Posted on 11/10/2022 11:11:35 AM PST by ShadowAce
Have you noticed how in a dive like this or a McDonalds, how quickly we have been reconditioned to sit and WAIT for the lousy service you get today?
If it had been a Chinese restaurant he would have been ‘Waiting for Gato’..................
I find it totally bewildering that any chef would find this acceptable.
A couple yrs back, daughter and I went to a chain seafood restaurant, colored red? She ordered snowcrab legs. They were served still frozen. And do you think they even gave a discount?! Swore never to go to another one, and so far haven’t.
27 courses. How large does the dude expect each serving to be?!?
I like food, but these reviews are for elites. Like “Where does Hillary Clinton eats when she rubbed elbows with Gov. Hochul?” I would avoid the restaurant.
I’ve eaten at a handful of Michelin starred restaurants, mostly French. By far the best was a no-star French place in Tokyo. Great service, a set course but it was filling, and while pricey, it was reasonable for the quality.
Michelin stars mean little to me anymore.
Spoke to the manager, and I made it clear I didn't want anything, but I wanted to let them know in a friendly manner what had happened. Manager absolutely refused to accept any responsibility--even after I repeated that I didn't want anything.
We've never eaten at a Chili's since then.
Foam is not food. Foam is what happens when you pour your beer too fast.
I’m going to brew up a pan of Top Raman.
It will be a feast compared to their experience.
The “dish” where the foam is coming out of the casting of a mouth, served with no utensils, tells me everything I need to know about this place, and the chef. Funny that it has the same name as that failed homo movie.
I’ll cross it off my bucket list.
I have gotten up and walked out of a few restaurants because either the food was bad or the service abysmal.
One place I remember because we were traveling in the middle of the craziness and it was the only place open. Everywhere else had shut up for the night. We went to gas station and bought peanut butter and jelly and a some what dodgy loaf of bread and I made sandwiches.
It was then I re-learned an important lesson. Never travel without a full cooler. I had always done so over seas because you never knew if you could get food some places but I had quit doing it in the US because there was always someplace where you could get a sandwich.
But we now live in the land of "sometimes".
Does that lady in the green look like she’d be happy at any restaurant that served small portions?
We have a Michelin Starred restaurant here that does a tasting menu - at $250/person. 21 courses, excellent quality and flavor pairings.
Then it was revealed to be fraudulent, and not everything was grown/caught locally on that island.
Gave the place another try post Covid, and it went down to 9 simple courses with far worse quality at the same high price. Left them a 2 star review on Yelp, and will never return. This review reminds me of that post Covid experience.
Loved this article - thanks so much for posting it!
I once got the “Seared Tuna” lunch special at a nice place near the beach. The experience began with the fish arriving on a stylish square plate resting in a thin plate colored sauce with some dark streaks. The fish portion was two pieces, each about the size of my thumb. I perceived quickly that this was why the menu price was so reasonable. It was tasty but nowhere near filling. If the server was going to ask about desert, I was going to order a cheeseburger. I took comfort in knowing they didn’t have to kill the tuna for my meal. It should have been called “Biopsy of Tuna”.
I once got the “Seared Tuna” lunch special at a nice place near the beach. The experience began with the fish arriving on a stylish square plate resting in a thin plate colored sauce with some dark streaks. The fish portion was two pieces, each about the size of my thumb. I perceived quickly that this was why the menu price was so reasonable. It was tasty but nowhere near filling. If the server was going to ask about desert, I was going to order a cheeseburger. I took comfort in knowing they didn’t have to kill the tuna for my meal. It should have been called “Biopsy of Tuna”.
I don’t eat shellfish, so all the crab, oysters, clams, etc. are a no-go for me. I would leave this place having eaten far less than the reviewer.
If I want some easy to make Italian food, I stay home and cook one of this guy’s recipes.
https://www.youtube.com/c/SipandFeast
The only Michelin product I have ever had any use for is tires.
As far as I know, I have never been to a restaurant that even aspires to become rated by Michelin.
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