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| - WORST SERVICE EVER!!!!
Yes yes, we all know it just opened and there are always kinks and training that need to be worked out but SHAME ON DAVID CHANG for NOT being at the restaurant opening week and working the f*cking line and making sure everything is perfect.
Starting with the horrible hostesses that are more interested in chatting with each other than helping patiently waiting clients in line to the head chef walking around the restaurant chitchatting away, it was really a horrible experience.
I work in the industry and have been to every DC restaurant from NYC to friggin Australia and this was by far the lamest and worst of his restaurant.
There were 3 hostesses on duty and clearly they were hired for the length of their skirts vs making clients feel welcome and comfortable during the time of waiting for tables to clear. The worst part was that we waited over 30 minutes and there were a multitude of tables open in the restaurant.
The ineptness and lack of communication between the wait staff and kitchen was so embarrassing and such a train wreck that you could clearly see the breakdown. There were so many hapless employees just standing around doing nothing while every single table in my vicinity had NO food on their tables.
The "managers" and underlings were so basic in their attempts to appease customers that you would think this was an opening of a local deli down the street from your house. All they did was make lame ass excuses for the delays instead of being honest and telling people that there were problems. You know what helps when those situation arise!?! You comp our drinks and food...you apologize and grovel at the customers. You don't lie and say the same damn thing over and over again.
The head chef (bearded and tattooed...and so affected) was barely in the kitchen. All the chefs I know are sweating balls during service. This guy was so casual and just chilling by the bathrooms and walking around like he didn't have anything to do. If there is a breakdown of food and/or service, it starts with the head chef. They control the tempo and put the damn beat to the music. Without that, you have already failed.
Okay...for the food. Clearly they are catering to the customers that haven't been to another DC restaurant. It's not the best of the best by any means, but it's the stuff that they can do with their eyes closed.
Buns were good as expected. Ramen was whatever and broth was lacking density and porky saltiness. The clams lisboa and Bo Ssam were great. Pickle dish was good but any K-town place as better banchan. The spicy noodles and cold sesame noodles were stoner dormitory dishes that didn't add much. The duck and Bo Ssam are not difficult dishes but take a lot of time and care. In NY, you have to order way in advance to get. They said the same thing for LV, but no one is ordering bc we ordered extra and they already had them in the kitchen. Btw...they made a point to tell us how long the cooking time was, but it's already a cooked dish and all the sides are prepped. We asking knowing this, why did it take 2+ hours to get to a damn table. What a joke!
Again with the service...not sure if they just expect every person to walk into the Las Vegas restaurant as hapless and ignorant, but the usual question for any multi chain restaurant is asking if you have dined with us before. It sets the pace, makes everyone feel special and also let's the server aware that yes, in fact you are familiar with the food and vibe. That didn't happen..what happened is that everyone employee made you feel like you won a lottery ticket to gain entry and they were smug as sh*t about it.
The ONLY and most important thing in today's restaurant world are repeat customers. That's the only thing that will sustain the business. Yes, Las Vegas is 99% tourist and one off customers but word will get out that the service and food are mediocre.
It's 2017 and dozens of restaurants close down every day in every city. Don't ever get comfortable and let down the customers that are loyal, have gone to sister restaurants and intended to come back. David Chang seems not to care about that anymore and seems to have gone to the dark side of being a sell out and just another chef that just makes appearances on Top Chef.
This isn't a fancy restaurant. It's not meant to be a 3 hour service with 45 min waits between courses. They won't make any money if they don't turn tables and they won't have repeat customers if everyone gets scared to come in because they don't have enough time to eat.
I love the food but the service was so horribly disturbing that I wish I could give it ZERO stars.
Still blows my mind that he wasn't there overseeing everything and how bad the service was...Breaks my foodie heart.
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