them on your menu? Your customers will choose from everything on the menu, no one asked for exactly these dishes. Seriously, Pulled Pork is one of the most important and difficult disciplines in American Barbecue, there are world championships in smoking Pulled Pork why do you even put it on the menu if you only dried it in the oven? Why do chicken wings offer if you not even your own season for the last few years, but bought them frozen as convenience food? Why do you think about offering them if you can't do them yourself? I just don't like getting messed up with me, I'm working on spending a good part of my food and food all over the world. I want to sell you something as a restaurant in exchange for my money, then make your own food and prepare it yourself and if not at least tell your customers. Be honest and do the best you can, try more flexible with seasonal things beard, asparagus, swammerl, wild and please, stick to the food you know how to prepare. Your customers will love it. Try to invest first in a reliable kitchen team, the waiting personnel can be as brilliant as they always deal with complaining customers and not their kitchen staff.

I have moved to Steyr some months ago and OX was recommended to me.I have been there 3 times now and everytime it is getting worse.First time: average food, high price, but all together ok.Second time: low quality food, steak smelled like urin and they took it back, didn't want a new one, sorry... Third time (worst experience):We have been there in a group of six people. No one finished the food, because it was really a bad quality.The special OX Burger was a real joke!!! (I have never seen and tastet something that disgusting)After the last time I decided to never eat there again! Ridiculous prices for really bad food!Cocktails are average but drinkable...

In Steyr, the dining scene is somewhat meager so naturally, when the new cinema opened with the adjacent Ox-restaurant back then, everybody had high hopes.But since my first visit many years ago, the quality has continued to decrease and that culminated in my last visit yesterday.First of all, their menu has stayed the same for far too long.I get bored reading through the uncreative standard burgers and things... it is so interchangeable, I sometimes wonder how little you can actually care about your establishment or customers not to change your menu once in over 3-5 years? And I am not talking about their signature dishes like steak or chicken wings but rather about the same sides, the same buns, the same pasta and the same salad, same dips. Same everything. So I always end up eating the same there, which is the Pulled Pork Burger.The only page that slightly varies is the "kitchen's recommendation" that shows at least a little seasonal variation.The problem I always face is that even though the majority of the staff is really fast and nice, the food is just really not good.Yesterday we ordered the chicken wings which were completely different from what we've gotten the last years upon ordering this dish, there was hardly any taste at all in those wings, they were dried out and tasted like nothing much. And they were huge compared to the chicken wings before, like compare a quail's Wing to a duck Wing all of a sudden.When we asked the waiter about that, he confirmed that they had in fact been using bought, frozen, pre-seasoned and prepacked Tiefkühl(convenience)wings the last couple of years but now with this new recipe they make their own chicken wings in the restaurant.We were shocked upon this information.Not only did he bluntly admit to selling his customers convenience food and frozen and pre-seasoned food items but also, sadly, they tasted much better before.The second dish ("Fächerkartoffel") was good, tasted nice and looked nice, can't complain about that.But the burner really was the Pulled Pork Burger, it was ridiculous really:Usually, as you can't form a classic patty with Pulled Pork, you'll expect a lump of meat where the patty would be, usually a little bit higher than a usual beef patty because of the material features of Pulled Pork meat.But when I opened the burger, I was dumbfounded: I seriously only found about five dried out and hard crumbs of Pulled Pork there, like literally the scrubbed last pieces of dry meat sticking to the frying pan when you're preparing Pulled Pork in the oven and not how it's supposed to be made (slowly smoked for 12-16hours).I told the waiter who tried to downplay the incident ("our buns are really big, it just looks less meat!"!!!!????) and it made me angry because 1.) I have ordered this dish many many times for at least two years, since they put it on the menu. It was never great because they just do not prepare it properly in a smoker, but it was okay for Steyr quality.So I am well aware of how it used to be prepared and how it used to taste and look and the amount of meat I used to getDo not try to make me look stupid or lying, I am not.Remember: I would LOVE to eat good food for my money and just not complain about it but you did not give it to me.That is the thing the waiter maybe forgot.2.) The waiter immediately realized that my Burger was ridiculous when I showed it, first to the waitress and then to the senior waiter too, and they still argued with me about it?!Tried to play it down and stuff - if a repeating customer is telling you that there is not enough meat in a dish then you should apologize and not argue with me.The waiter then brought me another scoop of Pulled Pork, which was fine, but it still tasted dry and yucky.When he finally brought me my additional meat to put inside my now cold burger, he even said to me:"well I hope that now it's not TOO much for you ;) " - he tried to make a joke making me look greedy and hungry and thus complaining about the food. Seriously? It was just a normal-sized portion!!!!3.)I love Pulled Pork, I order it whenever I can and see it on the menu. So I have some experience in what an acceptable range of "okay Pulled Pork meat" comprises.I had ordered smoked Pulled Pork in Vienna two days ago and even prepare it myself sometimes so I know how it's supposed to be like, taste like and look like.Really really disappointed, we will not return, I think.In the end, when we told another waiter how disappointed we were about the food, he straight out confirmed that in the kitchen they were "just not working properly again because the kitchen Chef is on holiday and then they just don't care anymore".I am not sure about how to handle situations like this but you should display unity and loyalty concerning your staff, so not cool either..What just really bothers me is why the Ox restaurant is doing so poorly?I mean, if you do obviously not know how to prepare your signature dishes, and they really are nothing special or hard to make - just simple Cheeseburgers or Chicken wings or sandwiches, then why do you even put them on your menu? Your customers will choose out of anything that is on the menu, nobody asked for exactly these dishes.Seriously, Pulled Pork is one of the major major and most difficult disciplines in American Barbecue, there are world championships in smoking Pulled Pork - why put it even on the menu if you can only prepare it dried out in the oven?Why offer chicken wings if you did not even make your own seasoning for the last couple of years but rather bought them frozen as convenience food? Why even think about offering them, if you can't make them yourself?I just really do not like being messed with, I work to spend a good part of my salary on food and eating all over the world.I you want to sell me something as a restaurant in exchange for my money, then make your own food and prepare it yourself and if not - at least tell your customers.Be honest and do the best you can, try to be more flexible with seasonal things (Bärlauch, Spargel, Schwammerl, Wild) and please, stick to the food you know how to prepare. Your customers will love it.Try to invest in a reliable kitchen team first, the waiting staff can be as brilliant as always - they will have to deal with complaining customers and not their kitchen staff.

Every time I give this restaurant another chance they don't quite get there. Located in the cinema building, with a large open-plan eating area. The menu is OK if not a little unimaginative. I have had steak twice - both times it was overcooked and the quality of beef not the level expected . Last time I had just a snack - the food was excellent but the service let them down - when they are good they are very good - but on a bad day it is awful. Do I give them another chance - not sure.