Finally I ate at this new steakhouse.
Appetizers. Sliders were cooked as asked but not seasoned and they were not sliding without liquid enhancement. Oysters Rockefeller needed more sauce to match its nice presentation. Wedge salad was great portion but the dressing needed seasoning and maybe roquefort but that is a personal choice it did go well with crab which brings me to service. Well informed and the best part of the meal but the waiter next to us gave a speech that lasted for the entire time that we ate our appetizers. I can still see those out of town folks stareing like they were watching a foreign film. Why is it that steakhouses in general need to explain their menu as if it was written in French? The waiter should train the cooks his discription was better than the meal. I did not try the cheese steak but why should I spend $100 and include a split of champagne?
Entrees. The short ribs were a good portion for the price, but they were overcooked on one side to the point they were dry. The liquid ran out of the pan while cooking or reheating. The sirlion was under cut to the 16 oz.listed on the menu and the fat trim was thick with a one inch tail.Prime is better at Morton's and Ruth's Chris. You would have to expect better sauces than a chain's but to have to pay three dollars for sauce. Veal stock and wine??? The half lobster was cold? was it hot? it was wiped clean of all taste. Whipped potatoes tasted like watery squash not potatoes. Creamed spinach that I was so looking forward to was with little cream and had oil rising to the top. All sides are $9.00 guys it's a potato for gods sake. I did not order the buttery lobster for $90 for a $30 to $45 lobster which leaves about $45 or so dollars for profit which is more than the average cost of any entrees.Butter does not cost that much.
Desserts. I remember Le Bain saying that desserts here were special and I was looking forward to trying them but is this guy on the payroll? Banana split no better than friendly's. In a small bowl. Should this be over the top? Going the other direction is the pineapple upside down cake. Very well presented but the fruit was caramelized on the dish because the rubber baking domes do not conduct heat hence the diced fruit in the cake was just that... Diced. Not the cake mom made. The ice cream was very good but in todays world it was a tablespoon portion. The creme Brulee was execellent and the best part of the meal that I was so looking forward to having. When will pastry chefs realize it's dessert not a contest. Should Sonya go back to the Star group and run his desserts? The best steakhouse in town is BLT STEAK in New York. Sides and desserts that are done well by a chef without reinventing the wheel. To think that they almost got four bells for this because Le Bain finds a need to have a winner in every ethnic or a type of restaurant catergory. Thank god for overpriced wine. Across the square I will go.
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