First of all, lovely atmosphere, and top-notch service. No questions about that.
Excellent wine list, with lots of options in a variety of price points.
Bread: Baguette--industrial, chemical-tasting. Why not serve locally-baked bread that does not have preservatives in it that foul the flavor? Flatbread-type crisps were ok--nothing to write home about.
First course: beef carpaccio--excellent. Tuna tartare--way too much going on with that plate. Couldn't even taste the tuna, so I can't tell you whether it was good or not.
Second course: house salads--fresh. Decent quality.
Main Courses: Walleye--fish prepared ok, but accompaniments were too sweet. Steak frites: steak was COLD, and sliced into bits, which contributed (in my opinion) to the temperature issues. I'm a big boy, I can cut my own meat. Bistro fries--unmemorable, other than not particularly hot. Sauce--supposed to be made in house, but tasted like barbecue sauce out of a bottle. Ick. One taste, and I was done with that. Arugula was ok--lightly dressed in oil. Can't go wrong with that.
We skipped dessert. Nothing they could offer would be as good as anything I could make at home.
I must make two points: first (again), the service was very good, although the waiter was bluffing his way through describing the fish special for the evening, and did not know anything about the wine list. He should have immediately just ushered someone else over to the table to discuss the wines, instead of trying to fake his way through. Secondly, the manager was honorable, and took the cold steak off of the bill (as he should have). I did not finish that plate, and barely touched the fries or sauce. The manager was very gracious, and apologetic, as was the waiter. Very courteous, respectful, and considerate.
I don't know how I feel about Lindey's any more. When I order a rare steak, I expect it to come to the table HOT on the outside, cold in the center, and not sliced to bits. Let's not complicate things, shall we? Why not serve good basic food and instead of trying to add a lot of layers of flavor that don't work, simply prepare it well? There is nothing better than a bistro steak prepared properly by a chef who knows how to cook it, and wait staff who get it to the table quickly enough so that it is the appropriate temperature for the consumer. One meal at the most banal cafe in Paris will tell you that indeed the possibility exists. It's all in the execution. Not a lot needs to be ADDED to the plate. Just simply prepare the food well, and get it to the table HOT, please. Also, don't serve barbecue sauce with a bistro steak. Do a good echalote, and your customers will fall in love--shallots, butter, wine...and SKILL! Oh, my goodness! If Lindey's served THAT, I would be back every week! Add some fries in duck fat, and your customers will befriend you for life!
Lindey's, I might give you another chance...but it's not too likely. read more