had dinner here a good few weeks ago, and was more than excited when i heard that we were going to be popping in. i had heard such great things about chef's warehouse, and spent most of my day drooling while thinking about what i would be eating that evening. to my dismay, i was sorely disappointed.
by the time we were finally seated, the restaurant had run out of their loin of venison, which was replaced by duck liver parfait, a detail handwritten onto our menu. although i understand that they had perhaps underestimated what dinner demand may be, what had me so bitter, was that neither of the waitresses that served us felt it necessary to advise that the kitchen had also run out of the coq au vin. you can only imagine my disappointment when i was instead served a less than average penne carbonara!
when anyone at the table had made any enquiries as to what exactly we were being served, the waitresses were very short, and showed no interest in what they were serving, and answered all questions in as short a sentence as possible. both of them had a lot of attitude, and even without tasting the food, i already had a bitter taste in my mouth. i understand, as someone who has waitressed, that it's hard to be at the top of your game when you have a lot of tables to serve and everyone has their own demands, but a "i hope you're enjoying your meal" or even just giving your table the time of day, can go a long way towards creating customer service appreciation.
considering what this restaurant charges, i expect them to be better prepared, and to have staff who are more attentive towards not only the diners, but also to what is happening in the kitchen. a little communication can go a long way.
liam tomlin has so much talent and expertise, but i feel like we didn't get a taste of either. can't say i'm in a hurry to return.