Piastra Restaurant
| Address: | 45 W Park Square, Marietta, GA 30060, USA |
| Phone: | +1 770-425-9300 |
| Site: | piastrarestaurant.com |
| Rating: | 4.2 |
| Working: | Closed 5–9PM 5–9PM 11AM–2:30PM 11AM–2:30PM 11AM–2:30PM 5–9PM |
Location
Photos 100
Reviews 5
CO
Cody Ellis
Response to owner: Nothing said here is false, how could I make this up. You know that all of this is true and your just making it worse to claim review is false. So now your a theif and a liar. Also in response to number of times called is because you are very unprofessional and continued to hang up on us. I wanted and still want the money she is legally owed and I think that warrants repeated calls. Have you ever heard of debt collectors same concept smart guy. In case this get deleted by yelp... Very poor management, called to resolve an issue I had at the rest for and was over and over told that I was wrong and management use profanity while speaking with me. Also continually hung up on me and then when I called him back he continue to hang up on me and tell me that he was going to have me arrested for harassment when I was trying to do was resolve a matter that needed to be resolved legally. The matter was regarding non payment for hours worked and there was definitely profanity used on his part. The owner claims he does not have to pay for training, which is completely wrong and we will be contacting the DOL about this matter. Also all calls were to resolve the situation without having to contact the DOL and I called multiple time because I was hung up on every time and told I was not correct (that he doesnt have to pay for hours worked.) Make your own judgement and the DOL will also be making their decision shortly on the matter. Good luck with your horrible management, and bad attitude and illegal practices. Just spoke with DOL wages and hours division and we were informed that this is a blatant violation of FSLA, as any time you work you are entitled to at least minimum wage. but due to the small ammount $18, its not worth them to pursue. Although, she did say we could take him to small claims court and we would definitely win the case. At this point, we will not be going that route but people should know Greg is a very rude and shady person and should not be using employees and refusing to pay them. All we wanted was our $18, which may seem petty but if he does this to 10 people thats $180 of free labor. If you own a restaurant and cant afford to pay out the $18 we are legally owed, you shouldnt own a restaurant. Again good luck in the future and well see how long you stay open with your current attitude. Just for info this is the text message he speaks of me interpreting law, which was not me I used this amazing thing called Google. "in the eyes of the IRS and Department of Labor (DOL), if you do not pay an employee for time worked, you are seen as attempting to avoid your obligations as an employer. The employer obligations Im referring to, of course, include withholding taxes, paying matching taxes, wage notice requirements, I-9s, and more. Employees may not sign away their rights, even if they wish to. Therefore any "understanding" or paperwork you put together is void, and will most likely end up being used as evidence against you in a complaint. Similarly, misclassifying the candidate as an independent contractor also violates IRS and DOL rules. If the person performs duties usually done in your office by employees, and does so under your control, using your equipment, in your office, and at the hours you request, that person is an employee. If you call the person a contractor to avoid payroll taxes or other employment benefits, you have misclassified the person. Its very important to realize how unforgiving the IRS and DOL are when it comes to misclassification enforcement. In fact, they have incentivized enforcement so much that several states have entered into an agreement with the federal government, called the DOL Misclassification Initiative.1 The states that do the best job of enforcement will receive significantly more tax dollars as a reward. Therefore, your state is likely actively looking for misclassification violations in your practice."
BR
Brad Matheson
From a professional reviewers standpoint the ingredients used in the products are of quality But, The production of the food and utilization of the products is conducted very poorly. The majority of the food is bland and has little or no season and taste. If you dine at this restaurant be prepared to wait onwards of 20 minutes for an appetizer and/or salad! And then be prepared to wait onwards of 45 minutes to an hour from the time you are seated to get your entree. The famous flavorful Italian sauce is NOT found at this restaurant and the taste is of tomatoe puree without a drop of heartful seasoning. The meat at this facility is bland and also poorly seasoned. The only thing you may find is a decent presentation of the food but not the quality. The cost of a 2 person dinner will leave you with ATLEAST a 50$ charge or more. The head chef seems to seek perfection and fails at it. The decor at this restaurant looks dated and the flooring looks of the 1980s. When you are sat down at your table, you are given water out of The hand WASHING sink. Not only is this unsanitary, but who knows what chemicals have been in that sink. The server Dane is professional, If you do choose to spend onwards of 100$ here at this flavorless establishment, please ask for Dane. This establishment qualifies to be on Kitchen Nightmares. Edit : this was a professional review. Even the owner showed his arrogance with his reply of a true critique of the quality of food. Seeing as I lived and breathed It. The proof is in the pudding. Professionalism please.
RO
Robert Fierman
very enjoyable experience Saturday night and Jennifer is a great server. The mussels could not have been fresher or more plump or cooked more perfectly, with just the right amount of rich flavorful broth to compliment the very large appetizer serving. the veal parma was also very tasty with a really good cut of veal that was cooked properly, the right thickness, the right amount of chees and just an accent of red sauce so that you could taste all the moving parts. I have tasted way too many renditions at other restaurants where it was a goopy mess and swimming/drowning in a nondescript sauce. goat cheese pizza was also killer good. overall an excellent experience and there are now 2 or 3 excellent restaurants on or around the square whereas several years ago it was a culinary wasteland. Chef came out to see how we were enjoying things, as did the owner. they were very sincere and caring and it was a lovely touch. we will be back Bob F.
CA
Carolyn Dean
Went here last night, from the minute we walked in, to the time we walked out, it was an all around amazing experience. The bartender made great drink and dessert selections, and it is clear to see that everyone working there does a fantastic job. The dessert was the best thing Ive ever had, and it was GLUTEN FREE with a beautiful presentation. I was afraid to see the bill when it came because we didnt look at any of the prices, just tried whatever the bartender selected, but it was extremely affordable 3 drinks and a dessert. Everything is homemade, even their margarita mix, and we will definitely be returning. If I could give more than 5 stars I would.
LY
Lynn Gregory
We dined there several weeks ago & were surprised that a great restaurant could exist on the Marietta Square. Weve been disappointed so many times. We live close by & found this when we googled Italian restaurants. I cannot tell you the dish we had since it was a special entree other than the fact it was great. This sounds like a paid endorsement but Piastra is in a league of their own. We will go back soon & often. Its family operated. That means its very good or very bad. This time its very good. We dine out often so we hope this jewel doesnt go away. Only downside is parking but you can usually find a spot on the square.
