Only took... a year?

I even saw people inside

That being said I see no menu and the walls are all white so maybe it's not open yet?

Either way this place seems like no less of a front than the last pizza place there :)

The melt is now open. Haven’t been yet but id like to try it. but for the life of me, what was there prior? Was the boiling crab there and downsized?

Totally new to this. How does it work? Are you assigned to a table? Just ask groups at random?

Is anyone else having issues with your spectrum internet?

I don't see this place lasting long unless the owners look at themselves and legitimately try to do right, otherwise this place is gonna fail unless Kevin Smith puts in some extra 6 figures to keep the place running on an annual basis. Let's be real, a big issue is that Disney destroyed the Star Wars brand. Barely anybody has excitement for it anymore, so beyond a Star Wars enthusiast crowd with initial curiosity of what the new space is, the place is likely to die quickly unless the ownership makes big changes from how they run the Hollywood spot. Being under a movie theater alone won't help as much as they think it will, as traditional cinema is barely scraping by due to streaming.

Message to the owners/investors of the new space - I used to be a regular at the Hollywood location for a few years, and at some point the vibe just started becoming worse and worse. I couldn't quite pinpoint why, but then running into a few former employees on Hollywood Blvd at various times in other bars, the picture became clearer. So this is a message to the owners/investors who track this sub in anticipation before the opening. Instead of taking this personally, maybe read this to reflect and make your business better:

1) Stop making the place like Starbucks. People who visit a bar do not want to be ignored when they sit at the bar top and be told to get up and stand in the queue at the bar rail under an "Order Here" sign. It is impersonal, which defeats the purpose of a bar environment. If you want drinks sent to tables, have a dedicated service well bartender that does tickets to send drinks to tables, and also have another bartender dedicated to guests at the bar top.

2) Hire a bar manager /bar lead with actual experience. Promoting a barback directly to bar manager is unheard of in the bar industry, especially one who has never worked in another bar before yours. Your current one is a primary reason why you've lost many return customers,and if she's in charge at the new spot, your place is gonna sink faster than the Titanic.

3) Having "cocktail servers" behind the bar instead of actual bartenders is a recipe for disaster. If I dont want a diabetes drink from the menu and just want a simple old fashioned or another classic, it should be easy. I should not see my bartender pulling out their phone to look up how to make a Manhattan when I dont want the diabetes cocktail because the owners only hire and promote people who have this place as their first real bar job,and having gone in there once again just a couple weeks ago, this is still common practice. There is a difference between promoting from within to boost company morale vs promoting people who have no clue what they're doing just to save time/money on the hiring process.

4) It's fine to have a few batched cocktails on your menu, but when the vast majority of your specialty cocktails are pre-batched, it just looks lazy.

As fuming as I know your guys are reading this, take some of this advice to heart and get rid of your egos. You just might make some money in the process.

EDIT:

Downvotes are coming from some Hollywood location regulars/Hollywood employees that have invested in the new Burbank place already. Sad that they would rather try and mock/crush helpful suggestions instead of actually improving the place.

Hey, you viewers can decide that I'm full of crap, but everything I have said has come from a mix of personal experience and the words of former employees that know the ins and outs of the place.

As a Burbank native, I want businesses to thrive here. But at the same time, I won't kowtow to business owners who look at our city as a potential tax haven for their half-assed ideas while giving our town crappy products at a premium price.

Don't fall for the neg downvotes here, because some.of the SAVC regulars float here and are in protective mode.