Tom Krukemeyer, owner of The Mad Cactus, learned many things when celebrity chef Robert Irvine stopped by to assist a 48-hour restaurant makeover. Firstly, don't insult a celebrity chef when your microphone is still on. Secondly, small touches—such as a complimentary salsa bar—offer large boosts to customer satisfaction. As Krukemeyer explained to Debbie Palmer of Strongsville Patch, though Irvine's visit with the crew of Food Network’s Restaurant: Impossible started off shaky, if resulted in subtle, but significant improvements that he's proud to stand behind.
Today, after the hurly-burly brought by Irvine, Krukemeyer’s chefs continue to turn seafood and barbecued meats—including mesquite-grilled steaks—into Tex-Mex dishes. To complement the menu’s array of southern flavors, a toppings bar furnishes diners with more than 10 salsas. Krukemeyer also slates daily food and drink specials, which encourage diners to socialize in the main dining space, the cantina, the walk-in humidor, or on the patio.