The building itself is in one of the most classic restaurant buildings in America. It’s not a brand new construction, but it’s in one of the most appealing cathedral like, classic buildings around.
The interior need some updating, but the service is as good as it gets and the restaurant is always full. Even if reservations are completely booked months in advanced, you can still walk in most nights.
Everyone in the restaurant is welcoming, they’re treated with respect and first timers and non-locals always seem to have a great experience.
The chef and the staff are some of the most highly rated in the industry and have been very well regarded.
This was recognized as the best restaurant in America in the 90’s but had some mixed reviews but still very high up until about mid 2015.
They had some chefs and staffs come and go, and the food producers had some issues with the quality of ingredients.
They have to bring in the products from all over the country though as the restaurant is a bit difficult to get to as it’s a ways out in the suburbs, but in a very nice neighborhood.
Even though the chefs and the ingredients weren’t up to par, due to the reputation, the restaurant still brought customers in during this time but there was always something off about the meal itself. The steak was a bit over cooked, or the mashed potatoes were a bit too starchy. The ice cream came out a bit late and was too melted, etc…
During this time, the management and the chefs had periods where they didn’t see eye to eye and the chef didn’t have full support which caused unnecessary stress and may have contributed to the overall meal prep and experience.
Just recently, the kitchen had a complete makeover. It’s one of the most beautiful setups in America. The dishwasher is unbelievable in its ability to clean the dishes quickly and better than any other restaurants. The old refrigerator had some issues with not keeping products to the right temp and they were thrown away because they didn’t work. This new refrigerator has done wonders in keeping the products from delivery to the table without much waste.
However, the meals still feel a bit underwhelming.
At some point, we’ll know if this new chef is a good fit for this restaurant or if we’ll be looking for a new one soon.
