Monday night 8pm, snow threatening, and Flux is half empty. Some folks at the bar are drinking white wine out of cocktail glasses, which seems odd. We conclude that they don't like the restaurant's (charming, to our view) custom of serving table wine in squat little rocks glasses, and have forced the barman to pour it into something with a stem. Philistines.
We get seated and prepare to order. Our waiter is clearly undertrained: she makes a series of obvious and goofy beginner mistakes throughout the meal, none of which are fatal. She's comically inept.
Food: very good again. Respectable white bean paste served with grilled bread. Won't make you forget Audobon Circle's superior version, but it's $5 in the South End, and a huge portion.
A very nice turkey burger with sweet potato fries, which amazingly are neither burnt nor soggy, a real trick. The "turkey medallions" consist of a large, uniform slice of a nicely grilled turkey breast, and a smaller, much thicker chunk of breast meat which obviously has been been cooked for exactly the same amount of time, i.e., it is dangerously underdone.
I point this out for the chef's future benefit; it's not bad enough to ruin the otherwise fine $10 entree, which features excellent mashed potatoes and undercooking where you want it: in the carrots and cauliflower side vegetable.
A $20 Chilean cabernet is a bargain. But the waiter has obviously never before opened a bottle of wine with a waiter's corkscrew (she puts the lever bit on top of the cork, d'oh!), and has to retreat to the bar for assistance. She clearly means well, but her bosses need to enroll her in Waiting 101 soon, preferably before this place gets packed again on Wed or Thu. (Lesson #11: don't abscond with the half-eaten appetizer without permission, even if the entrees are ready to come out.)
Two entrees, an appetizer, and a modest red still come to under $50; on a leisurely Monday night, we can forgive woefully inept service. Flux had better get some consistency into the mix, however, if they're going to win with the high-value concept they're obviously aiming for.
Last word: we don't demand a lot of polish at these prices, but please, please, *please*, train waitstaff to say, "May I clear?" when the entree is obviously done, not, "Ya still WORKin' on that?"
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