+
Restaurants & Bars

Hayes Street Grill disappointment

babyfork | Nov 10, 200303:19 PM     4

My husband and I went to Hayes Street Grill on Saturday. We hang out in Hayes Valley a lot, but for some reason had never got around to eating at the Hayes Street Grill. What a bust! I ordered the sturgeon with caper-butter and this is what I got: a completely plain sturgeon steak on a plate with a little cup of melted butter with capers in it and some french fries. My husband ordered the rib eye and for $28 he got a small rib eye with some herb butter and fries. Our waiter also brought us a small plate of completely plain white rice. I felt like I was on doctor's order's to eat a completely bland diet or something! It was expensive and weird. What am I missing here? I know that this is an established restaurant that attracts a pre-opera crowd. Is my experience typical? We felt totally ripped off...

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs
Food News

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs

by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.