Had dinner this weekend at Saul. I love the food there, usually straight-forward and bursting with flavor. We arrived at 8:30 with a reservation and were seated promptly. My first interaction with the waiter occurred maybe 10 minutes later. I asked him about two different bottles of wine after he had listed the specials. Since I wanted to the characteristics of the wine and how that would interact with the entree and ecutremants (sp). He gave me a half assed answer and ran away to come back 10 minutes later. (note the restaraunt is very small and 10 minutes is really an eternity). We ordered a bottle of wine (which was overchilled), our appetizer of Duck Confit, and entrees the Dover Sole special and Pan seared Skate.
The Duck Confit was excellent - crispy skin, luxrious falling off the bone tender. Sorrounded by white beans that were perfumed with olive oil. an excellent and hearty starter.
The Dover Sole was served with Smashed Potatoes and roast corn - really good.
The Skate perfectly cooked with capers raost new potatoes and asparagus - too much olive oil on the plate - an attempt to hide the fact that the brown butter wasn't brown (or that they burnt it and had to replace it) - but was good other than that.
Here are my beefs with "Martin" the waiter. The Duck Confit arrived at our table at 9:45. 1hour after ordering. He was completely indifferent and only said "I hope it was worth the wait" after he was clearing it from the table. When describing the confit he said it was Duck breast seared and served with white beans. I asked him if he was sure it was a breast b/c I have never heard of someone confiting a duck breast - he replied curtly that he was sure (obviously a leg/thigh came out and the other waiter got a kick out of the story). A little later he comes by and takes the order of a table next to us. An older white couple dressed up (in a corny I'm a herb way). When Martin describes the specials I am aghast to hear a new special (a Medditeranean fish with Chantarelles). I'm a sucka for chantarelles and would have definitely ordered that if I had been given the chance (note the fish had an unusal name St. Ma...) At that point I was like honest mistake their slammed i'll let it go. I then notice he left off certain ingredients in other dishes like salsify, etc. Also what he called Mashed potatoes to us was described as Potatoe Puree to the table next to us.
As you can imagine I was livid - this was clearly an example of racist and classist snobbery that i try to avoid by eating in Brooklyn -
I brought this to the attention of another waiter and a manager who both clearly understood what we were intimating.
In the end we were comped on dessert and coffee.
I will return but me and "Martin" have some issues.
The Mad Chowhound