Side of Kosher salt for the steak, please. Here is the order - an iceberg wedge and lobster appetizer (the key word being appetizer) for one yellowtail appetizer and small filet for the other. At least the fruit was still present on the palate, even if it was missing from the nose. The correct bottle turned out to be corked. Really, on day 2 you are sold out? And it took 15 minutes to figure that out? Second choice was in stock, but barkeep was going to pour its cheaper sibling until we pointed out he had the wrong bottle. First choice of wine was "86" (i.e., out of stock). It's their job to spot it, and correct it, before the customers do. Manager(s) didn't spot it, nor did the bartenders. Bar glassware was very spotted and filmy, suggesting a problem with the mix of chemicals in the dish machine. Hostesses seemed more interested in talking with each other than in interacting with customers. A high-end restaurant in a busy, upscale area should have more people there. First impression was of a beautiful space nearly devoid of patrons. This one had more than just glitches - it is seriously in need of an attentive manager. Granted, for a restaurant that has just opened, you expect some glitches. This place is too good and too expensively built for some of the wait staff.ĭinner at the bar on the day after Eddie V's opened in Tysons Corner. We told her that both our waiter and the one for the people next to us asked at the end of the meal if we were "still working on it" She rolled her eyes. There was a trainer from their Austin branch who came by and fixed it nicely compting our drinks and desert for their mistake. At the end the itemized bill was $243 and the bill that was rung up on our credit card was $353. He carried a writing pad but didn't use it. Had to keep coming back to ask what we ordered. So while the food was outstanding and the space is elegant and different enough from other steake houses to earn a place on our dining rotation, our waiter was hapless. Don't leave without trying the banna foster flambe, large enoiugh for the entire table and lit tableside. I had steak tartare to start which they served along with a spicy lobster tartare, both scoops the size of an ice cream cone's. We have these often and this was as good as any. My wife had a cleverly stacked Ceasar salad to start.
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