The crisp skin also had amazing flavor and texture, while the meat just melted in your mouth. The duck was incredibly savory and fall off the bone. Me and my partner ordered the Duck Confit and the Scallops as our entrees. If it matches the recipe you can supposedly find online, it uses a lot of butter. You can definitely taste the buttery goodness. I started with the biscuit, and that thing is so good. I never felt like I had to flag anyone down as they were incredibly attentive. I'll start by saying the service and atmosphere were amazing. I highly recommend getting a reservation because this place is popular. This is definitely not a repeat place for locals.Ī must go to restaurant if you're visiting the Pacific Grove/Monterey area. We sat outside and based on the conversations of the parties around us, they were all tourist, so it is easy to milk them and and never see them again. Remove the mandatory 20%, the card explaining why we should tip even more, and cook your steaks properly and maybe the increase in business will negate the need to milk tips. I worked as a waiter/bartender during college, and I live in the area so I understand the importance and need for tips to survive in this area, but the tip culture has gotten ridiculous. Especially when a bill for two people and decent at best food came to $350. Insane, how about you pay your employees better rather than milking the customer for every dime. From the beginning, even the drink menu states that 20% will be added, which was fine, but the BIGGEST annoyance was that when they bring out your bill, it comes with a post card explaining that the 20% is distributed among staff and that you should tip your waiter extra. Takes away from the sever doing their best when tip is guaranteed. I absolutely believe you should tip your server with 20% being average, but it should be YOUR call, not theirs. Biggest annoyance is that they already include a 20% tip regardless of the size of your party. For a restaurant of this caliber that claims to be a steak place, you’d expect them to be able to cook the steak perfectly. I wasn’t going to ask for another since this one already a long time to be served. Ordered mine medium, and it came medium well, center was not pink. As many other reviews have stated, they over cook the steaks. Though I don't think I will ever eat here again personally, it's a good spot worth the stop if you're into this type of food.įood was average, but not good enough to justify the cost. The atmosphere is somehow lacking, despite the beautiful building. They were all very kind and great at their jobs. I figure in this area people prefer a more hands-on experience whereas I prefer a more hands-off experience. The service was good, if a little too good at times, with very eager waiters. It's definitely something that should be addressed by the kitchen. It takes only a little bit of care to ensure a seamless presentation. At the price point, everything should be pristine. I think if the chef were to pull back a bit and really focus on the flavors of the ingredients, it could be a truly excellent establishment.Īdditionally, a few of the items served in bowls came out with food dripping down the sides. A little less garnish, a little less sauce, a few less ingredients. I think there could have been some restraint in the presentation of the food. Maybe they have a future as a pasta spot? I would here constantly if they served big bowls of this Ravioli. The star of the dish was the ravioli, though. I ordered fish and it was quite good! The halibut was cooked well and was juicy. As someone who is not particularly motivated by meat, I found the options to be varied and good nods to California cuisine.
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