That chef is a cutie. Spreading that dimpled smile all over the place, wishing everyone well, and full of genuine caring for his customers. The food was architected beautifully. Devilled eggs were both usual and extraordinary. Mustardy and rich with dill and caviar flavor complements. The salad was fantastic, with bold oniony flavor and some grated cheese/pressed egg on top that was cool looking as well as delicious. The "chicken fried" venison (it's what it was) was delicious, but the veal was a bit grisly in parts. My friend ordered the cochon which was switched out with a pork shoulder at the last minute, and she wasn't happy about it. The waiter was either new or extremely nervous. He was very polite.. if not a bit obsequious, but didn't have his energy grounded or "in the kitchen" as some say. He was over dressed for the part too. I don't want to get personal, but they should rethink his role. He had other waitstaff take care of the delivering, etc., while I think he was supposed to be frontman or something, and well... a bit of a disconnect. His heart was in the right place, and he tried to make polite conversation, but he was nervy and it affected everything. My friend really wanted to complain about the meal switch (she wanted cornbread!) and didn't feel comfortable talking to him. That should tell you something. Suggestion: dress down a bit, have a glass of wine, act like it's your living room and not do-or-die at the Ritz Carlton.
Overall though, it was a great experience. The place is beautiful. I wanted to buy up the real estate on the block with this restaurant as an anchor and rehab downtown Monroe. I will make a special stop anytime I'm in the area to try the rest of this fantastic menu and to enjoy their hospitality.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.