This is long overdue. My 2nd time in to Axia, AND MY LAST. This is not so much a negative review, as it is a very critical one. Hopefully, the owner/head chef/ general manager find it, and actually absorb what is being said.
To me, being from the culinary world, this is one more restaurant that is in the stages of "legacy"; living off a former reputation, and becoming increasingly lazier by the month and year.
1st - I came in months ago, with my girlfriend, and ordered the salmon (Solomos Calamata). The waiter even asked me how I wanted my fish cooked?? (Bad training or ignorance?) Sorry folks, there is only one way to cook fish -- til it is flaky, but still moist. That's IT!!! The outside was nice, but the inside RAW. Instead of being a complainy jerk in front of my gal, I opted to eat the outside politely, and then slam the middle in the microwave for 30 seconds, once back home. It's a crusted fish man, not rocket science.
Now to our recent trip there.
2a - The "Pita" bread, given upon seating: This was rock hard, AND 50% burned, AND given with about 1 tbsp of olive oil (which ran out long before the bread, leaving nothing to absorb any punishment). 2 lonely lemon slices sat there, as well. Maybe sour is the perfect counter-taste for burned? (/s) I would have been content with nothing, as an option. Ate it because I was starving to death, and again, trapped with a be-polite situation.
2b - Ordering something, only to find out 5 minutes later, no more are around. 2 Moussakas were ordered, then a waiter came back, and (politely) stated only 1 was left. I can guess these are made by day prep cooks, and hang in the fridge, or a staging, until something is ordered to fire. So again, as we strive in the culinary world not to disappoint customers... it would have taken a true culinary artist 10 minutes to create another. Deduced from the overall menu, I could tell you that everything in that dish is in quick arm's-length reach to make one more. It's not that exotic.
2c - My Pastichio Rhodos ----- Comme ci, comme ca... sigh. It was ok, but there is nothing extraordinary about the dishes here. My dish was reasonably tasty, but still uninspired. When you cook for people, you cook to impress!!!
Random thoughts, and conclusion:
-- There was an elderly gentleman meandering outside. By his demeanor, and loose looks, I am guessing he was the Owner or GM. Sir please, quit meandering. Your ambience is fine. Your quality & opulence of food, is where your criticisms need to be. Get in the kitchen, point finger, taste-test, kick ass.
-- The ambience again, nice, and I suspect, like any legacy restaurant, is being used to distract from declining food quality. Alcohol, nice decor, and a cool painted-concrete dining area outside w/ nice lights, are enjoyable, and great diversions from lack of cooking skill.
-- The most impressive flavor of the night, that I pulled by accident, was the dill in the yogurty french fry dip. Grrrrr. I don't even have words for the lifeless french fries. Don't try to tell me they're some "Greek specialty".
-- The waiter(s) really didn't make any effort to refill waters, or even lightly stalk our table (like good waitstaff should) and 2 people at our table ended up bumming water from the others.
The food here, honestly, is maybe 2-3 steps higher than what Gordon Ramsay would refer to as "Drunk-people food"; when people are inebriated, and don't care what they're shoveling in, as long as there is salt & grease. Sorry, but this is the world of culinary, and you don't have be a douchebag food critic for a big newspaper, to guffaw or extort your way through a review. WE ARE ARTISTS, AND WE TAKE PRIDE IN OUR CRAFT. Ramsay only says, what many many others think. We are out there.
The prices here should be 66% of what they are. This is the level of cooking, and "effort" as I see it. A dish that is $48, should be $32. Something that is $22, should be $14, etc...
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So there you have it folks:
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(A) The food is neither extraordinary, nor condemnable, but it's just sad that one cannot get really REALLY GOOD food, without spending less than Michelin Star prices.
(B) The ambience is great.
Overall review? Left for your discretion. Some people like ambience, and some people could gladly enjoy the biggest hole-in-the-wall, if the food is killer.
I myself am not coming back. read more