Boy oh boy! What a difference a couple of years makes! We tried Steelhead Diner shortly after it opened and were blown away by the incredible crab cakes. They had almost no binder - almost all crab. So delicious. The service was uneven (took a long time to be seated, even with reservations) but we figured they just had a few things to work out.
Fast forward to last night. It still takes a long time to be seated. Too long. We were about 10 minutes late for our 7:30 reservations and had to cool our heels for 25 more minutes. Did I mention there's really nowhere to sit in the front of the restaurant? Unless you count the two hard, uncomfortable, in-the-way wood "art" chairs. Not next to each other, which makes it tough if you're a couple. We told the hostess we'd like to order a glass of wine while we waited. "Alec will be happy to help you," she said. Alec? Who's Alec? Why not put the order in for us. That's called service. Then hostess #2 arrived - and this is where it got confusing. Who's on first? Who's getting our table ready? "Can we get a glass of wine while we wait?" I asked? "Sure - just tell Alec what you want." Alec again. "And your table will be ready in ten or 15 minutes. There are a couple of reservations ahead of you." Just what we wanted to hear. What time were their reservations for? 7:00? (It was now 7:45.)
So we sat at the bar, waved down Alec (who we now knew better than he knew us), and ordered our wine. No sooner did it arrive than hostess #1 came by to tell us they could seat us immediately - in the banquet room. The banquet room? Uh, no thanks. How long will it be for a table in the main room? "Oh, another 10 minutes or so." Fine. We'll just eat at the bar. Hey Alec - a couple of menus please! Just as Alec - who, by the way, was very cordial and quite friendly - put down our water glasses, hostess #2 swung by to let us know that our table was ready. "In the banquet room?" "No right over there" (pointing to the general hubbub of the main room.
At last. It's now 8:05. The waiter, an affable gent named Benjamin, came over to tell us about the specials. As he did so, he reached over and picked up my wife's wine glass - which still had one or two good swallows in it. And to make matters worse, he kept kind of swinging the glass around, sloshing the wine to great visual effect, as he described specials that we already knew we didn't want.
We wanted that legendary crab cake.
My wife liked it so much the first time, she ordered it as an entree. (It's almost entree-priced, at $15.95). We also ordered the Flash Fried Beecher's Curds, a pub-style deep-fried cheese that sounded better than it was. "A little salty," said my wife. And so they were. After they cleared away the curds, we waited with anticipation for that crab cake. And waited. And waited.
A good 15 minutes later, my wife's crab cake arrived.
But not my entree.
We waited some more.
Finally, my entree came - but not the salad my wife had ordered.
Eventually, we had our entire order and my wife took that first eagerly awaited bite. She frowned. "Very salty," she said. I tried it - and immediately grabbed my water glass. Salty? How about darn near inedible? Whoa.
After that, we basically asked for the rest of the crab cake to go (so I can confirm our first reaction in the controlled environment that is our own home) and left.
Did we mention the saltiness to the waiter? No - and I'll tell you why. We had already missed one ferry due to our late seating and I was not about to miss another one. Also, based on the curds, saltiness kind of runs in the family. And even if they brought another crab cake, they could not give us back the time we had spent waiting, first for a table and then, much too long, for our entrees to arrive.
However, to Benjamin's credit, he acknowledged that wait was too long (because the "kitchen is really slammed right now" - thanks, but I don't tell you my problems; please don't tell me how busy the kitchen is) by comping the crab cake.
So what happened since our first visit? My guess is that Kevin Davis is too busy and too distracted working on the soon-to-open Blueacre to spend much time on Steelhead Diner quality control.
Look out Kevin. There's an art to managing multiple restaurants while maintaining the level of quality diners have come to expect. Steelhead Diner has lost us as customers, and I seriously doubt we will ever visit Blueacre, based on our experience last night.
95 Pine Street, Suite 17, Seattle, WA 98101