text: I would like to say first that the place has good service and I know they are trying hard to create unique flavors in a strange location. Which is mildly being factored but, I have to be real and with giving a less than positive review I will give feedback that will improve it next time. \nAccording to YELP 3 stars means \"Yah I am a fan\" and I could not give them that 3\nI came here with a couple friends and let a non foodie friend suggest this place because it was his Bday and he heard from friends it was good... \nWe ordered :\n$8 ish Sweet Potato Fries with Duck Confit- This was one of the things that I kinda liked even thought the duck was dry and was presented as an almost\" pulled pork style\" What really could of improved this would of been some type of dip of sauce to go with it. Something that might reflect a confit glaze with texture. \n\n$10 Bacon Dates- This is something that if you are going to serve Tapas style that you do right because it is standard on any Tapas menu. The bacon was soggy and falling off and the dates were really hardly stuffed. CRISPY BACON is is critical though for this dish. \n\n$12 Prosciutto and Melon- UGH it should been a red flag when they misspell it on the menu and when you ask the waiter all he can say is that people come here just for the dish but doesn't have any personal opinion. So on paper it sounds like an interesting dish and it could be possible delivered but, it is difficult to do. The dish here is served with bug chunk of melon of small prosciutto slices on top with Saba drizzled and feta scattered on the plate with a poached egg. All the ingredients I love but, if this was \"Chopped\" the judges would say that you just threw them all on the plate without really combining into flavor. The melon was too big and sweet with the minimal prosciutto and the saba/feta was more on the plate than on the dish while the egg just was hard to use for anything except by itself. How can you fix this??\n1. longer thinner melon slices turn it more into a vessel while being able to add the prosciutto as true layer of same size.\n2. I would try a qual egg which would fit perfectly\n3. then drizzle the saba directly with a sprinkle of feta and it is all on their like a great umami finger food. \n\n$9 or $10- Pork Belly Mac and Cheese- The worst thing here by far and this really can be categorized as BAD overall! Alfredo noodles, runny Alfredo Sauce, under fried pork belly and cheese on top then bake it BOOM Mac and cheese!! Oh man I can't believe this actually made it to a menu without some type of vetting. It really was not mac and cheese because all the cheese was a sauce on the bottom of part of the baked cheese on top. The pork belly was cut really small and was just fatty and mushy without any real crisping or frying. This idea is good but, actually put work into it! Make a sauce with the noodles already in it. \n\n$18 Alfredo Pizza- Sausage, Spinach, Sun dried tomatoes and Alfredo sauce- Super cheesy if you like think really creamy cheesy flavor which is super 1 note. Could use more spice but, this is exactly what you order is what you got. So, I can't say to change it however the crust is not very crispy and hard to eat with hands. I had to knife and fork it. \n\nSo overall I am not saying don't go here, food choices in Chandler are fairly limited and I assume if you are really into wine you can ignore my review since this is food related. I am just saying the food needs major improvement and the prices are set for something much more high end than what you are getting.