There's no question that when you work for someone what you do is representative of that company. This is no less true than the Roosevelt Room.
We went to dinner after coming from staying at the Lodge at Cresent Lake. While the accommodations were mediocre at best, and the food, while edible could have used a few fine adjustments to be worth what they charge, the dinner at the Roosevelt Room was a mockery to the Lodge at Lake Quinault.
We arrived for our reservation, assuming food out in the middle of nowhere was pretty sparse. We were promptly seated, handed our menus within 5 minutes of arrival. Looking through the menu, we made our choices-mushroom hummus, King Salmon, and Pot Roast. We sat for 35 minutes, looking at a dining room that at best was 3/4 full. Our first dish was the hummus , which was kinda good, until my dining partner pointed to a whole clove of garlic. Not roasted, minced, or finely chopped or blended, a whole clove (see photo). We put it on our bread plate, in plain view. Humorous, we thought. Another 15 minutes, the waitress brought out bread, three breadsticks (which we'll come back to). We split one, not wanting to fill up on bread. Another 20-25 minutes, and dinner finally came. The salmon looked good, according to my partner seasoned well, not overcooked. The pot roast? I wish I could say the same-one piece of beef, the size of two soup spoons (see photo). SALTY! Way over salted, the beef, the gravy, veggies, mashed potatoes. And the slice of meat was cut with the grain instead of against, leaving the cut more like wet jerky than a properly served beef. Did I mention the dish was too salty? How long did we wait to get this? I quietly ate my sliver of pot roast, not wanting to make a fuss, eat my meat pay my bill. We were going to share or meals, but didn't want to have both our meals spoiled. The waitress came to check on dinner, she saw everything left, was told it was too salty. She apologized, saying they only had one chef prepping everything. A couple of minutes later I overheard another couple across the room complaining about the saltiness of their meal. When the same waitress went to check on them, they complained about their pot roast. The waitress offered another meal. Hey, what about me? Don't I get another choice of something else?
We finished our meal, and the waitress described the dessert options. By this time I was ready to leave. $39 for dry, over salted pot roast too salty to finish and I trust ordering dessert at $10+ a pop? I don't think so. What assurance this chef is going to do dessert ok? They couldn't even get the hummus right and all you gotta do is blend everything!
When the waitress returned with the bill, she said we weren't going to be charged for the pot roast. If what she said is true, she was having to take the fall of the chef, Roosevelt Room lost over $100 in revenue (three over-salted meals), the reputation of the restaurant took a hit all because of the chef. Could we blame the Lodge? Maybe but you're just spreading the blame beyond the chef. We could go somewhere else, but where? Eat a big lunch so you can avoid dinner, which was already pricey. Poor value ($38 for two spoonfuls of meat?), poor quality, maybe they think they got you cuz there isn't anywhere else to eat? Shouldn't matter. read more