When we walked in, I had an amazing first impression. Quick bartender who upsold on an amazing Negroni (try the superiore), kind hostess who quoted an accurate time, proactive staff that found us in the bar when our table was ready and smiling servers at every corner. Then we sat down. Our waiter had a positive greeting, where he knowledgably explained the specials and additions to the menu. Let me preface my comments by saying that I'm a restaurant general manager and that being with other restaurant people for dinner, some actions were obvious.
From there on, it really didn't go well. He showed disappointment that our 6-top went down to a 5-top, because it meant less tip and/or no auto gratuity (mind you, he still got 20% at the end). Then, it was about 15 minutes before he came back to check back for a drink order, losing the support of two of our five immediately. We decide, lets just order it all now so that we don't wait too much. He then told us about the fresh truffles for $10 that can be added to each entree. Great right? Fresh truffles, thats awesome!! Then my friend went to order a duck dish, the server asked if she wanted to add truffles, "why ofcourse truffles" (pause... she's looking for the price, looking for the price... wait... $10 dollar truffle shavings... nevermind) No thank you. At this point, he shows disappointment again.
I get upselling, but don't get angry when it doesn't work or show that to your guests. He lost another one of us there. Three down, two to go.
We all go around, only ordering entrees except for me, I wanted a salad. He turns to everyone and says as a joke, "Are you guys going to let him be the only one with a first course?". Nice... thanks for that single out... now I'm holding back the whole table or its a disappointment upsell and someone will order something out of pity. I almost just took the salad order back but I didn't want to blame the kitchen for the 'disappointment upsell' again. I wanted to see how their spinach/mushroom salad tasted. I decide, so that the group doesn't feel bad, to just have it with my entree. We then don't see the server for a good... say... 45 minutes. He clears my beer glass and no mention of another beer. I turn to my friend and say, "Its sad when our servers at our restaurants lose the opportunity to sell a guest anything but just not asking..." because I wanted another beer.
To his credit, our friend ordered a rabbit dish with 4 one-inch long bones which he immediately removed and gave him another dish. No fuss, no argument, but barely an apology. Either way, one more of us lost our enthusiasm, only one more to go!! (I'm curious what the kitchen/manager/chef said because thats not something a braised rabbit pasta dish should have, since its impossible to stop from accidentally eating, I mean, its pulled braised rabbit leg mixed with pasta.)
Finally, dessert order comes and goes. Candle in, he noticed it was a friends birthday, and we all say happy birthday. Oh good... the bill came... we, I guess, added ice cream to the dessert and got an extra charge. By we, I mean our server, so that the candle could sit on something. That's when he lost the whole table. The great comment from our friend was that it didn't feel like nickel and diming, it was dollar and dollaring.
So, some servers aren't going to always be there to do this so please don't blame the restaurant (and its staff) for that. Bussers were attentive and kind. Hostess was very positive and checked up on us, suprisingly. Bartender was quick and precise. Great negroni, just like I make it at my bars. Duck was amazing, as Moulard should always be. Squid Ink pasta lacked substance and was dry. Spinach/Mushroom salad was good. Beverages and atmosphere were well done. I saw a nice 'Viao Amarone' being poured which almost makes me want to come back to enjoy with the duck. Almost. read more