I was part of a very large group that dined at Michaelangelo's Saturday October 28th, 2023. The person who made our reservation did so nearly two months in advance as it was Family Weekend at Fordham University and we knew from past experience how crowded restaurants are that weekend. The restaurant contacted her early in the week to request that we go with a "Family style" menu that would provide us with two appetizers, one salad, two pastas and two entrees served family style. The restaurant was concerned that due to the size of large reservations that night the kitchen would be better able to handle the evening if we went this route. We agreed and made selections from the limited selections offered. It was frustrating to be told that we were subject to this limited prix fix meal days ahead of our reservation, but we thought it would make the evening go smoothly. They priced this dinner at $45/person.
Our reservation was for 5 pm and our entire party was at the restaurant for that time. We were promptly seated. The service was slow to start, but quickly became painfully slow. Drinks took at least 20 minutes , bread for the table 10 minutes later, and the appetizer of calamari and a tomato/mozzarella dish came out 20 minutes after that. And then we waited until 6:20 when I finally asked the woman who appeared to be the dining room manager where our food was. Her response was argumentative to say the very least. When I pointed out that another group directly next to us (who were seated at the exact same time) was already on their entree (three courses ahead of us) she said they are a much smaller group. I asked how many and she said 17...we were 21? Not one apology, but an annoyed response of "your food is coming". And then within 10 minutes the food did come out, one course right after another: caesar salad, pasta with bolognese and pasta with broccoli and spinach, chicken parmigiana and chicken francese. Not only was the food of a very basic quality, it was all food that was clearly very easy to prepare in advance. The chicken was barely warm, which was a clear indication that it was definitely made ahead and didn't even make its way to the oven long enough to be served hot.It was not flavorful and relatively dry. They did serve steamed vegetables and potatoes with the chicken dishes that were nicely cooked and they were actually hot. What really prompted me to write this review was the fact that each place setting was a salad plate and that plate served for your bread, AND appetizer, AND salad, AND pasta, AND entree! I asked one of the waiters if we could have clean plates right before the pasta came out and I watched as a server carried plates over only to be stopped by the DR manager who clearly instructed him to not replace our plates. I think if we had had a dessert as part of this menu we would have eaten it off of those same plates!
The DR manager did come over to me when the chicken came out to ask "How was the food? Wasn't it worth waiting for?" I looked at her and gave a very quiet "not really. It was very OK, and in fact the chicken wasn't even hot."
Full disclaimer: I am Italian American. I am not a fan of the generic "Italian food" that make its way onto the menu of most Italian food establishments. That being said, If you are going to make Chicken Parmigiana, please don't fry an unseasoned, unbreaded cutlet slathered in tasteless marinara sauce and top it with mozzarella and ask me if that is food that is worth waiting for. All of the food we were served that night was of that same quality. I know restaurants are having a hard time: food costs, staff shortages, etc. What I would like the food industry to know is that those excuses don't make it ok to serve sub par food with slow service. Figure out some other way to serve customers a nice meal: smaller portions, fewer diners, a prix fix that works. There are restaurants who are getting it right. But if it happens that a restaurant gets caught off guard and a group of 21 diners is legitimately unsatisfied, at the very least apologize and ask for patience. You know what makes poor quality food and slow service worse, an argumentative manager. read more