Our visit to this restaurant was one of the reasons which crystallized our decision to check out of the hotel. We started our six days vacation on the Eve of the New Year Eve. The only reason that we did not check out of the hotel the day after was that the management could not guarantee us that we will not be charge for the room for the entire vacation. It was about 7:45 on New Year Eve when we had decided to call the Gazett in order to find out if we could have dinner at the restaurant or we had to look for another place. The first, second, and third phone call which was made through the direct line of the restaurant were ended unanswered. The forth, fifth, sixth and sevenths calls were made through the hotel operator who directed our calls into a Black Hole. On my eighth call I insisted that the operated will wait on the line until I will communicate with any one from the restaurant. She was kind enough to personally call the Restaurant's manager and waited on the line until the three way call took place. I was told that if we could wait until 9:15 (by that time it was 8:45) we could have a table. We were thrilled.
We went down to the restaurant as agreed at 9:15 and were greeted and seated at the table. Since I did not feel like having any of the wines on their wine list (there was neither Merlot nor Chianti on their wine list) the waitress suggested a Spitzer (White wine and soda water). Perfect. Instead I got a very sweet and syrupy liquid. We ordered a Cesar Salad @$18 which was very good unlike the price. For the main dish we ordered Stake, Clams and Shrimps and Salmon dishes @about 30/dish. The Stake came medium rare to perfection, the salmon came with perfect flaky texture and the seafood was just as perfect in taste EXEPT THE FOOD WAS COLD, at which point the chef might as well be a line cook and not an Executive chef of a high end restaurant. My partner and my teen were too hungry (It was 10:30 by now) and eat the food in spite……..I tried but I was unable to consume the cold Clams and the cold and mushy Risotto. We did complement the chef on the taste and texture of the food as well as critized the fact that the food was cold which is unacceptable in any restaurant not to mention in a fine dining. WHAT We GOT WAS “OH I AM SORRY” and would you like coffee or dessert ?. As if nothing was said.
Even though we knew that their desserts were very good and we were in desperate need for coffees as Professionals people working in the Hospitality industry we felt that we could not stay at a place where the workers do not have pride in what they do. We paid our bill left 25% tip and left. Fine dining and cold food do not go hand in hand.
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