La Caille

The food here is not bad, but it is way overpriced for re-heated SYSCO branded canned food. It's like paying $20 for a Big Mac. Even with the excellent scenery the price is still not worth it. This would be a nice place for a wedding, but for fine dinning this is a waste. Guys who take dates here are most likely the type who think that spending lots of money on food compensates for what you they lack between there legs. Women who are impressed by this place are most likely women who only care about the amount of money you spend on them. If you are a want-a-be then this is your place, but for those who want a good meal for the money, avoid it.\r \r La Caille should add a slogan to there name: A fool and his money are soon parted! Pros: Scenery Cons: Overrated and overpriced more

Having spent many years planning weddings and events in Houston, TX, my cousin asked me to help her with her wedding at La Caille. I must admit that at first I was less than impressed by her first Event Manager at La Caille and thought that it was going to be a battle to get anything done, but luckily she asked for another Event Manager and got Rachel. At our final meeting, I expressed my concerns to Rachel about service and professionalism and I can honestly say that she did what any great manager would do, she explained that indeed there were problems in the past but that they had been fixed and she completely stood behind her company. That is the kind of professionalism and confidence that I feel so many restaurants and event venues lack here in Salt Lake City.\r At the event, Rachel was at the front looking beautiful and professional and was around for all last minute changes to the room and she also assisted the wait staff in picking up glasses and keeping the reception looking as beautiful as when we walked in the door. \r The service staff was wonderful, very attentive and professional! We had 2 bars setup and almost never needed to get up to get beverages because the servers were consistent in managing their tables (which is not easy when you have a bunch of Greeks and Catholics drinking like fish). \r I know that there has been some bad press on this site for La Caille and I was one of the first to worry about it, but as someone who has worked in the industry, I can honestly say that Rachel was wonderful, La Caille is beautiful and the food and service were impeccable. It was the wedding that my cousin wanted with no problems or issues (how many brides can say that). I would definitely plan another event at La Caille. Thank you Rachel and all of the wonderful waitstaff that made our event flawless! Pros: Ambience, service and Rachel Cons: You have to use their preferred vendors more

This site has obviously turned into a forum for disgruntled employeed and managers. This is good that the general public can read what this restaurant has become. My last dining adventure in April at LaCaille (and I do mean MY LAST) was an evening of careless, lackluster, unprofessional and obnoxious service. The food was not even close to the quality ANYONE would expect when paying absolutely outrageous prices. (our bill was over $1000 for a party of six).\r These folks are not versed in fine dining. The chefs (or should I say hash cooks) have not a clue of what true quality and presentation is. They must revamp the entire restaurant, (with the exception of the grounds), or lower prices to a value point. This place is a joke when compared to establishments who care. I certainly hope for the sake of anyone who still insists on throwing their hard-earned dollar away for food and service that they can recieve at Denny's, that the management at very least, cleans up the ""rodent problem"" that is present in the kitchen, so no one gets sick. And I suggest that the members of the service staff who are fed up with the poor treatment from management.........drum up the courage to MOVE ON to a place that respects you. Good Luck, John. more

Many of you will figure out who I am. I spent 15 of the best, and worst years of my life employed at La Caille. Those years made me who I am today, and that's not a bad thing. I've rated it 5 stars for that reason. I'm shocked at many of the things being said in this forum, and I'm saddened at how far it seems to have slid downhill. I cannot comment on the food or rodent infestation as I left in November of 2004. I have to say that back then, the peach duck and the lamb were always personal fav's of mine. One thing I feel I need to clarify to the servers who don't seem to understand is that the 20% Service Fee on events is NOT a gratuity. It is a Service Fee that goes to the house and helps to cover operating costs. Banquet servers are paid a higher hourly rate than tipped shifts. When I was selling events, I always made this clear to the brides and their families. A gratuity is for exemplary service and if they chose to leave a gratuity to be distributed amongst the banquet staff, they were more than welcome to. It didn't happen often, which sort of begs the question as to why. (Over a two week period, most of you averaged $25 per hour between tipped shifts and banquets. I know. I did the math.) Additionally, the 20% Service Fee for banquets is pretty much an industry standard for what is perceived to be high-end banquets. Where I do banquets now, I'm not involved in the sales, but I give my crew a pep talk before the start of the event, and we get an additional gratuity about 50% of the time. As for the EPA Superfund contamination content of the soil. I read the report. I was at the meeting with the EPA. LC property is NOT contaminated. I'm saddened that Russell has opted to show his lack of respect for the staff in this forum. Word to the wise, earned respect will get you everywhere. Mary, you and I spent many an hour together writing things such as the back of the old menu. I'm glad you've still got that verve for LC! more

i was going to have my wedding at La Caille. before i decided if this was the place for me, i had dinner there with my fiance. I ordered the Caneton de la Saison and my fiance had the Entrecote Steak. Both the dishes tasted like they were from Dee's but very overpriced. i was just going to write about the food but when i read every single post herei was embarrassed and very regretful for even giving this place my money. i feel physically ill at what i have read. i am a proud supporter of local businesses but i will never support such a place as this. i will tell everybody i know to come read these reviews and trust me i know A LOT of people. i cant believe they hired a failed wingers manager to cut costs! I noticed that the wingers guy and the part owner had the same last name. are they related? maybe thats why he got the job. Pros: mountains Cons: everything more

I must agree with all of the other reviewers on this site (with the exception of the ones obviously written by the so-called management of this establishment). This place is a disgusting, dirty excuse for a restaurant. I have lived in the Salt Lake City area for about 11 years, and have been a guest at this dive for weddings, corporate functions and other private dinners. There has never been an occasion that we (my husband and I) have left feeling anything but disappointment and anger with the staff for such poor quality and treatment. Besides the view of the mountains and canyon, this place is a joke.\r We feel that Lacaille takes advantage of unsuspecting patrons by serving very low-end food, and hiring a wait staff that is unprofessional and inexperienced. Training, and overall management is obviously non-existent. They charge astronomical prices that are completely unjustified by any standard. The place has always been filthy dirty, and judging by the posts left by disgruntled employees, the ""rodent"" problem they are experiencing does not surprise us.\r Every single time we have left this place, we have vowed never to return, but do for one stupid reason or another. Go figure. My only advise to the public is avoid, avoid avoid, unless you do not care about quality of food and service, and do not care about throwing money and time away. Pros: view of canyon Cons: food, service, dirty, rodent problem, no management, crazy prices more

I stumbled upon these reviews while trying to locate a restaurant in Salt Lake that would deliver an amazing dining experience...and I have to say I am SHOCKED!! Growing up in Utah, going to Lacaille was always a diners delight for their food, setting, ambience etc. I can't believe these reviews, not to mention the ""Professional Management"" retalliation that is taking place! Do you so-called Managers realize that the general public reads these reviews? I had a hard time believing some of the accusations until I witnessed the replies from your ""Executive Staff"". I, for one, know I will never step foot into this place..there are too many other ""5"" restaurants in this valley that deserve my hard earned buck...this one doesn't even come close to rating a 1 star...but this site won't let you select anything lower. As for these employees that are complaining, get out while you can! This place won't survive any longer with overpriced Denny's food, Unprofessional Staff and Servers, Cruella De Vil style management, and rodent invaded quarters. Bon Appetit !! Pros: View of the Mountains and Gardens Cons: EVERYTHING ELSE!!!!!!!!!!!!!!!!!!!! more

La Caille is an absolute wonder! As you enter the gates you are flooded with the image of gorgeous lakes, graceful swans, elegant peacocks and breathtaking gardens. From the moment you walk in the doors you feel as though you've stepped into a French chateau straight out of Aix-en-Provence. The staff is dressed up with style reminiscent to the late eighteenth century. You are welcomed in with open arms, as the personnel seem delighted to have you there. You definitely feel you are important.\r The food was wonderful. For entree: I ordered the Caneton de la Saison. I can?t even begin to tell you how wonderful I found my meal. Strongly a recommendation for all duck lovers, or if you have never tried duck, this would be a perfect time. Somehow I convinced my boyfriend, who is extremely picky, to try a bite and he was fishing for more all evening! My boyfriend ordered the Entrecote Steak and requested a few changes. They gladly received his request with no trouble at all. He loved his meal! I would recommend this to anyone weary of the French cuisine as a safe choice for a fabulous dinner. The final event for the night was dessert. I received the Banana Foster. Our server set a flame to the glass resulting in engulfing orange-blue flames on the plate. The banana & caramel mix was then poured into the glass as the flamed cooled. The presentation was stunning, even if you are not a fan of banana foster, I would say the presentation alone was worth the order.\r In summary, La Caille is simply something you have to see for yourself. \r If you are looking for a romantic getaway from the world, this is the place. \r If you are looking to celebrate any important occasion, this is the place.\r If you are eager to create a lifelong memorable evening, this is the place. \r Don?t just take my word for it. Try it for yourself. I know that you will walk away with an amazing memory, experience, and a longing for the next time you can make it back. I know I did! Pros: Service, Value, Food, View, Ambience, Parking, Everything Cons: Can't think of a single one! more

Actually there is a difference between service fees and gratuity fees. A service fee is the money that the customer pays to the company so the company can pay all of the employees who work on the event such as chefs, dishwashers, prep cooks, servers, and event coordinators, their hourly wage, A gratuity fee is usually 18% of the final bill which is supposed to go to the service staff which is standard in Utah restaurants. Also i can assure you that the servers working an event do not make 25$ an hour because if they did then they wouldn't be so upset with the management. Even if the servers are getting between 10$ and 15$ an hour, which is hardly enough to live on, the idea of management stealing money and even, in some cases, blaming it on the employees is just messed up. obviously there is a huge problem at this place because most every employee has a problem and nobody wants to say anything because everybody fears for their job if they stand up. because trust me people have been fired for much less then standing up for themselves at La Caille Pros: great service, views Cons: unsanitary, poor quality, theft, animal abuse more

My name is Mary Runolfson. My father and my uncle own La Caille. My cell phone number is 916-0050 and my direct office line is 942-1751. My email is mary@lacaillecom. If you have a question regarding La Caille, its policies, its managements styles, or its standing with the Board of Health, please contact me. I would be happy to dialogue. I am open to feedback. I am receptive to dialogue. I am grateful to all of you who cared enough to be honest. I look forward to growth and progress. Let's band together and make L's, regulars, and the general La Caille experience lovely, memorable, and profitable. I look forward to hearing from you. more

To the LaQaille employees:\r \r These people don't pay you the gratuities designated for you by the customers? Regardless of the size or type of event this may and probably is a violation of your state labor laws. Check it out.\r The owners and managers of this dump seem to be very unethical and unprofessional. Do your best to expose this to the general public. Good Luck. \r P.S. For the sake of everyone..........someone give the health dept. in your city a call to discuss the ""rodent problem"". more

My fiance took me here for a romantic evening and said he heard this place was good...We had an appetizer, entrees, dessert, and wine. WAY overpriced. We went to Chicago a month after and spent about the same amount for wayyy better food. The flavors of the food just didn't go well together and was overcooked. The restaurant is gorgeous though. We definitely enjoyed that. Our server was sweet, but didn't know much about the wine. I probably would not go here again. As for the employees that are writing back and forth, I guess thanks for the insight on the way it is run, but grow up to both of you especially the managers. VERY unprofessional. Maybe this is why the whole restaurant just doesn't mesh well. more

Again lets talk some truths about La Caille. For your information I am one of your long term employee's. So I speak from experience. You just proved how you treat us. I am not surprised at the name calling, though I do find it publicly offensive. Yes, you make it clear daily our jobs are always on the line. And yes you can replace us. And there lies part of the service problem. You keep replacing the knowledgeable staff with unskilled servers to serve under the new regime. Many of these servers have never served befor. This is supposed to be fine dinning. The servers should be experienced, to provide the customers with the best service possible. Moral has never been so low. There was a time we all loved to come to work. We were treated with great appreciation and respect. Although David ran things then. Still even after he didn't things weren't as bad as they are now. We were even paid better for the events. You know this has been a major complaint for some time. It has ultimately affected the customers. They are paying for the experience of La Caille. No matter how hard we have to work to give it to them. So why not put the customers first and go back to paying us right to give it to them? You know you're charging them for it ! Give them what they are paying for. I emplor you if you are reading this as a customer and you have a special event planned please call our office @ 942-1751 and tell them you deserve the La Caille experience. Everything I said in my previous post was true and honestly fair. And all you do is resort to belitteing and name calling. Instead of solutions. Why not find a way to come together and fix the problems ? Make La Caille a better place a place it can be again ! The end result would be happy loyal staff and the customers comming first making them happy and giving them what they are paying for!!! more

Ha ha. The Stop Complaining post is our GM. He just proved himself to everyone else that what is being said about La Caille is true! Now everyone knows that the managers are crazy and evil! He treats us like that but a hundred times worse. There is no greater unifer than the common enemy. Keep up the posts! more

you people should be thanking us every day that we allow you to work for us. besides some of the long term dedicated ones, you are all pieces of ####. You know we could replace you in a snap. Stop these posts now. You know how hard we are trying to get rid of the rodent problem, you know we are trying to improve every day, but yet you keep crying. END IT. more

Lets talk some stright truths about La Caille. I am currantly a server there. I am not unhappy or happily employed there. I just want to provide you the customers with some facts so you can make your own dinning choice. Yes it is true the majority of the food there is either canned, bottled, boxed or frozen. The shrimp, Oysters and lobster (very expensive) is no differnt than the ones you purchase at Costco. But who's to say this is not true of other restauraunts. Our food does taste good though. There is a major vermon problem there. The new GM in his cost cutting plan will not pay for a decent pest control service. He uses only do it yourself products. These vermon are New York City huge. They are located in the kitchen, dry food storage, cold food storage among many other places. Thay are very well fed and don't seem to be leaving. (maybe other restauraunts have this problem as well) It is very true the staff here is treated horribly!!! We are always yelled at being treated stupid and in constant fear for our jobs. So that don't leave happy staff for you to encounter. Also if you have an event planned there party or wedding for example. You will more than likely not recieve good service. This is unfortunatly not any fault of yours. It is however because La Caille charges you a 15-20% service fee. Which they lead you to beleave is for the staff. It is not! We are barely paid minimum wage for these events! They pocket the rest! We all hate working these events. There is so much work to do for no money. Im sure you are wondering if things are so bad here than why stay? I can speak for all the servers when I answer this. We are just like you trying to pay bills and support a family. Because of the very high prices we make more in tips here than at somewhere like Applebees. If you come into dine with us on a regular evening you will recieve good service because we are working for your tips. I'm only giving you facts here not petty differnces. Buyer be informed. Pros: nothing Cons: nothing more

La Caille is amazing!! Beautiful, fun, and they have a great staff. I have NEVER had a bad experience here. This place is the ""sure thing"". \r I love that the servers are knowledgeable, friendly & honest. Their food is delicious and they even have valet :) \r I have taken my Mother here every Mothers Day for the past 10 years. I have NEVER been let down.\r You know you will be taken care of when the owner is helping out in the kitchen. That is hard to find these days (an owner who REALLY cares) but he finds time in his busy schedule. That just goes to show how much heart and soul is put into this place. If you want to impress that special someone or just because, this is the place. Great food. Great service. Amazing view. Very well kept, and if you can see this place around Christmas time.... WOW!!! \r The level of professionalism is unmatched. Perfect place for a wedding or even a proposal :) \r If you are looking for great food, fun and a beautiful atmosphere you will regret missing out on this place. Pros: Valet Parking, and the most beautiful place in Utah Cons: Honestly, NONE more

I believe most people in this valley know of the narcotic and alcohol abuse that has gone on for years at LaCaille. (you can still obtain coke from many of the servers). I believe most know of the rude and unprofessional treatment of not only employees but ""guests"" as well. Most people know that LaCaille serves up horrible food, and passes it off as ""high end"" by way of false marketing and a lovely setting. The service has always been a total joke......large breasts attached to clueless bimbos. Everyone that has ever dined at this dump has gone away with a bad taste in their mouth, either literally or from the enormous prices that this place gets away with charging. What surprises me the most is that it has stayed in business so long.........such a scam. Pros: the view Cons: everything else more

It?s nice to know that La Caille?s upper management is taking the high road with its response. I won't name names here in this post because that would be highly unprofessional. Speaking of ?ammunition? and before you jump to conclusions as to who is writing these posts, get your facts straight. This is not who you think it is. There?s more than one person who can construct a coherent sentence at La Caille. But I?ll be happy to contact Joanne about your post on this website. I?m sure you won?t make another enemy there. Don?t believe everything you see. Just because I?ve called myself a former server doesn?t mean I am?but I could be. Your post only serves to reinforce the very I things I stated in my post: corrupt, petty, unprofessional. It?s nice to know that the public can witness the behavior for themselves. Don?t forget that you and your management staff have a lot of dirt to hide. Don?t think that employees, cooks, busboys, bartenders, and dishwashers don?t know all of the salacious and illegal deeds going on behind the curtain. There are years of employees who know things that they shouldn?t, including myself. So if I were you, I would look in the mirror and accept that La Caille has done some wrong things in the past and has some things to improve on. Then it should start from the bottom up and fix it, including treating its employees with more respect, instead of having its only educated manager/event coordinator project her delusional self-loathing onto internet posts. more

Joann - \r I'm sorry you feel this way about La Caille and chose to vent your frustrations in an anonymous forum. How brave of you. Perhaps, while you were still employeed, you could have shared your experiences with management and reaped the rewards of improving both La Caille and your experience as a server. \r La Caille, like any successful business, tows a fine line between profit and expenses. I challenge any reader to find fault with our food. I also challenge the Board of Health to an inspection anytime. Bring it on. As to the personal attacks, shame on you. Could you find nothing substantial to use as ammunition regarding the new GM and event coordinators? \r Please return your uniform as soon as possible. By the way, per our records, you received an average of $18 per hour. How much do you make teaching? I would wager it's less. We're such beasts (oh wait, nepotistic beasts). \r Best of luck...and to anyone out there considering hiring Joann, don't. When she quit, she did so with a note to our MOD. It read, ""I quit."" No notice. Her motivation: she didn't want to work a double. Poor thing. \r Good luck. Consider your relationship with La Caille terminated. Take your venom elsewhere. more