| rev:text
| - Pretty much what the other negative reviewers said. The room is really nice, and the food has potential but truly terrible service and awful pacing make this place a pass. When we were there the table right beside us was complaining at the same time and we both agreed we'd likely never be back. Servers blamed the kitchen, but the food was decent and communication was non-existent until the end when we complained, so I think it's a front of house problem.
First off we did the tasting menu with wine pairing - in my books there's only one rule with this setup, make sure you pace the meal so that pours and plates are happening in close succession. On 3 out of 6 courses the wine was gone before the food showed up and we had to ask for refills. Not the end of the world and I don't think they charged us for refills but shows they don't really have their timing down. Also, what's up with asking "wasn't that great?" After every course? Then when you kind of smile and nod your head there's no follow through. No one actually cares if the food is good, they just want you to acknowledge that it is. And it kinda was - the white asparagus was traditional and tasty, the turbot soft and rich and again very classically done. The bavette was competent, and the desserts pretty tasty. I'm still having a hard time placing why I hated this meal so much, but part of it was definitely that everything was so samey - the opening course had broccoli with shaved Parmesan on top, oysters, and little brioches with more Parmesan - weird right? The white sauce for the asparagus was the same as the white sauce for the turbot, plus or minus some doctoring up. There was just a lack of variety and the fact that they think they're serving amazing food is just a turn off. It's "fine", not awful, not great. If the service was amazing I'd probably be coming back to see if the food gets better.
Unfortunately the service was terrible. Not malicious, just incompetent. Servers laying across the table to lay cutlery, bringing a single half teaspoon of butter for that whole table , pouring still water on top of sparkling, hovering awkwardly but still leaving glasses unfilled but then trying to take food away that's not done, it was actually creating stress having these people serve us. At one point both our table and the one next to us got up to ask the waiter (who was on the computer) to serve some wine and refill water after we sat there for 20m staring at empty glasses wondering if the meal was over (we both had additional courses but weren't even sure). In the end the guy we complained to just kind of shrugged and seemed pissed off, didnt seem to want to dig in and understand the feedback, so I don't see this place getting better fast. No-one seems to care.
Lastly, their maitre-D needs a bath. The dude honestly smelled like he just rolled out of a brothel.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)