We have lived here a year and had yet to try KoG. The interior is beautifully done, upscale and clearly a major investment, which is probably due to the fact that a major corporation is the backer. One detail that is a little off is the lack of space for diners waiting. We arrived on time for our reservation and still had to wait. There are only two small benches right at the host podium. When things are backed up, this is not sufficient.
The hostess for the evening was friendly enough, but seemed to be somewhat confused. Also, the restaurant may want to consider establishing a better dress code for front of house duty.
We started with cocktails at the bar, which took longer to obtain than necessary due to the disappearance of the sole bartender for a period of time. When she returned, she did prepare quite competent drinks.
The menu offerings were limited in choice but there is something here for everyone as long as one appreciates modern cuisine and does not come in expecting the typical Mobilian southern fried anything.
It was odd that we had to share a single dinner menu, as we were given one dinner menu and one brunch menu (at 9 pm on Saturday night). The waiter did not explain the menu offerings nor happen to mention that there were specials. We only found that out when the table next to us were waited on. Chalk that up to staff in training. There will be lapses. The price point makes up for that to some extent.
A starter of bread with dipping oil was provided. Their oil mixture is outstanding. Very fresh and herbal in taste and aroma. Made me wish I could eat more than a morsel of bread.
Goat cheese and arugula salad was delightful as a starter. My entree was the flank steak. As others have said, it is very good but has some flaws that prevent it from getting all five points. The sauce has a tendency to overpower the steak.
My partner was very pleased with the scallops, and was over the moon with the creme brulee for dessert.
The wine order was kind of strange in that a separate server appeared and performed the opening and tasting, then the first pour. But he took the bottle away to where I don't know. The waiter noticed it was missing and had to ask the (wine steward?) to bring it back, which he did and then apologized for taking it away. Again, chalk it up to staff in training.
Considering that this is a training restaurant, I'd say they do quite well. We will definitely go back.
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