There's a lot to love about Shaver Hall, I want to be as open minded as possible for this space…read more Aesthetically, this place hit a home run - beautiful inside, intelligent lighting, and overall feels inviting when you are inside. First impression is solid. The choices for food tenants are also great. Diners have many options, variety of diverse cuisines. The seating options are varied and ideal: high tops, lots of large tables, and plenty of smaller square tables, so whether you are with yourself or with 10 others, there are plenty of places to park your people.
Now, there are some major issues that cause this place to not earn top marks. Let's start with the sound system:
Shaver Hall is LOUD inside whenever there is entertainment on the stage or a special sporting event being broadcast. Now don't get me wrong - I love that Shaver has added in live music, band karaoke, and dedicated broadcasting of the US Open/NFL kickoff, but whoever is in charge of the sound system needs to tone it down considerably - the level of volume makes it nearly impossible to hear what one's fellow guests are talking about at the same table - it has often felt like a concert venue in there.
Now let's discuss the bar/beverage offerings:
The Layaway bar in the center of the room looks superb with its art deco-inspired architecture. But the staffing of this bar was done in haste, and there is no systematic procedural fluency displayed by the bar staff, which indicates that Shaver Hall spent no time and effort hiring experienced bartenders and bar managers, nor did they train them to be operational behind the bar. Case and point:
On my first visit, I ordered a bottled beer. The bartender did not have a bottle opener in their pocket - they asked a second bartender who also did not have one, and there was no bottle opener at either bartender's workstation. After two minutes of holding a beer and not having a way to open it, I just asked for the bottle and opened it myself. A bottle opener should be in every bartender's pocket or at least at their workstation within an arm's reach. The 12oz beer cost $10, and it was NOT a double IPA - too expensive, even for midtown Manhattan.
On my second visit, there were four team members behind the bar when I walked up, and the square-shaped bar had maybe 8-10 guests sitting at it, so at best it was 25% full. None of the team members who were walking circles (or I guess squares) around the bar looked up to acknowledge a new guest - it seemed like they were not playing zone defense and staying to their side of the quadrilateral in order to handle the needs of new guests right away. Finally, after being seen by someone, I ordered a glass of wine. The bartender did not have a wine key to open a bottle of wine, nor was there a wine key at their work station. Once again, a search ensued, this time for a way to open the bottle of wine. Again, this is a tool that should be in the pocket of every bartender at every bar, or at least in front of them at all times with their shakers and strainers. The process took way too long and was indiciative of leadership not preparing their staff for service and team members not preparing themselves to do their job properly.
On my third visit, I discovered there is an attribute of Shaver Hall which, upon first glance, looks fun and unique - they have a serve-yourself Wine Wall where a guest can grab a tap card from the Bodega register, choose whatever wine or cocktail is on tap (about 16 to choose from), tap the card, fill their glass, and pay at the Bodega register based on how much they have filled it (prices are listed per ounce). Again - sounds like fun, right?
Well, has anyone reading this ever struggled with a gas pump that just would not cooperate in order to get to a nice round sale number? You squeeze ever so slightly to get a couple of pennies more, but you go over by fifty-to-sixty cents because the mechanism is so tight? Multiply that experience times ten and you have the frustration that is the Shaver Hall Wine Wall. I tried to pour TWO different wines at $2.75 per ounce for TWO five-ounce pours - should have been $27.50 total. BUT, then they don't tell you there is a fee tacked on (may have actually been sales tax but still it was not advertised as "$2.75/oz + tax"), and there is a prompt to tip the bodega staff for doing nothing. Furthermore, my attempt at $27.50 in wine ended up being $39.00 because the Wine Wall would not pour tiny amounts, and each wine ended up well over 6+ ounces despite my attempt to not go over 5 ounces each. I confronted the Bodega staff about this, they just shrugged their shoulders as if they knew they were getting away with a racket.
Bottom line: This place has areas of improvement that can make it a 4-5 star experience, I hope they figure out how to properly offer beverages and regulate the decibel levels.