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| - I have been twice, not wanting to review a new restaurant just after opening. Gave them 6 weeks in between to work on service issues. Unfortunately it seems that the service actually has worsened.
Before I continue on that note, I want to point out that it is a shame, as the food quality on the second visit was actually better than average (Croque Madame and Turkey Club).
We arrived last Saturday at 11am for a light brunch. The hostess was pleasant and seated us on the patio. However with no menus (really one of the two tasks a hostess has). I had a bad feeling so checked the time. 6 minutes went by and my companion stopped a server to ask for menus. (The patio has only 9 tables and all but one were full. 2 servers and a busser walked by us several times in that time frame).
Menus arrived from a server. One was stained and the other torn, rescued by a strip of masking tape.
Said server came back 4 minutes later to take a drink order - which could have been done while dropping of menus, I would think. As soon as the server left a second server came by to take a drink order. We replied that had been taken care of and we were ready to order.
The food arrived in a good amount of time. 12 minutes. One good sign, The young lady running the food was not a server and may have been the Kitchen manager? She was the only person on staff that seemed somewhat competent.
As mentioned above, food quality was better than average.
My iced tea was never refilled during the meal, and the glass is only 10 ounces, so not a huge serving to begin with. I also find it odd that there is only one free refill for coffee - not specialty coffees, but drip coffee. No restaurant in the world charges for drip coffee refills that I am aware of.
My companion finished. I ate half the sandwich and asked the busser for a box. She indicated she would be right back. Never saw her again at all, on the patio or elsewhere. We had to search for someone to bring a box and also a check. We never returned to the table, as there was just no reason to be ignored out there.
A few other notes: A large majority of the customers were on the patio. It is not as if there were 20 table in the dining room filled. Maybe 4.
The owner came out to the patio to greet some guests that he knew. Doing so he stood in the way of the service corridor; the staff literally had to go out of their way to work around him. Serving is tough enough without the owner creating more obstacles.
Finally, the restaurant in its title has "Wine Bar". Sort of a stretch, as on the menu there are only 7 whites, 4 of which are French. Poor attempt.
I am loathe to sound so critical. However in my career I have 20 years experience as an HR consultant for hotels and restaurants. It is obvious to me that the wrong people were hired (minus the one) and that they have received no training. Thus, there really is no reason to go back.
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