OK foodies, here goes. You may not know this about me, but in a past life I worked as a professional chef in NYC. That being said I do know a thing or two about food, even though I have been known to frequent fast food dives.
We were promptly seated in a nice table at the back of the restaurant, just shy of the room in the back that probably gets used as a private party room, but looks like an afterthought.
I will agree with all about the decor and the accoustics, which were blah to say the least. The table beside us was so loud I thought they were sitting at mine.
The decore is sparse with a few French themed posters and a giant chalk bobard full of things on it that were hard to see through the disorganized way they were put on there. Apparently there are interesting things on it if you can actually read them.
To be honest I kept feeling like I got old before my time and was sitting in an old age home cafeteria. Sorry, but yes, most if not all of the patrons were well over 65.
We had a lovely server who really knew her stuff and was a great help in ordering our meal, albeit disappointing to say the least, but more on that in a minute.
The tip off was when we came in and I saw that the chef was at the bar (For whatever reason) and not in the kitchen. You know it is a slow night if the chef is out of the kitchen at 8:00, which is supposed to be rush hour.
Now, the food... In a word, blah to blah plus. What self respecting French Bistro will have salt and pepper on the table? I'll tell you... none. French cuisine is supposed to be cooked so well that the patron will not need anything else. And the salt was in it's original container. Made me feel like I was in some run down dump.
The table ordered as follows: Warm goat cheese salad, turkey meatballs, 2 lobster bisques. The goat cheese was so soft it barely held up and was overwhelming. The turkey meatballs were gummy, and the lobster bisque was not what you would expect. It was very briney, not so creamy (As instructed by our wate person) and no lobster in it to mention, something I would expect for the price.
Next course, lamb stew with couscous and root vegetables, veal picata, hamburger, and seafood chiopino. The chiopino had the same liquid form the lobster bisque, hmmm. Veal picata was spicey... since when? The burger was OK and then there was gnocci ala bolognses. So in a word... blah.
Sorry folks, but there is no way I am going to go back to this place. It just didn't hold up to what I heard about it.
Peter Burstyn is a former chef from NY and is now an insurance agent with Farmers Insurance. Visit farmersagent dot com/pburstyn