|
Review content:
We dined at the Copper Grille on 12/22/2009, there were 2 other tables at the time, one party of 11. We were seated promptly, then we sat and sat some more until a trainee approached us 15 minutes later. I should have left at this point, my fault. It took another 15 minutes to get the drink order, we still haven't seen our main server yet to explain the specials and to answer some questions. He arrives, all the while 4 other servers line the walls watching the empty room and talking, I ask if they serve Grolsch Beer, "I don't know", "I'll go check", I'm still waiting for the answer. I own a fine dining restaurant myself and have been a chef for 33 years, but what happened next is comical. I order the classic caesar salad, my wife the lobster bisque, my daughter the ravioli appetizer. In my day the classic caesar salad is parmesean cheese, anchoivies, romaine, a made at the table dressing using raw egg and freshly made croutons. Wrong! Here it is a bottled dressing, raw red onions, capers and hard boiled eggs, for $8.00! The bisque had the consistency of pudding, and was as saltly a pudding I've ever tasted, it went uneaten. Our party of four order, the small filet, $29.00, the filet on the bone $45, and a Kobe Burger for a whopping $20.00. I asked the server if the Kobe was Japanese Kobe or American Waygu, he stated it says Kobe on the box in the freezer! We ordered two sides, garlic mashed, $8.00 and the Green Beans $8.00, the beans were great, the garlic mashed, well the potato was the side dish to the main course of salt! The burger was well done, not medium, the one lettuce leaf on top was rotten, and the tomato was a gas house hard tomato with the stem end, excuse me, for $20.00! The only good point were the staks, cooked to perfection and tasty, worth the price, hell no, tiny portions. My Filet on the Bone was overwhelmed by a 16 inch plate with no garnish, or anything else on it. During the course of all this, no service people were around. I finally had enough, I looked to the Hostess station, to see the Maitre'D, picking her teeth with her finger, gross! I called her over and the excuses started, it wasn't salt I was tasting it was "garlic", not. I explained as a classically trained chef with 33 years experience I know the difference, her response, "AWESOME"! It was the worst dining experience I've ever had, the server was with the 11 top all night, all the other servers, backs against the wall, did nothing. Even after removing several of the uneaten items off the bill, the cost was over a $100.00, we went out for pizza afterwards.
Pros: Quiet, no one there
Cons: At these prices I expect perfection, not even close
|