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| - Firstly I'd like to start off by saying that this concept is quite unique, and if executed properly (see Opaque in Cali) could be a huge success. However, my first experience at O Noir was not at all what I had expected nor indicative of a successful business with repeat customers. Let's take a look at why from my experience.
Food quality:
Sub par for $35+ per person excluding mandatory tip. The food was heavily salted and COLD. I was astonished to see other yelpers mentioning this which, for the price point, is unacceptable. When ordering seafood and chicken, neither should be cold unless it is served cold or you request it. As a result of this I had severe stomach issues which I can only attribute to cold poultry and seafood.
Food portions:
Again, not worth the money. I got the pesto chicken and there were about 5 strips of chicken on my plate. The green beans were plentiful as I opted out of the potatoes. The bun was, well mundane and could easily be replaced with fresh warm bread if they made the effort.
Mandatory tip required for dissatisfied customers:
If customers are legitimately unhappy with their dining experience and have good reason, no tip should ever be required. Instead, the option to pass on tipping should be an opportunity for the business to look at their shortcomings and address/learn from them. This was not the case. In fact, the woman at the cash made no effort to listen to us and immediately went on the defensive, stating that portion sizes were standard and we basically had no idea what we were talking about, in a diplomatic way of course. Unacceptable!
These three issues totally ruined the experience. However, here are some ways this place can redeem themselves. Here are my suggestions:
-Purchase a dedicated tablet/phone etc to send customers photos of what they were eating. This is both a fun way to show them what they ordered after the experience and to keep the business accountable with portion sizing.
-Heat up the food! Self explanatory. Cook it properly, serve hot. Simple and will save people a day or 2 off work from food poisoning.
-Grow out of the idea that this novelty sells itself and no effort has to go into things like purchasing quality food and taking pride in the overall culinary element of the experience.
Other notes:
The visually impaired waiter was amazing and held the experience together. He should be commended. He was attentive and had a sense of humour! I wish him the best.
For those unsure about this place, I'd say wait until they make a push to improve things and make it known. If they are savvy business people who are looking for longevity rather than a quick buck, they will.
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