The Bunker Steakhouse

Bunkers is a promising concept suffering from classic grand opening performance problems.
Our group of four sat at the bar for dinner. Two ordered the filet, one ordered a cheesesteak, and I tried to order the chicken piccata. The piccata was not available so I switched to the Bunkers Chicken.
The bartender was welcoming and made a point to ask and use our names. I thought that was a nice touch.
When the food came, both steaks were the wrong cut and cooked to the wrong temperatures (ordered med-​rare arrived mid, ordered med arrived med-​well). After some investigation it turns out the POS didn’t have a button for the filet so the bartender accidentally ordered sirloins. She offered to replace the steaks but by then we were already eating and my friends weren’t interested in waiting for replacement steaks.
My friends asked if they could just get one filet to share while they were working on their sirloins but they couldn’t do that for them. We were told the manager was not in the building so the best they could do was take 10% off the tab. Not a great solution. It seemed like the employees wanted to better resolve the situation but they lacked authority to do so.
All dishes were plated in a very pleasing fashion. Awesome appeal right out of the kitchen.
My buddy said his cheesesteak was great.
My Bunkers chicken was served en papillote (in a parchment packet) under ham & cheese and a mushroom sauce. It came with a side of broccoli and an additional side of french fries I ordered separately.
The chicken and veg were both under-​seasoned to my taste but they were good.
The french fries were crispy. I enjoyed those a lot.
I think Bunkers will work out the kinks as they get rolling. The menu is interesting and different for the area. That’s a good thing. We lack variety and any new addition to the local food scene is fine by my book.
That said, a steak house shouldnt get away with serving a man sirloin after he orders filet.