When there was no effort expended on the restaurant’s part to provide a decent meal, it leaves me no choice but to rate it low as we recently experienced at the Murray Circle Restaurant.
When we saw the picturesque location of this property at Fort Baker, we were excited to learn of the Thanksgiving Buffet. The menu items sounded enticing, and the Executive Chef’s credentials, working at such notable restaurants as Bouchon and Auberge du Soleil, we were convinced that this was going to be a memorable dining experience. So we reserved a table for our family of eight for the Thanksgiving Buffet.
Arriving at the restaurant, we were welcomed and shown to our table in the Callippe Dining Room (Building 623). The first thing we all noticed was the chairs and its poor construction. They wobbled dangerously as we took our seats. We exchanged a laugh and a joke with other patrons, who also noticed a similar issue with their chairs, that when the chairs broke apart beneath us, it was time for us to stop eating. But little did we realize then that over eating was not going to be an issue here.
The buffet was set up at three stations: Cold/Hot/Dessert. The cold station offered, Beet Salad, Radicchio Salad, Bean Salad, Small Oysters on Half Shell, and Medium Size Prawns. We took a small sample from each salads, and oysters and prawns. All three salads were quite bland with not one flavor that stood out from any of them. The oysters and prawns at least tasted fresh and was palatable.
The hot station offered, Turkey, Cranberry Sauce, Mashed Potatoes, Gravy, Stuffing, Vegetables (Brussels Sprouts/Carrots), Two Pasta Dishes, Mashed Sweet Potatoes, and Lamb. The disappointment here was that all these dishes were utterly bland while the vegetables were overcooked to limpness and discoloration. These dishes tasted and looked like those you might find at a dinner buffet at the Assisted Senior Housing Facility or at the casino buffet tables.
The dessert station was also a let down with more unappetizing tidbits. Priced at $90 per person, this was probably the saddest and most unsatisfying meal I’ve ever had anywhere. There was no effort here and that’s what I find most unacceptable. I have had the pleasure of dining at Bouchon’s and Auberge du Soleil, and I cannot fathom any chef who had worked at these remarkable restaurants could have had a hand in overseeing such unappetizing and poorly prepared array of dishes.
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