Social Eating House has a Michelin Star. I cannot figure out why. First the good - the atmosphere is wonderful. It's super cool, beautiful and yet has those authentic edges that make a truly great atmosphere. Service is relatively good too. They responded to emails for reservations somewhat well and they do a decent job. However, I suspect that they've got to the point where caring about the food is less of a priority than moving the throngs of Michelin star seekers in and out efficiently. Because the execution is very spotty. I got served a "rump steak" that was raw in 50% of the steak, and on top of that was room temperature. And the Bernaise was also room temp - that's scary considering how it's made with egg. Just as inexcusable was the fish dish was also served tepid. I'd stop right there, that's enough to disqualify any place - it should never happen. But I'll finish up - the duck fat fries are great. Served hot, they were tasty and delicious. The hummus was also really good, the bread could've been better but it was fine. But finally the steak also came with a "salad" - please refer to the picture below for the bowl full of greens. These were full bed-sheet sized pieces of lettuce in a tiny bowl. Eating this was an exercise in absurdity. I didn't wish to spend all night cutting it, and cutting it up in the tiny bowl meant that much would end up on the table so I gave up. The idea that someone "conceived" of this "salad" is what bothers me the most, it suggests a total lack of understanding of the customer experience in eating it and the idea that someone said it's a good idea (despite how admittedly pretty it looked in the bowl) is as disturbing as the room temp food and raw steak being allowed to leave the kitchen.