Spent the first few minutes quarreling with the wine-steward about stuffing a magnum of wine into a decanter fit for just a single bottle. "Oh it will fit, you'd be surprised what it will take" chimes the sommelier - Then the wine doesn't fit and a second decanter is needed. Bush-league amateur hour in plain view of 10 guests - and then ambivalence and lack of service after proven wrong by his guest.
Located in the Hotel Georgia, how can this signature restaurant be so heartbreakingly terrible? Easy. First do something great: Take a lease in the number one hotel in the city. Next, decorate it with a great panache/style, very similar to the Connaught hotel's bar or Fortnum & Mason in London. Then, to put the poison in the well - hire a group of staff that takes its clients for granted and serves food (on the Saturday we attended) which is so painfully average that it tastes worse than you thought against the backdrop of such great decor and style. It was like going from freezing cold, to boiling hot.
I could not believe how bad each dish was, from our under-portioned appetizers (and mains) to fatty, sloppily presented dishes. I have 15% body fat, was positively starving for a bigger portion and was sad to see smears of coulis made to splatter by hasty handling. Steaks which were overcooked and pastries which were better at a main-street pasty shop. When my friend (the multimillionaire hotel guest paying the bill tonight) asked for another of the macroons that he enjoyed, he was informed that he would have to place another order of desert - "THEY (presumably the kitchen) were very rigid in their philosophy of partitioning". Apparently the customer is ‘wrong’ here. There was no love.. it was a ‘factory’ moment.
I like this hotel so much and liked the decor of the restaurant so much that writing this review about the underwhelming staff and average food, genuinely made me sad. :( That said, I'm glad for sites like tripadvisor so that I can forewarn others of the potential misery which lays ahead.
Suggestions to management:
A) Change some of your staff staff.. If they can't step it up without taking constructive comments better they need to go - like now.
B) Serve bigger portions .. it's easy.. just charge more.. I came halfway around the planet to eat here and am not going to complain about paying 20 canadian dollars more for my meal - but I am going to complain about your stingy portions which make me wish I never came through the door.
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