I've been reading the board for a while and know that folks have mixed feelings about Roast and Michael Symon restaurants. I've been to Roast before for Restaurant Week and a number of events that involved their appetizers - everything was always good.
Had a frustrating experience this week, though. Went for dinner with my husband. Charcuterie good (though micro portions - better value at Toasted Oak), rosemary fries great, brussels sprouts great, his steak great - my ribeye, however, had a good 1/8 - 1/4 inch of charcoal on one side. As in, burned to a crisp/mouthful of ashes. I could have hacked it all off, but after 2 bites 1) my mouth tasted like charcoal and ash and 2) why would I trim a $30+ steak to be edible?
We had a very attentive, helpful waiter who quickly brought me something else (roast beast, which was both cheaper and very tasty) so I have no complaints with the service - but seriously, at that price point how does the kitchen send out something medium-plus on one side and charred black midway through the other? No kitchen should send out burned to charcoal food....
I may go back, it would be more likely for a drinks and appetizers thing than a full dinner at this point. And I'll bring a small flashlight to inspect for extreme burning....
Updated 1 year ago | 0
Updated 1 year ago | 60
Updated 1 year ago | 4
Updated 1 year ago | 7
Updated 1 year ago | 1