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| - Wtf M&S, you make me feel like a schmuck for spending a Grant in your establishment. Chose this place for CRW because we thought it'd be a fancy schmancy safe bet that would accommodate the gluten free (not me).
What made this experience less than satisfactory for me was the service (or just our waiter), which is one of the elements a restaurant of this type should have down solid. Took forever to wave down our server when we wanted to put in a drink order and another millennium to place our food orders. However, he was very prompt in bringing out the check right when he put down our desserts. Came back a few times while we were still trying to enjoy our desserts for the check, only to be told that we hadn't even looked at it yet. Just let me eat my chunk of chocolate in peace dammit. And, you're a waiter at an establishment with a decent wine list, have a couple on mind to recommend, don't just stand there and stare at us. Also, when she pointed to the zin, she didn't point to the most expensive zin, which is what you charged us for, ass. Anddd, when someone asks for a gluten free substitution, it isn't that hard to ask the chef if that is possible. Patrons should not have to keep reminding their servers for food that won't kill them.
Okayyy, on to the food. We all had the salad as the first course, which was tasty albeit a tad over dressed, the green beans were a nice touch. I had the chilean seabass, which has dethrowned salmon as my favorite fish, and it was served with a side of mushroom jasmine rice (that, strangely, tasted exactly like taiwanese gluttonous rice, yeah that's what it's called) all sitting in a bath of pepper broth, which wasn't very peppery. (side note, why mention the daikon sprouts (not diakon as it's spelled on the menu, spell check guys) when it's just a garnish that adds nothing to the flavor?!) This dish, despite my ramblings, was actually good. The fish was cooked just right, the flavors were there and I much enjoyed the rice. I was also able to try the grilled ahi tuna, which was solid, but the baby bok choy it was served with looked like it could've been cooked by me, meaning it was sad and wilty. My other buddies got the petite filet and asked for medium. Now, I'm not an expert in cooking meat, heck, I don't even eat it, but one of the filets was bright red and oozing blood, that is not medium.
The dessert, only one choice for the CRW menu (let's step it up here people), was supposed to be a chocolate silk cake. It was more of a solid-block-of-cold-chocolate cake with a crushed oreo crust doused in raspberry sauce. It was tasty for the first few bites, but none of us could finish it all.
I've been to other M&S's and have always had good experiences, don't know what happened here. Word of advice, no McCormick and Schmick's for restaurant week ever again, there are tons of better (and local) places to try out and drop big bucks.
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