So we love OSF and have visited the downtown location many times. This location fell short of our expectations, I would not recommend you eat here and I will not repeat. \n\nIf you want more details read on: \n\nJulie said that 1. It was my turn to change the diaper and 2. A family restaurant like OSF would most definitely have baby changing tables in the men's room. Well, if those exist they hide them well, I will mention that both the stalls were busy so I was not able to look in there for a changing table so I had to change him on the sink which was less than pleasant. \n\nNext, we sat about 40-60 feet away from the front door in large, red Alice in Wonderland type chairs. Although charming and comfortable, these chairs are little to tall for a short guy like me and my legs would not touch the floor! I had to do the slide-down-the-chair-to-touch-the-floor-so-I-feel-like-a-big-boy routine. \n\nThen I noticed that the first set of double doors from the outside were propped open so every time someone opened the inside set of double doors to walk in or out, a huge breeze of 39 degree F air would come rushing in and give us a great \"Arctic\" atmosphere. This bothered me enough to call Sean, our waiter, over. I explained the issue and he quickly went over to the hostess station where four girls with the apparent combined IQ of 50 argued with him for a few minutes and it seems that Sean lost the argument because the doors remained propped opened until about an hour later when a customer must have accidentally kicked the prop and made the outside doors close on his way out. Who is the genius that decided to prop them open in the first place with the kind of weather we were having? \n\nI ordered a Chicken Penne and Sean said that it came with a salad. The \"salad\" was just a bunch of lettuce in a puny bowl with some dressing. It left me wondering why we didn't just go to Olive Garden to get a real salad. \n\nThen came the bread. It tasted good but it was hard, cold and difficult to cut. Even little Ryan at 2.5 years old gave me a weird look when he tried biting into the bread. \n\nThe bread came served in a puny cutting board which the more we cut the bread the more crumbs and hard crust went every were on the table and made a huge mess. I would recommend you bring some safety glasses and a cordless sawzall for this operation. I was not impressed. Why not send the bread pre-cut or in a plate more suited for this purpose? Hey how about sending FRESH bread out? \n\nThe food came fast so I got my Chicken Penne and it was just OK, very unremarkable. Again, it left me wondering why we did not just drive a bit further and eat the Pene Rustica at Macaroni Grill which is a dish that deserves a standing ovation. \n\nThe beer was tasty and the rest of the meal was enjoyable now that I was wearing my jacket fully zipped up and was starting to contemplate wearing my gloves also for good measure. \n\nIQ 50 girls were still giggling by the hostess station. \n\nThen I overheard three employees talking a few feet away from us by the terminal. They were discussing restaurant drama, something about \"he almost got me fired but I apologized to the customer and still got a good tip\" \n\nNow, let me tell you that besides being a patron, my extent of having any restaurant management experience involves working at Pizza Hut for two months as a waiter during summer break in college but even I know that discussing drama within earshot of customers is unprofessional and should be taken outside or in the kitchen. I began fantasizing about being \"manager for a day\" as I already had a list of the top ten things that this restaurant needed to address if it planned on staying in business. \n\nAt this point in the meal I was looking around to see if I could determine who the Manger is and maybe call him or her over. \n\nCould it be the girl that was dressed in white, different from the other employees dressed in black? No, she was hanging out with IQ 50 girls for a long time, probably not. \n\nJulie also made an observation that they appeared to be waaayyy overstaffed. Julie worked in a restaurant as a lead where dollars sold per labor hour were the important to keep high for their bonuses. This was apparently not the focus here as there were loads of employees standing around and circulating the restaurant aimlessly carrying nothing and doing nothing. \n\nThe positives: \n\nSean was a great waiter, professional, courteous, prompt and was there just in the nick of time when needed. Sean is probably the greatest asset this company has going for it. \n\nFor his sake, I hope Macaroni Grill is hiring as I think this restaurant is going under within the year. \n\nThe building is nice, kept relatively clean and the music and ambiance is pleasant (besides the Arctic issue) \n\nBut again I will not repeat.