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1657 Ocean Avenue
Santa Monica, California 90401-3211
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ph: 310.395.1741
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VISITOR REVIEW
By: mholme6 - bio
Not Public
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12/25/07
10:19 PM
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Thank you. I was looking for a restaurant in SM to take a friend that I rarely see and will definitely NOT give this one a try; things might have changed by now but I don't wish to risk it. I trust your opinion as a chef. So thank you for your candor and for possibly saving me from an embarrassing lunch experience.- Is follow up to post by daniellegoldstei ...
OK you guys,I don't know who posted good reviews of this restaurant, but I read them and trusted you and you were dead wrong. My bad experience began when I called the restaurant to make a reservation. I mentioned that I am a chef in San Francisco (which is true, and often affords my table a little special attention from the kitchen), and the reply was "OK" and then the person promptly hung up without so much as a goodbye. I wasn't even sure they had recorded my reservation. When we entered nobody greeted us, so we sat at the bar to have a drink. When we decided to claim our table, it took quite a while to get the attention of the staff, and after several polite attempts, I finally resorted to yelling, "HEY!" which seemed to work. We were seated, and served rubbery, overcooked, underseasoned "scampi" with soggy bread. I ordered my butter-steak rare. 45 minutes later, after sitting and starving, the steaks arrived. I have no doubt that my steak was cooking the entire 45 minutes. It was so well done, even a vegetarian might have eaten it as it had no resemblance to actual meat. I politely pointed out that I had ordered it rare and was sorry that I had to send it back. The waitress did not apologize; she merely said she was going to take it into the kitchen so that they could see it in the light and confirm that it was actually overcooked. Okay, first of all, the patron's opinion should always stand no matter what. And second of all, I'm a chef! I know the difference between rare and burnt to a crisp. A new steak arrived, this time only slightly overcooked and with no salt whatsoever. Their "herb and butter sauce" consisted of melted butter, insipid dried parsley, and no seasoning at all. The only saving grace was the vegetables which were cooked "California-Style" ie, crispy, which is good, but also were completely underseasoned. And this experience cost me $90. If I were the chef at this dive I would fire the entire staff. -- 6/6/2005 2:49:13 AM
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