Four of us had dinner at Chez Moi last week. It's a great little place with a bar at the front and tables at the back. We'd booked a table and ended up having to call to request they hold our table as the traffic was terrible.
Warm reception when we entered, we were greeted by the hostess and a fellow who looked to be the manager. We were seated and our server Ashley came by to tell us the specials and take our cocktail order. I had a Basilic which had to be one of the best cocktails that I've ever had. It was gin based maybe? It had the freshness of basil (and was garnished with a leaf of basil) with a bit of sweetness but not at all fruity. An absolutely perfect summer drink. My friend prefers tequila, and on Ashley's suggestion she had a drink made with smoky mezcal? It was good and tasted like a truly well put together drink, but mine was more delicious. Top marks for the bar. Our husbands shared a bottle of wine which was around the $40 mark but I can't remember the name. They both have good wine palates and they said the wine was perfectly serviceable which is a funny way to describe it.
We shared a dozen oysters and a tuna tartare to start. On Ashley's suggestion we had three types of oysters and they were all very fresh, firm and plump. The oysters were served on crushed ice with cocktail sauce and a shallot vinegar sauce. I loved the shallot vinegar but my table mates all decided to mix the two. That's too much flavor for me.
For dinner three out of four of us ordered Steak au Poivre, served with fries and a small green salad. My friend ordered the roast duck breast after first talking to Ashely to let her know that she wanted to make sure that she could have the duck cooked through - as in no pink. She would only order if it could be prepared in this way, otherwise she'd order something else. She was assured that the duck could be prepared "well". She even commented that she loves duck, but never orders it because it's never cooked to her liking, as the chefs always insist on preparing it THEIR way, not to the guests request. You can guess what happened, of course. The duck was brought, it was very pink and the texture was indicative of medium rare at the best. She called over the server and requested that the duck be taken back to be cooked more, as she'd specified that she wanted it cooked well. It was taken away, brought back five minutes later with very little change. We've all watched enough shows to assume what conversation went on in the kitchen. The chef has every right to prepare the dish as he sees fit, but does not have the right to accept an order outside of the norm, and then not prepare it as requested. Simply say no - the duck is prepared like this, order something else that can be cooked more to your liking. If it had been me I'd ask for it to be taken back again and a new plate prepared but my friend is far nicer, and decided she'd eat the outside pieces and leave the more rarer parts on her plate. Ashely came by to check on all of our meals, and my friend said that despite returning her plate it was still not great, but she was goiing to keep it. To me that would be the opening for the server to either offer to correct things or else call the manager to let them know that despite the food being returned it was still not to the guests satisfaction. She ate two small pieces, one from each end of the breast. The same server/food runner saw the majority of duck on her plate and nobody said anything.
Our steaks were perfectly cooked, amazing french fries and a delicious vinegarette on the salads. I'd definitely go back again, but I am a bit disappointed that the wonderful service didn't extend to ensuring that my friends meal was properly executed, and that the manager didn't at least come and offer an explanation or a comment of some kind. We were there early and it did fill up very quickly, and so this is the only small critique on an otherwise very good meal and evening. read more