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| - Newly opened so I suppose they are due some grace but... With an Exec Chef and part-owner with deep roots into the Sonoma restaurants group, I have to say that our meal was officially underwhelming. Especially when you also consider the 45+ minute wait and the prices.
Pluses... The beer selection and attentiveness of the staff at the bar. Even the guy who had just started that day was on top of things enough to go check on the status of our reservation when he recognized how long we had been sitting at the bar. Also, our waiter was appropriately balanced in his attentiveness and absences which was appreciated.
Minuses.... Where to start.... When they came to us the first time for a seat, the hostess pointed us to the two-top about 4 feet behind our seats at the bar. If we had wanted to eat "in" the bar, that was already an option since we had been sitting there for 45 minutes. We politely declined the table and were told it would be another 30 minutes. While a little absurd, it was fine because we were enjoying ourselves and the bar staff. The wait turned out to be less than 10 for a four-top in the main dining room.
We ordered two items from their small plates menu, Smoked trout on a spinach salad with cashews and a vinaigrette and the Grilled Calamari with pepperocinis and another vinaigrette-ish dressing. Both were SO bland. The trout had no smoke flavor whatsoever, the vinaigrette was under-seasoned and in very short supply. At least the spinach was fresh. The Calamari were all but tasteless unless you loaded the tubes up with the hot pepper mix. Again the dressing it was on top of was similarly flat and they made the worst sin you can make with calamari. Over-cooking. Needless to say, it was on the chewy side.
For an entree, we split their signature Waygu Flatiron with a fingerling/asparagus/mayonnaise type salad on top and some wilited spinach on the bottom. The steak was plentiful, correctly cooked and sliced thinly but again, lacked flavor as did the "ale-jus" which might as well have been brown colored water on the bottom of the plate for all the taste it had.
We will not be returning until we hear from trusted friends that both the front and the back of the house are under-control and delivering the quality we would expect. Compare this to a place like 131 Main who we also visited their first week open in Huntersville and Flat Iron comes up woefully short in all regards.
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