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2011-07-11
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Conclusion: If it wasn't for the food, I would have walked out of the restaurant half way through the service.3 reasons for walking out :1) Slow service: took them 40 mins to serve the appetizer - a foie gras dish that required min. amount of cooking2) Charges $10 for each extra piece of bread - are you so tight financially that you need that $10 to cover your cost or you just want to annoy your customers?3) Understaffed - restaurant was only 1/3 full (about 20 customers), but with 4 chefs and 4
3 reasons for walking out :
1) Slow service: took them 40 mins to serve the appetizer - a foie gras dish that required min. amount of cooking
2) Charges $10 for each extra piece of bread - are you so tight financially that you need that $10 to cover your cost or you just want to annoy your customers?
3) Understaffed - restaurant was only 1/3 full (about 20 customers), but with 4 chefs and 4 waiters, do you think you can handle a full house dinner service? 3 reasons for staying :
1) Bread - I love hard crusted bread and $10/piece bread hit the spot, the bread that came with the foie gras was complimentary to the dish
2) Appetizer - An interesting combo of prawn on toast + roast pork belly (a tad salty) which was perfectly cooked
3) Pasta - the rabbit was tender and the sauce has a freshness to it to make it a summer dish
------------------------------Finally, I would love to see this restaurant still be in operation 1 year from now. The quality of the food can certainly bring it there; but the service will annoyed even your most loyal customers.
If management wants to find out how other people run their restaurants successfully, I suggest you look no further than Mr. Bourdain's Kitchen Confidential
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