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| - First the great chef; Food is super creative, sweet savory, and well prepared. We started with French Onion soup. Has a hint of bourbon in it, absolutely great and if you read through my reviews you'll see we've had it all over the country from fine to faux dining, and this was one of the very best. Menu is daily depending on what is available that day fresh. I had the Halibut which was a little sweet for my taste but it was perfect. Textures were right, temperatures and all. I figured some hot sauce my knock a little sweet out of it but I hated to ask as to not insult the chef who is also the owner. When asked by our waitress, I fessed up; although perfect was a little sweet for my liking and a bit of hot sauce would probably help me out. She brought over some Texas Pete and a super hot. brand. I opted for the Pete which promptly ruined the dish. The owner's wife showed up at the table with a small dish of hot sauce they make in house. I explained I already ruined the dish with the Texas Pete and that probably wasn't going to help at this point. She left it anyway which I tasted. It was tomato based more salsa like than sauce but had a good flavor and subtle heat. I used it to finish up my Halibut by dunking the fish thus washing off the Texas Pete. One Good thing was that my wife couldn't finish her shrimp with scallop over linguine dish and I helped her with it. The food was tasty the service was friendly. I was having a really enjoyable evening even though the actual restaurant fixtures themselves are old and worn like a Chinese place had been there years before and they tried to transform it into a real looking restaurant, and then came the bill which I couldn't read because I didn't have glasses and the lighting was dim. We were talking to the waitress (super nice and helpful) about how great the soup was and notice how inexpensive it was also. I was holding the bill up to the candle halfway across the table to read it (older you get the longer the arms have to be to see) and also to figure the tip when I noticed it!! Dang, I told my wife I wish I hadn't read that. When I was looking at the soup price I saw the dreaded dollar charge! It was all going so well until the ole nickel and dime smacked me upside the head. One dollar..., one dollar for the extra bread. When the waitress asked how we were doing and if we needed anything I said a little more bread would be nice. Apparently this is a dollar up charge; nice. This is where the great chef changes hats to not so great businessman. Why would you charge your customer a dollar extra for bread with a menu that produces 50+ dollars for two people? There is nothing good that can come out of dropping a dollar charge on the bill. Nickle and Diming just upsets people. Food is only part of the experience when you go out, people want feel like they are being appreciated and are paying for the overall experience. Up charging a buck isn't going make that happen. Heck I was just at Sullivan's and had the summer squash soup which too was a little too sweet for my taste also, It was delicious but I ended up giving it to one of my sons to finish off. Our waitress asked about it I shared it was a bit sweet for me but he loved it pointing my son. While reviewing the bill I noticed the soup wasn't on it, I called her over and told her she forgot to charge me for the soup. She said no problem, it was on her. I added the 12.00 to her tip! Then we go here and they charge you a dollar for three rolls, delicious rolls, but still!!!! I understand you can't get fine dining prices located in a strip mall with paper covering you table cloth. A bar located dead smack in the middle of the dining room (complete with loud talking French dude when were there) and old booths that could use some upholstery, but the creativity coming out of the kitchen could definitely compete. On our way out I read a sign something about the dishes being inspired and or dedicated his mee maw. I'm thinking mee maw would say to charge a little more for the soup and give em the extra three rolls sonny!
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