OK - I've had this on my mind for 5 hours now but it's such a FWP I feel silly posting it ... story/overshare inside
Posted by
JenBro
Oct 15 '13, 23:14
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So all Summer long I kept hearing about this new restaurant - but only got to finally check it out for dinner with a friend - and I'm just torn over whether I should send them a note of constructive criticism.
I anticipated a certain dining level that wasn't there - but so easily could be ... but it could just come off as petulant & snobby for my problem with the place. (their website listed Chef & Owner credentials that made me expect more)
The waitress was the weak link. It's like the front of the house doesn't live up to the food quality & dining location/design. She didn't care to know the food to "sell" it - and the timing of bringing 2nd course was really far off - and risotto isn't really a second course you want to eat cold or send back to keep warm until you're ready for it ... which I did ... and the frise' on top of it totally wilted under the heat lamp and the risotto got a bit pasty. They lost an extra glass of wine for my friend by not asking earlier in our meal if she wanted a second glass & dropped off a bread basket without saying it was a mix of cornbread with ______ (cheese - jalepenos?) and I think it may have been their own baguette french bread made in their own wood fired oven? Whe I asked about soups - the answer was "tomato and chicken/saisage gumbo" - I asked if the Gumbo was traditional with okra - she clearly had no idea ... looked at me like I was being a pain and said it had a cream base ... and she had a problem that we weren't immediately sure what we wanted to drink because we didn't know what food we wanted yet. Missed an opportunity to suggest a bottle of wine or upsell any of their special tap beers ...
My friend nailed it by saying "Jenny think you're eating at The Pub ... not a better upscale dining place" - and once I reset my expectations - I saw it for what it was - but I'm sad it's not what it COULD be with just a miniscule amount of staff training. Having staff chefs take the menu & any daily soups or specials tasted and explained ... having orders expedited properly so that you're food arrives when you are ready for it ... and having that attention to upsell extra beverages & bring a dessert menu to tempt me before you ask if I "saved room" for it ... my 22$ tab could have easily been 30-35$ - and my opinion of the "service" would have matched the food & atmosphere instead of feeling like I'd be in no big rush to drive the 40 minutes round trip to dine there again.
ok - so slice & dice me for being a whiney snob diner - I get that my expectations may have been the problem. I just keep thinking - if it were my restaurant ... would I want to hear this after being the "new darling" of the local dining scene and having my criticisms be written off as just a bitchey diner who doesn't get "Up North" relaxed dining.
so yeah - why do I care - what is it that it just bugs me? I have no idea.
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