rev:text
| - After sweating Top Chef Master Rick Moonen's Seafood Room for so long, I opted to finally schedule a visit during the Spring 2013 Restaurant week rotation. Unfortunately my giddy excitement quickly faded. We started by ordering a bottle of white Bordeaux and oysters. The wine wouldn't make an appearance for close to an hour. While we waited for the wine, the kitchen staff dropped off our oysters that sat and sat and sat while we waited for the server to bring the wine. Finally, the wine arrived with profuse apologies and the server promptly poured the unchilled wine in Big Gulp portions.
As soon as we start on the oyster sample, which really was quite good, our first course arrives. If we had salads, this wouldn't have been such an issue, but 2 of us ordered the clam chowder that is meant to be enjoyed hot. Things didn't ever improve, including lack of water refills. To sum it up the oysters were the high point of the night, rest of food was good not great, service not good. It's a bummer, after I had yearned to come here for so long.
|