I have been called tough, ruthless, and probably some more colorful terms. At the same time, most would agree I am fair.
I was able to try the Lobster Bisque and the Pork Gyoza in their entirety. I was also able to try the Steak Frites, but sent this one back--a rarity for me.
I absolutely, 100% give them credit for offering to make things right by remaking, changing, or asking management what we could do if I decided to keep it. Thus, I won't ding them too much, but it did dampen the experience.
The Lobster Bisque is a tough one to critique. On one hand, the texture was rich and creamy, and the use of cream and oils on top was tasteful, adding lovely whispers of additional flavor layers. On the other hand, I felt the flavors were muffled. I would say it falls somewhere between "okay" and "good." I'm not sure if it needed more salt, fat, lobster, or even sugar, but I found myself preferring the stuff in the refrigerator section at Trader Joe's. Especially at $18.95, this needs improvement.
The Pork Gyoza had the makings of something good. It was pan-fried the perfect amount to give just the right crispness without greasiness. The filling was tasty with just the right amount of sweetness and spice (read: spices, not heat). This dish's undoing, however, was their heavy-handed use of soy sauce. In moderation, it adds delectable salty and umami notes, but the heavy-handed use in this dish overpowered everything.
Then... the fated Steak Frites. First, both the steak and the fries were barely lukewarm. I understand a steak needs to rest a little after cooking, but this one looked like it was left to rest and forgotten about for 10-15 minutes. Ditto for the fries; these were past their prime, limp, and barely warm. Where seasoning comes in, other than a overly heavy use of rosemary, the steak needed more S&P. Fries? You guessed it: under-seasoned. The final nail in the coffin: I requested the steak medium-rare, and it was cooked very inconsistently. Some parts were cooked to a medium-well, others were rare. I hate to say it, but I've had better steaks at Texas Roadhouse (not hating, they are just more 'entry-level,' shall we say).
I do like the vibe at Gretel. Upstairs, the bar area is open and modern, with high ceilings, tasteful black and brown wood notes, good use of art and color, and a MASSIVE wall of liquor! Downstairs, the area is cozy and quirky in the best way. Being seated downstairs, the music was initially too loud, but became more reasonable as more people entered the space. While I appreciate that they likely have one volume switch for both floors (and the upstairs was decidedly busier), additional volume controls would make it less intrusive.
I'd also like to give props to the server. She was all-around amazing! She was friendly, kind, and attentive. Something that happened which wasn't her fault was timing. I'd ordered the lobster bisque as something that should have come out quickly while the steak was being prepared (quoted at ~20 minutes). Yet, the soup was delayed so much that the steak hit the table before the last spoon of soup hit my mouth. Not the server's fault, and credit to her for checking in with the kitchen to make sure it wasn't forgotten about.
I made the hour-long trek to Gretel because another restaurant under the same umbrella, Little Bad Wolf, is one of my favorites. Especially in light of this, I left Gretel with a profound disappointment. On one hand, I know sometimes a kitchen can have an off-day, and I want to give them another shot. On the other, when an experience leaves such a void in one's heart, it's difficult to justify another long Uber ride that leaves one nearly car-sick because of how lovely Chicago roads are. read more