| rev:text
| - We had a sampling of appetizers, the Gnocci was the chart topper and the Oysters Rockefeller were good too, but for a signature dish nothing too special in my mind. The tuna tartar was also great.
A range of items were ordered at our table, lamb, duck, steak frits, and veal. I was able to sample my partner's duck and it was remarkably excellent, my choice was the lamb, and it was unremarkable - rack of lamb should be like candy to me, perhaps if it were to have been served hot it may have been (just a thought - hot food).
The couple who joined us seemed to very much enjoy the steak and the veal, and the frits were indeed shared with all and were excellent - but you don't go to a $200/person restaurant for frits (wine & cocktails boosted price).
We ordered some stellar wine, which was decanted but unfortunately more than once we had to resort to pouring it ourselves ie the service wasn't commensurate with the price paid (but granted it was packed but staffing is a part of a great experience).
Surroundings - very Paris-like; we were across from the kitchen in the back and it was tight and noisy from everyone talking over the open kitchen - but we enjoyed that part of our experience.
One major criticism; if you're going to accept Amex, accept Amex, don't have your wait staff say (at the table) "do you have any other card, Visa or Master Card - Amex charges are ridiculous". Make it simple and just don't accept American Express, THAT left a bad taste in my mouth and it wasn't my card!
3.5 stars but not 4.
My response to management's Message 03/02/2014:
Hey Shawn,
I'm not going to get into an online pissing match on social media. It's a review of 3.5 stars on a not so perfect night for you guys - I get it. Your message is laced with excuses that reveal a lack of process and procedure at the management level.
This is what I experienced, regardless of excuses.
Popular restaurants like The Keg, Kelsey's and even McDonald's have "on call staffing" policies in place where "on call" staff are expected to be available through first seatings and beyond - so a no show waiter, kitchen staffer etc is an excuse and one that shouldn't have been mentioned to people in the industry as we'll call you on that every time.
So yes - staffing, it gets mentioned and I think that's a fair consideration for a restaurant with your pedigree and level of pride you reveal in other managements messages to reviewers. Staffing could be "one of 30 points" of stellar service - don't you think (rhetorical)?
Thank God I didn't mention about bussing the table, having to put select items on the planter rail behind us.
As for the number of times I had to pour wine, beyond the initial pour of each of our two bottles and being interrupted to finish the last pour of the second, "the top up" as you called it, I personally poured the wine - so it was more than twice and less than five - how's that - fair?
As you know my wife and I were quite tardy (45 minutes) to meet another couple who were hosting us there. However, I can't imagine that you're referencing us as being the cause of being slammed - but if you are taking a shot - then you got us - we were late. But I would hope that people arriving late for reservations wouldn't be the cause of regular chaos, because then that would be the case for you quite often, because when I worked in the industry it was pretty routine to see latecomers...
As for the Amex issue - the conversation went something (in italics) like this:
Waiter (seeing an AMEX Card): "Oh would you happen to have another card, Visa or M/C?"
Me (even though it wasn't my card I am always curious as to why businesses don't take Amex as I am a card holder): "Why don't you take AMEX?"
Waiter: "well we prefer Visa or M/C as the fees are so incredibly high"
Me: "what if Amex is the only option?"
Waiter: "well we could if needed but it's through a different entity and it's complicated"
So - we'll have to probably agree to disagree on a few points, but I stand behind my review - it was what it was.
However that said, I am sure it could have been much better, everything from hot food to having our wine poured. My wife thought that it was a 4 star experience, but then again I was pouring her wine...
Thanks for reaching out, albeit I experienced your message as being quite defensive.
Vince
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