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Maya Bella Report

Joe Passmore | Jan 15, 200510:18 PM

I finally went to this BYOB in Conshohocken and found it to be quite disappointing. The front room was so dark it seemed they are hiding the fact that there is no decor at all. The amuse' came with six chick peas in some kinf of marinate and a piece of fried wonton not very special why bother. When we finished and had to ask for bread the busboy tried to place roll on our used plate. After three tries he got what we were saying because it was too dark for him to see that the plates were dirty. Grilled octopus was mushy and very small for the sixteen dollars. It was served on a three bean salad that was plopped on the plate and more bland than a canned salad. The endive salad was a heaping portion with pineapple and toasted hazelnuts and a bland hazelnut dressing. The goat cheese raviolis were very good served with short ribs which were cooked to the point that it looked like pulled pork but it was only sixteen dollars. Our filet was a poor excuse for a cut of meat. It was, as we were told by our waiter after complaining that it was an end cut. IT was wrapped up to look like a soild piece and it must have been even tied to get it to say together while cooking I supose. Was it so dark that we would not notice? Twenty eight dollars for end cut scrap is a bit much. It was served on a mushroom risotto that was void of flavor. Salt is the missing ingredient here folks. In everything. The chef bought us a dessert because of dissatifaction with our filet which was creme brule that the sugar was bearly browned to the point that the small beads of melted sugar and the rest of the "sugar in the raw" was still in granular shape leaving the only crunch. The flourless chocolate torte was thin, cold and hard as a rock but it had a small scoop of ice cream that saved it, but the ice cream was not made in house. It is clear that they do not have a pastry chef per say but they could try a little harder for eight dollars. The average dessert costs a dollar. The service was good when he was not making coffee for what seemed all of conshohocken. What does make a server think he should touch a customer when talking? BYOB'S are a great savings or a perceived savings because you never really add your wine in the total when the bill comes and you do not expect to have the same decor, china, silver glassware etc. but I expect a restaurant charging these prices to come to a better standard.

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