My husband and I finally made it to Le Fandy in Fair Haven on Wednesday night. We arrived at 6 and were the only diners there for the entire meal. Our waiter was warm and attentive and we talked about the restaurant's Chowhound fame. We overheard him telling the chef about it. At the chef's prompting, the waiter returned with specific questions about the forum and web address. The chummy vibe made us even more excited about the yummy-ness we knew we were about to experience (you know the feeling, right?).
Having never had it before, we asked about the skate special. Our server showed us a piece from the kitchen. Intrigued, we decided this would be the place to try it. My husband ordered the mushroom soup and the skate, and I ordered the lobster crepes and halibut. We were served a too-chilled but tasty amuse buche. The soup was good and the crepes were divine. Our entrees arrived, both so beautiful, I wish I had my camera. As I drooled over my halibut, I noticed an odd look on Nick's face as he took his first bite of skate. "What's wrong?" "Taste this." I did. While at first the skate's flavor was sweet and creamy, the flavor changed quickly to ammonia. That's what he noticed too. Our waiter scooped the plate away immediately and explained that this was a rare but well-known phenomena with skate. We overheard him discussing this with the chef. Our server came back and didn't offer to have the dish remade, but instead asked Nick to choose something else. He went for the halibut.
During the 10-minute wait for the new entree, our server didn't offer to keep my plate warm or replace my plate. I realize that keeping the plate warm would result in overcooked fish. In my experience, in a restaurant of this caliber, diners enjoy courses simultaneously unless they request otherwise. If it were a bustling weekend night, I'd chalk it up to simple oversight and not give it another thought, but we were the only ones there.
I had creme brulee (fine) and coffee (horrible).
The vibe with our server remained friendly. I was shocked that the chef didn't come speak with us. I was shocked that Nick wasn't offered a complimentary coffee or dessert (which he would have refused). Our server seemed embarrassed as he held the door for us to leave.
A simple acknowledgment of the mishap, a hello, a handshake, something, any demonstration of "I care" from the chef/proprietor and we'd be regulars. A little friendliness goes a long way with us. Am I wrong to be disappointed?