The second round of this pita flatbread was crisp almost to the point of being fried (honestly, much tastier.) Just an example of the inconsistency of this place. We were all hungry waiting for our forgotten second item, so we ordered some more flat seasoned pita to snack on while waiting for our forgotten item to arrive. Whipped feta was one of the only unanimously delicious items we ordered, but the flat seasoned pita bread it was served with was cold, limp and almost soggy in the first round. The manager was actually very nice, so maybe this apathetic hospitality is not systemic- maybe just our assigned waitperson exuded this sort of "i d c" vibe. We could have ordered from an iPad and had people bring out the food and it would have been the same level service, if that makes sense. At no time were we made to feel 'taken care of' as a table. When the wine was poured it was drip drip dripped all over the table and the other food items. Plates and finished drink glasses were not cleared or refreshed in a timely manner, silverware was missing for serving, food from courses were forgotten, wrong items were brought out. Our waiter's service was perfunctory, and sloppy. Service: Flat, disengaged, absent-minded. I would definitely come back more often and hope they still have some portions are first come and first served.Dinner was underwhelming in both food and service-certainly not on par with any other restaurant I've visited with a Michelin star designation. Yes the portion is small but it is so good! And compared with the high end three-Michelin-star restaurant experience we had before, it is so much more affordable and the food is equally good. In short, it is a must try restaurant if you are in the neighborhood. I am never an Apple pie fan but after trying, I have to say that was because I never had a good apple pie before. We ordered the Canele ($5) and Apple pie with ice cream ($12) and they both are great. I would really want to try their wine and cocktails.ĭesert: At first I thought the presentation of the desert (carried out in a three-layered cart) is a bit understatement. Jia also agrees with me when he is normally not a big sea scallop person.ĭrinks - As I am pregnant and Jia needs to ride his motorcycle home, we only had water and tea and didn’t order any alcoholic drinks. But oh my god, the scallops - I am a scallop lover - I almost tried all the scallops in TONS of high end restaurants we have been to. The Pithivier is like a pie and very good. The Octopus, while different from the very delicious I ate in Barcelona, was very delicious with just the perfect amount of charcoaled flavor.Īnd Short Rib “Pithivier” and Sea Scallops for main dish. They are all amazing - Jia never is a big fan of Foie Gras but really likes this one. After all, the chef is from The French Laundry, remember? We ordered the following appetizers: Jia ordered fish and chips from the appetizer menu and it is totally different from what he imagined and we had a good laugh about it. The food is definitely amazing - it is still high-end so small portion but very creative and delicious. We were seated in the bar-lounge area table and I actually like it better as we do have Caius with us. Currently they divided the restaurants into two areas - bar/lounge sections and a private area with reservation only. And when Jia arrived around 5:45pm, we waited for another 5-10 minutes to be seated. Since we needed to wait for Jia to came back from SF so there is no problem. The hostess was kind and friendly and told it would take 15-20 minutes for our table. Some people got seated in the bar and some in lounge areas and some were led to the reservation areas (later on I found out that you really could reserve online but needs to try every night like 11:59pm and refresh like crazy to book the reservation). The door opened and let the people trickle in - Caius and I also waited in line and there are some other people later joined behind us too. It worked pretty well as I was approaching the restaurant, I saw a long line but not too crazy (considered it is a random Thursday evening at close to 5:30pm). So I told Jia I would pick up Caius and wait a bit in line and he would join us. I did try their online reservation system but at that time they just mentioned first come and first served. They want their new restaurant to have a more casual high-end dining experience and also “train the next generation of restaurant professionals.” Hence the name of the restaurant.Īt that time (end or March, 2018) it is still soft opening so most were still first come and first served. I wasn’t aware how much hype it received at all - as the owners are former head sommelier and sous chef from the three-Michelin-star The French Laundry in Yountville. I randomly came across to Protege’s reviews on Yelp while searching a good dining place for our anniversary.
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