Possession's is an innovative brand that aims to cater to the needs of individuals seeking unique and personalized experiences. With a focus on creating memorable moments, Possession's offers a wide range of products and services that are designed to exceed expectations. The brand's commitment to excellence is evident in every aspect of its offerings, from the meticulous attention to detail in product design to the exceptional customer service provided. Possession's understands the importance of positive experiences and seeks to create a lasting impression on its customers. Whether it's through its thoughtfully curated collections or immersive events, Possession's strives to provide individuals with a sense of belonging and ownership. With Possession's, customers can expect to embark on a journey that is both exciting and enriching, as they explore the possibilities that the brand has to offer.
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Amenities and More
- Takeaway
- Alcohol
- Accepts reservations
- Credit cards
- Free parking lot
- Plenty of parking
- Cocktails
- Vegetarian options
- Bar on site
- Dinner
- Dinner reservations recommended
- Usually a wait
- University students
Reviews
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Amazing food and service
Robert our server was super funny and very attentive to detail on how we wanted our food. Will definitely go back
Wonderful food, amazing drinks and the best service in the around!
Best to make reservations, looks small from outside but huge inside, not sure of our chefs name, tall guy with the Mohawk, your awesome great experience will be coming back.
First time there will never go again .prices are way out of line,they load u up on 15lb of rice and veggies back yard cooks.
Fun and delicious.
Love the food, shows the same as always. Some do it better than others though. Wait time to eat is long so plan on appetizers! Great place for large gatherings of friends!
I was able to reserve a table for 13 people the day of my daughters birthday. The table was set and ready when we arrived. Our server killed it being extra patient with us all sitting scattered and splitting bills. The chef who cooked for …