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Station 13 – CLOSED, 360 Broad St, Waverly, NY 14892, US
“True pub. Great food and drinks! I now live in Texas and STILL this about this pub. Haven’t been to another like it.”.
New Upscale Dining Restaurant Station 13 in Waverly, NY – Facebook
Absolutely delicious! My wife had the pork chop stuffed with goat cheese on a bed of sweet potatos and a side of Brussel sprouts. I has the …
Firing up in Waverly | News – morning-times.com
Station 13 celebrated their grand opening on Wednesday with a ribbon cutting hosted by the Greater Valley Chamber of Commerce.
Reviews
Eric Booher
I recently dined at Station 13, and I have to say the food was impeccable, and the service was top-notch. Our server went above and beyond to make our experience enjoyable. However, I was shocked to learn that despite the quality of the staff, the owners let employees go at a moment’s notice with no explanation. This lack of respect and professionalism toward such dedicated workers really tarnishes the overall impression of the place. I’d think twice about supporting a business that treats its team this way.
… moreVicki Bennett
Loved the atmosphere. Felt like we were at my Dad’s old firehouse in Brooklyn NY back in the day. The food….. well I don’t like to post a negative review, I’ll just say the chef had a bad night. Steaks not cooked as requested, the Haddock entree came out cold, And the Appetizer was served after our meal. We will have to give it another try when we’re back in town.
… moreJazmine Stedge
An amazing experience dining here tonight, the staff were friendly, the food was amazing and the decor was beautifully placed. The memorabilia throughout the restaurant is a wonderful homage to first responders. Will definitely be booking a reservation again in the near future!
… moreLiezl Van Zyl USA
Upscale place in Waverly, little hidden gem. Reservations are a must as they take only a certain amount of people. Paige is the most wonderful person helping with Reservations. The food is the best in the area, kudos to the chef! Presentation of food is classy. Ambiance of the old restored fire station is so cool, cosy and upscale. Must try the cocktails, its out of this world!
… moreShirley Keene
Prices to high for what little meat you get, lumpy mashed potatoes to many fried burnt Brussel sprouts. Deserts not very good served cold almost frozen with no cool whip. Waitress never returns to table , then have to sit and watch a lady take alcohol out of her purse and pour in a empty water glass. Then not to have 2 dinners on your menu right after opening at 4. So you left not many opinions of what to eat. 4 families left very unhappy with service and food choices and tge way food was servef
d early warm
… mored early warm
JC Christiansen
An amazing new restaurant in a grand historic location: the old Waverly firehouse. We attended their soft opening last night and there is no better prepared food or more enjoyable service in the valley.
As a soft opening it was served as a tasting with 3 courses. Appetizers were a wonderful beef slider, 2 fried green tomatoes tasting like they were right out of the Louisiana bayou, and the hit of the platter: a crab cake that was so heavy with picked lump crab I’m unsure how the chef kept it together. I’m so used to crab cakes that are mostly bread crumbs that I was taken by surprise with the first bite and pleasantly amazed that the entire, generously large cake was so crab forward all the way through.
The entrée was a perfectly done steak that has me second guessing what I consider my favorite steak and how I like it prepared. Bravo chef! The other portion of the entrée tasting was salmon and unfortunately I am not a fan of salmon. My wife is. She assures me that Station 13’s salmon is amongst the best she has had.
Desserts were decadent and made with a lot of pride by a very personable and proud of her craft pastry chef; Kia. It turns out that I’ve been enjoying her desserts in some of my favorite restaurants around the valley for years, last night I finally got to meet her.
…and for me the “front of the house” is critical to a great restaurant experience and between the House Manager Page and our wonderfully vivacious and pleasantly friendly server Taylor this evening was a complete hit.
They have big plans for a very challenging approach: a monthly changing menu focusing on a modest number of selections, each done to its highest potential.
I will be one of their biggest supporters as they take up this creative challenge. I’m thinking of
making a permanent reservation for the first week of every month.
..and simply because she was such a big part of the great meal let me mention again Taylor…”T a y l o r” .. the enthusiasm for the hospitality trade and the tremendous pride she has in the artistry of her coworkers/team is wonderful.
… moreAs a soft opening it was served as a tasting with 3 courses. Appetizers were a wonderful beef slider, 2 fried green tomatoes tasting like they were right out of the Louisiana bayou, and the hit of the platter: a crab cake that was so heavy with picked lump crab I’m unsure how the chef kept it together. I’m so used to crab cakes that are mostly bread crumbs that I was taken by surprise with the first bite and pleasantly amazed that the entire, generously large cake was so crab forward all the way through.
The entrée was a perfectly done steak that has me second guessing what I consider my favorite steak and how I like it prepared. Bravo chef! The other portion of the entrée tasting was salmon and unfortunately I am not a fan of salmon. My wife is. She assures me that Station 13’s salmon is amongst the best she has had.
Desserts were decadent and made with a lot of pride by a very personable and proud of her craft pastry chef; Kia. It turns out that I’ve been enjoying her desserts in some of my favorite restaurants around the valley for years, last night I finally got to meet her.
…and for me the “front of the house” is critical to a great restaurant experience and between the House Manager Page and our wonderfully vivacious and pleasantly friendly server Taylor this evening was a complete hit.
They have big plans for a very challenging approach: a monthly changing menu focusing on a modest number of selections, each done to its highest potential.
I will be one of their biggest supporters as they take up this creative challenge. I’m thinking of
making a permanent reservation for the first week of every month.
..and simply because she was such a big part of the great meal let me mention again Taylor…”T a y l o r” .. the enthusiasm for the hospitality trade and the tremendous pride she has in the artistry of her coworkers/team is wonderful.
J E
I went there 2 weeks ago and was rushed out. Very odd place. The soda taste like water, idk why they don’t repair it. When I asked Ryan for a refund he refused. Just go to wendys
… moreMichael Steck
Had a delicious dinner there tonight. Excellent atmosphere and the food presentation and dessert was great. We will go again.
… moreJoann Boor
Excellent experience! The food was amazing,service was excellent we will definitely come again
… more