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  • Q: When is $250.00 not good enough? A: When you decide to spend it at Virtu's. Last night we went there for dinner, and since one person in our party was older and under the weather, we asked if we could be accommodated inside since it was a cold Phoenix night. They did, and the rest was a disaster. The waitress's opening comment in the first 5 minutes (before even serving us water), "You should order your drinks quickly since this table is already reserved at 8 for the next party." Mind you, it was not even 7 pm yet. She practically refused to take the appetizer order unless we had our entrees picked out already saying, "Chef likes everything to be put in at once." Soup Nazi a bit? We told her we are not big eaters and depending on the 2 large/overpriced appetizers we might only do 2 or 3 entrees for the 4 of us. But that was not good enough. So we did end up ordering too much food, which then we had to box up! Now let's talk about the food and prices. The wine list is acceptably short but all the bottles are 50 dollars and over, average price in the 70 dollar range. Bit pricey for a non-steakhouse, casual evening out. Glass of wine 16.00, cocktails 16.00. The famous, over-hyped charred octopus? It is well-made but low on portion size, and they do that spreading-out-tiny-portions-on-large-plate BS. The pork chop was large (meh), the linguine with polpo (24 dollars) acceptable but served like spaghetti and meat sauce in a diner, my flat iron steak had a good crust but was chewy, and I specifically asked the waitress about that. Desserts were well done (panna cotta and pumpkin mousse). My takeaway? If you are a new restaurant, determined to charge NYC/SFO prices, by all means do that, it is your prerogative. But, in exchange have a well-trained wait staff, teach them that food is only part of the experience of dining out, that when people drop good money at your establishment, they expect courteousness, and civility. The hype about one signature dish will only carry you so far. If you have an outside seating area, make it habitable in the cold desert nights. And something that every restaurateur should know about Phoenix: word of mouth will make or break you.
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