1st time diners, Thursday 1Jan26. New Year's day light dining. Very few patrons 10-16 max during our presence. Staffed accordingly.
We (husband&wife)were seated at the table of our choice. Western night view from the 10th floor location. Waiter arrived w in a minute with drink & wine lists & menus. We took a few minutes to look at drink list. Waiter returned, my wife ordered a cocktail, I deferred still looking over the "Craft Cocktail" Options
Her simple cocktail arrived with in 5 minutes. After a brief discussion/ choice for type of Vodka, I ordered a Beefeater martini as the craft cocktail list was favoring whiskey n bourbons not clear liquors.
After about at least 10 minutes the waiter returned to ask us for food orders. I firmly sent him immediately back to the bar for my long overdue Martini. He returned right away with it, his look offering apologies that were not his fault at all. Waiting over 10 minutes in a near M-T "high end" establishment such as this for a simple Martini, is, i must say, very disappointing ! I will credit the bar however for having cocktail onions which i ordered in addition to the typical olive garnish-martini-fruit. 3 of each on a nice long toothpick.
We ordered simple foods to see how the food quality compared to the expectations of this establishment.
1 order of sea salted warm Focaccia bread ( comes w 2 types of very nice whipped butters) 2 french onion soups, 1 chopped Caesar w anchovies $ grilled chicken added.
The Focaccia was out standing ( we took some back to our room fir snacking)
the French onion was, i think (opinion) not up to the level in preparation nor presentation of what the restaurant is trying to achieve. Could have been hotter, my guess the fancy white ceramic bowl (the typical brown n off white crock style bowl ) was heated, hot soup n layers of bread n seasoned croutons added, the two slices of what appeared/tasted like good Q provolone were laid on top then torch heated/ melted to serve. Somewhat simulating a typical baked/ broiled presentation. This was not the typical "wait to cool enough eat" version. That is not a bad thing. It may be actually better fir our new instant gratification no wait society. I'm an old guy set in ways remember ing the PAA (closed and still standing next door) and the Park Schenley restaurant of the good old days!
The French Onion Broth was spot on, and not overly salted, just right, could be some roasted beef bone and marrow originations in that preparation well done. Long finish from perfect onion blend & stock.
Now the chopped caesar was menue described as including cherry tomatoes. Ok dress it up a bit, however the ones used (a generous 10 i'd say) were very acidic not the sweet mouth bombs from other sources. After 5, I did have anymore. The Fish, The whole flat anchovies were leaving thin soft bones in my teeth
Suspect a smaller variety, would have typically had thinner better "melt in your mouth bones" . Only ate 3 of them and i love em.
The dressing was good but the ratio of dressing to perfectly chopped chrisp firm lettuce was fir me, light. I should have asked for some extra dressing on the side. My omission. Better less dressing than ever too much. My pallet was probably searching for more dressing to cut thru the tomato acid.
I probably should have had a glass of red or white wine instead of the second martini to perform pallet resets!my fault
I did look at the wine by the glass and bottle list
But i would have had to study the offerings in the mid to low priced range to know quality for value the taste would be. Not enough time fir that. There were no year of harvest listed either.
Sorry I'm spoiled with my own cellar at home selections !
All that said, maybe it was just New Years Day staff and management expectations or more probably my 65 years of dining out in lots of fine old venues and preparing my own from scratch meals (some, taking 2-3 days to prep&prepare) setting a high bar for cuisine. Born in 52.
I will return to further explore the experience as one should never judge an establishment in one sitting.
I withhold any comment on our waiter who with a great positive attitude & demeanor, as managements need to train in table service & educate on liquor & wine inventory every employee serving the customer in an establishment assigning the use of stars in the venue's own description of levels of service. read more