We tried this place for the first time last evening (a Friday night). My wife had made a reservation, but once there it was clear we didn't really need one. We chose the tapas area over the actual chef's table for this first visit. Our thoughts were to try the small plates to get a feel for the place before we committed to the actual chef's table. We arrived during happy hour. It was very noisy and detracted from our enjoyment in that it was a struggle to hear or carry on a conversation over the loudness.
The menu was quite interesting, and we spent some time trying to decide what we would order. The server was very knowledgeable and very helpful when it came to discussing the menu. She alerted us to the timing of happy hour which was quite nice of her. They serve a decent cabernet as a choice during this time.
We finally decided on the French fries cooked in duck fat, the butcher's plate, the fois gras and the trio of beef Wellington. The server assured us of the timing, saying that the beef trio took 25 to 30 minutes. We envisioned a plate or two arriving at a time, and a leisurely meal...
Nothing could be further from the truth! Within 5 minutes of placing our order the plates started arriving. In 10 minutes we were very unhappy. The runner bringing the food was either very poorly trained, or completely hated her job. She brought out the plates, almost slamming them on the table. As the small table began to get very crowded, very quickly, she started pushing one plate into another, moving our drinks and separating components from the dishes. My wife commented that the beef was supposed to be twenty five or thirty minutes wait. She barked that it was only a twenty minute wait. When my wife pointed out that it hadn't even been ten minutes, she walked away. So here we sat at a small two top, covered in a hodge-podge of misplaced dishes, some hanging off the edge of the table. We were seriously not happy. So much for leisurely. So much for hot food.
We were able to get the attention of our server who was very quick to try and help. She pulled another two top over and separated the dishes so we could move. She then removed the beef returning it to the kitchen to keep warm in the oven until we were ready. She was surprised to see that it had come out so quickly. Given that it was tepid, we felt our suspicion was confirmed. We had been served a plate that was either ordered by someone else and canceled, or been ordered in error.
Once we were able to have space enough to dine, we began to taste our choices. The French fries were the star of the show. Very nicely cooked and the aioli made a nice condiment. The butcher's plate was mostly disappointing. The elk was ok, and the pickled onions were very good. The Tasso ham was not nice and the remainder of the plate was boring. The fois gras was very nice, albeit infinitesimally small. I did not care for the teeth crackingly sweet maple syrup accompaniment, but my wife did enjoy it. The server brought the beef to the table at our request. It had only been improved by being returned to the oven. The sogginess originally present had eased somewhat by waiting in the oven, and this time it was actually hot. Unfortunately, it wasn't worth the wait. The beef short rib interior was tough, and fatty with a few bits of gristle.
We asked about dessert and were shown a tray of puddings and cakes in small glasses. None looked appetizing, so we passed.
We will perhaps go again, but only during happy hour, and only for a small bite, prior to dining elsewhere for the full meal.
May yet try the chef's table, but not certain after or mediocre experience of last evening.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.