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| Lauberge |
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4120 Far Hills Avenue
Dayton, Ohio 45429-2498
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ph: 937.299.5536
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Absolutely not to believe...Preparation of any steak to an individual is like preparing a marshmallow over a campfire...You cannot simply have a knowledge how the 650 degree fire will actually finish the inside or outside as to the persons preparation of the same food at home...This is more than likely the same person that is more interested in `bulk` food and presentation than in enjoyment in the presentation an quality of foods in a culinary manner...Carvers ? Not bad, but a completely different type of restaurant, and meant more for the masses rather than those of culinary knowledge...This is also the same person you would really not need to come back...Probably a very nice person, but not a worldy person.- Is follow up to post by gliattitd ...
Two friends and I had dinner there last night. We actually ate at the Bistro, because the dining room was not open on Mondays. We ordered their most expensive dish - three Black Angus steaks, medium well. One came correct, one came rare and one came well done. The rare had to be sent back twice before it was cooked to a pink and the chef felt that the well done one was medium. When we asked the waiter how they would describe a well done steak, he took her steak back and brought her another one pink on the inside like it should look. When we received the bill I asked the waiter if they would give my friend a break on that $165 dinner bill since two dinners had to be sent back - one of them twice. I asked them if they could take one of the $8 desserts off. He checked and his manager said no. We were all very surprised to be nickel and dimed by such a well known restaurant. Plenty of other good restaurants in town - try Carver's. They are high class and treat their customers better. -- 11/1/2005 1:47:55 PM
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