Having had a fun and great-tasting first experience at Butcher and the Boar a few weeks ago, I was looking forward to meeting three friends there for another try. The food still impressed across the board - jalapenos, pork chop, honey chipotle glazed chicken, mahi mahi and especially the sausage sampler were all frankly delicious. And I'm picky. Really. Service, on the other hand, left much to be desired. Actually, I take that back. The service itself (taking orders, bringing food and drinks) was okay. What was sorely lacking was hospitality - that quality that great restaurants have that makes a diner feel like the restaurant and its employees appreciate your business and want you to enjoy yourself.
My group had an 8:30 reservation on a busy weekend night and I was not surprised nor upset that our table was not immediately available. It was a lovely evening for a drink outside the backyard beer garden, and we enjoyed that very much (for about 15 minutes). By 9:00 irritation was setting in and we went to check with the host about our table. People, where are your manners? Do you really think it's acceptable to keep a group waiting 35-40 minutes past their reservation time without the slightest hint of apology? I see no good excuse for not sending over appetizers or a round of drinks, or something to a group that has waited that long.
The wait wasn't even the worst part! We waited all that time only to have our group of four seated at a round six-top, which in a noisy restaurant essentially relegated each of us to talking only with the person sitting next to us and totally defeated the purpose of our group dinner. My group even declined dessert - unheard of in our circles. I think by that point we were just tired of sitting in a circle staring at each other unable to actually talk. The bottom line for me was that although the food was delicious, the lack of hospitality took the fun out of my meal and no amount of incredible house-made sausage can make up for that.
Monday, July 9, 2012
Monday, June 11, 2012
5 Sweet Sweets
Dear Chefs,
We've noticed some of you take a vacation when it is time for dessert, so we want to give gold stars to a few of our favorites. We'd like to thank these chefs for paying as much "or more" attention to dessert as the rest of the meal.
In particular order:
5 - The Good Earth's Ginger Snap Cookie - Looking to spice things up? This is your cookie. Definitely plan on following this chewy treat up with a glass of milk. When you're done with this you'll know your meal is over.
4 - Sebastian Joe's Oreo Ice Cream - A staple of summer time, it only edges out the other 37 flavors I love from there.
3 - Al Vento's Honey Ricotta Cheesecake - The lightest thing made with cream cheese you've ever had. It was great to eat cheesecake without feeling like I was eating cheesecake. The hazelnut biscotti crust and a little touch of spice with the citrus put this dessert on the list.
2 - 112 Eatery's Butterscotch Budino - You were doing salted caramel before it was cool. Or wait, are you the ones who made it cool? Creamy, salty, sweet and difficult to share. Does anyone know who Nancy Silverton is?
1 - Piccolo's Pine Needle Panna Cotta - A revelation. Period. Check out our Piccolo review below.
We're always on the lookout for one more. If you have one you think we need to try, let us know.
Hugs and kisses,
The Restaurant Tramps
We've noticed some of you take a vacation when it is time for dessert, so we want to give gold stars to a few of our favorites. We'd like to thank these chefs for paying as much "or more" attention to dessert as the rest of the meal.
In particular order:
5 - The Good Earth's Ginger Snap Cookie - Looking to spice things up? This is your cookie. Definitely plan on following this chewy treat up with a glass of milk. When you're done with this you'll know your meal is over.
4 - Sebastian Joe's Oreo Ice Cream - A staple of summer time, it only edges out the other 37 flavors I love from there.
3 - Al Vento's Honey Ricotta Cheesecake - The lightest thing made with cream cheese you've ever had. It was great to eat cheesecake without feeling like I was eating cheesecake. The hazelnut biscotti crust and a little touch of spice with the citrus put this dessert on the list.
2 - 112 Eatery's Butterscotch Budino - You were doing salted caramel before it was cool. Or wait, are you the ones who made it cool? Creamy, salty, sweet and difficult to share. Does anyone know who Nancy Silverton is?
1 - Piccolo's Pine Needle Panna Cotta - A revelation. Period. Check out our Piccolo review below.
We're always on the lookout for one more. If you have one you think we need to try, let us know.
Hugs and kisses,
The Restaurant Tramps
Saturday, June 9, 2012
Disgruntled Server Post
Just because the food and drinks are discounted during Happy Hour, this does not mean my tip should be discounted.
Thursday, June 7, 2012
Piccolo
Piccolo
4300 Bryant Avenue
Minneapolis, MN
612.827.8111
Saturday night at Piccolo, a foodie's delight.
Razor clam chowder with compressed celery, crispy sweetbreads and tapioca
I like my first course to have punch that wakes up my taste buds but they all slept through the razor clam chowder. It was under seasoned and I can't even believe I'm saying this but I was disappointed in Piccolo. The sweetbreads kept me from hating it.
Cauliflower terrine with golden raisins, asparagus and marcona almonds
Split vote on this dish. I thought the dish was terrific, it had depth and the sprinkle of sea salt brought the dish to life. My dining companion felt it needed a touch of citrus or something tart to cut the richness of the creamy terrine.
Camembert and apple tortelloni with rabbit "pancetta" spring onions and sorrel
Two thumbs up. Biting into the al dente tortelloni with creamy camembert brought back the Piccolo I remember. We were happy to be back on track.
Scrambled brown eggs with pickled pig's feet, truffle butter and Parmigiano
There is a reason this is their signature dish. Riots would break out if this was taken off the menu. There is a richness to the parmigiano and the truffle butter but the eggs are light and keep the dish from becoming too heavy. (Side Note: They will not make this "To Go", yes I have asked.)
Monkfish and crab roulade with poached egg, asparagus and arugula
Poached egg on seafood was new to us and we weren't sure if that was a good or bad thing. We thought the dish was decent for Piccolo, which means it is 10 times better than most food. But it still lacked the "Wow Factor" we've come to expect.
Veal breast with tarragon, radishes, peas and bone marrow rice pudding
Holy fucking shit!!! Bone marrow rice pudding where have you been? I've searching for you...do know how many bad dishes I've had to taste over the years to find you? The veal breast was so tender I could've fallen asleep on it. The radishes and the wasabi peas gave the dish a nice little kick and crunch. We were hitting our Piccolo stride.
Smoked Pine Ridge Farms pork jowls with boiled peanuts, ramps, Benton's ham and celery root
Piccolo cooks and seasons unusual cuts of meat like no other restaurant in town. Then they take said meat and place it with the most unexpected combination of accompaniments... and they blow your mind. This was another great dish.
Pine needle panna cotta with pine nut brittle and mugolio
Gas prices up? Home values down? Constant threat of terrorism? Who cares, eat some pine needle panna cotta. Guaranteed to make you forget about everything. One of the best desserts we've ever had. The fragrance of pine needle in a smooth and silky package with a nice crunch and saltiness of the pine nut brittle.
About halfway through writing this review I called for another reservation. I'll keep you updated...
4300 Bryant Avenue
Minneapolis, MN
612.827.8111
Saturday night at Piccolo, a foodie's delight.
Razor clam chowder with compressed celery, crispy sweetbreads and tapioca
I like my first course to have punch that wakes up my taste buds but they all slept through the razor clam chowder. It was under seasoned and I can't even believe I'm saying this but I was disappointed in Piccolo. The sweetbreads kept me from hating it.
Cauliflower terrine with golden raisins, asparagus and marcona almonds
Split vote on this dish. I thought the dish was terrific, it had depth and the sprinkle of sea salt brought the dish to life. My dining companion felt it needed a touch of citrus or something tart to cut the richness of the creamy terrine.
Camembert and apple tortelloni with rabbit "pancetta" spring onions and sorrel
Two thumbs up. Biting into the al dente tortelloni with creamy camembert brought back the Piccolo I remember. We were happy to be back on track.
Scrambled brown eggs with pickled pig's feet, truffle butter and Parmigiano
There is a reason this is their signature dish. Riots would break out if this was taken off the menu. There is a richness to the parmigiano and the truffle butter but the eggs are light and keep the dish from becoming too heavy. (Side Note: They will not make this "To Go", yes I have asked.)
Monkfish and crab roulade with poached egg, asparagus and arugula
Poached egg on seafood was new to us and we weren't sure if that was a good or bad thing. We thought the dish was decent for Piccolo, which means it is 10 times better than most food. But it still lacked the "Wow Factor" we've come to expect.
Veal breast with tarragon, radishes, peas and bone marrow rice pudding
Holy fucking shit!!! Bone marrow rice pudding where have you been? I've searching for you...do know how many bad dishes I've had to taste over the years to find you? The veal breast was so tender I could've fallen asleep on it. The radishes and the wasabi peas gave the dish a nice little kick and crunch. We were hitting our Piccolo stride.
Smoked Pine Ridge Farms pork jowls with boiled peanuts, ramps, Benton's ham and celery root
Piccolo cooks and seasons unusual cuts of meat like no other restaurant in town. Then they take said meat and place it with the most unexpected combination of accompaniments... and they blow your mind. This was another great dish.
Pine needle panna cotta with pine nut brittle and mugolio
Gas prices up? Home values down? Constant threat of terrorism? Who cares, eat some pine needle panna cotta. Guaranteed to make you forget about everything. One of the best desserts we've ever had. The fragrance of pine needle in a smooth and silky package with a nice crunch and saltiness of the pine nut brittle.
About halfway through writing this review I called for another reservation. I'll keep you updated...
Tuesday, June 5, 2012
The Butcher, the Boar and the Jalapeno
Butcher & The Boar
1121 Hennepin Ave.
Mpls, MN 55403
612-238-8888
butcherandtheboar.com
Monday, June 4, 2012
Pat's Tap Revisited - They're Holding
Pat's Tap
3510 Nicollet Ave.
Mpls, MN 55408
612-822-8216
On my first visit, I thought the food was sub-par. On the return trip, I really enjoyed the dishes I had.
Breakdown:
Breakdown:
Goat Cheese Fritters: So deep fried goat cheese is always going to be good. But the crispy texture of the fritter was very unique and a little pickled onion over the top was terrific too. Three 1.5 inch by 1.5 inch fritters per serving.
Lamb Meat Balls: The sauce was terrific. I thought about licking the bowl but I wasn't nearly drunk enough (explanation below).
In addition to those two, we had several other dishes. Nothing worth ripping on...which is rare in my world.
Service: Our server apparently swung by the crack stacks and wiped them out of everything before coming to work. Besides the 1/2 opened eyes, the slow and repetitive conversation, and the infrequent visits, we repeatedly heard:
"Your drinks didn't come yet?" - Now as a server, there have been times when I've had to ask my tables if their food had come. These are very rare and unique situations that mostly involve oysters (oyster times out of the kitchen are all over the board between 5-20 minutes, likewise they are very slam-able) so if I'm away from your table for 5 minutes making lattes for another table it is possible that the dish has been delivered and cleared without my knowledge. In an extreme situation the same thing could happen with a salad but only with the hungriest of diners.
Now the thing with our drinks is that they were not slam-able: dark beers and martinis. So, apparently the first drink ticket was "lost" (code word for: I forgot to fucking punch it in).
After round one, our waitress asked us, "Is there anything I can do for you?"
We responded with, "Yes we would like our drinks and our food." Both of which we ordered 10 minutes prior. Her response was a fumbling of lines as she tried to secretly confirm what we ordered while pretending like she'd already rung it in.
In addition to all of this, she would sit down next to a friend/customer and talk for a several minutes at a time. At one point, another server had to ask her to check on all of her tables.
Nothing was taken off the check.
Now the thing with our drinks is that they were not slam-able: dark beers and martinis. So, apparently the first drink ticket was "lost" (code word for: I forgot to fucking punch it in).
After round one, our waitress asked us, "Is there anything I can do for you?"
We responded with, "Yes we would like our drinks and our food." Both of which we ordered 10 minutes prior. Her response was a fumbling of lines as she tried to secretly confirm what we ordered while pretending like she'd already rung it in.
In addition to all of this, she would sit down next to a friend/customer and talk for a several minutes at a time. At one point, another server had to ask her to check on all of her tables.
Nothing was taken off the check.
Disgruntled Server Posts...
Customer: "Tell me about you're B.L.T.?"
What I wanted to say: "Well, it's got GOD DAMN bacon, lettuce, and tomato on it."
What I said: "It has local farm raised bacon served on 9 grain toast with an herb aioli."
What I wanted to say: "Well, it's got GOD DAMN bacon, lettuce, and tomato on it."
What I said: "It has local farm raised bacon served on 9 grain toast with an herb aioli."
Sunday, April 1, 2012
Disgruntled Server Post...
Please do not write "Great Service" on the tab and then leave me $120 on $900. I would prefer to think I suck.
Tilia - Faux Gras
2726 West 43rd Street
Minneapolis, MN 55410
612.354.2806
www.tiliampls.com
This is the best six-dollar-n-fifty-cent dish ever made.
Minneapolis, MN 55410
612.354.2806
www.tiliampls.com
This is the best six-dollar-n-fifty-cent dish ever made.
Friday, March 30, 2012
McCoy's Public House
3801 Grand Way (Grand & Excelsior)
(952) 224-9494
www.mccoysmn.com
McCoys consistently delivers decent food with poor service. Likewise, they have a great beer selection that is poured by the shyest bartenders in town.
(952) 224-9494
www.mccoysmn.com
McCoys consistently delivers decent food with poor service. Likewise, they have a great beer selection that is poured by the shyest bartenders in town.
Monday, March 26, 2012
The Pig and Fiddle
3812 W 50th Street, Minneapolis AKA (50th and France, Edina)
952-955-8385
That is one hell of a beer list, CHEERS!!!!
952-955-8385
That is one hell of a beer list, CHEERS!!!!
Thursday, March 22, 2012
The Butcher Block - "Smoking Section Please"
The Butcher Block – “Smoking Section Please”
The Dinner
I went to the Butcher Block the other night and it was good - not “knock
it out of the park” good, but good. We ordered the beef carpaccio to start, which was a generous
portion, and a little difficult to eat (a positive in my book, I like
pepper mill or salt shaker on the table (a little cocky maybe?). While we
enjoyed our carpaccio ,our server was outside puffing on a few
Parliaments. Nothing complements a good dish like the smell of
I’m a sucker for short ribs, so we did that for the third course. The
short ribs were decent, but starting to get a little dry. I still
enjoyed them though. The roasted potatoes with the horseradish aioli were a nice addition to the dish and I appreciated having something different than garlic mashed potatoes.
Dessert was horrible. The chocolate torta was dry and lacked flavor.
Apparently the chef knew it too, so he went to the newest trick in the
book and added caramel and sea salt. I guess we should have listened to our server when she recommended the torrone. Next time we know.
The Breakdown
Service: Besides inhaling a cloud of smoke, our server was pretty
Atmosphere: A good little date spot, but that windowless dining room is a real bummer on a beautiful evening in NE.
Carpaccio: Solid
Rigatoni Alla Norcina: Solid
Short Ribs: Decent
Dessert: Sucked
Overall, I would and will return for the carpaccio and pasta at
reasonable prices (especially when a trip to Surdyk's is also
involved), but it won't make my most-frequented list.
I went to the Butcher Block the other night and it was good - not “knock
it out of the park” good, but good. We ordered the beef carpaccio to start, which was a generous
portion, and a little difficult to eat (a positive in my book, I like
rolling up my sleeves for dinner). I’m a pepper guy and would have
liked to add a little to the carpaccio. I was surprised not to find apepper mill or salt shaker on the table (a little cocky maybe?). While we
enjoyed our carpaccio ,our server was outside puffing on a few
Parliaments. Nothing complements a good dish like the smell of
ashtray.
The second course was rigatoni alla norcina (house ground pork
sausage, truffle cream). A good dish, I’d order it again. The house ground sausage definitely elevated this dish above a run-of-the-mill pasta with sausage and the rich cream sauce makes it a great one to share.The second course was rigatoni alla norcina (house ground pork
I’m a sucker for short ribs, so we did that for the third course. The
enjoyed them though. The roasted potatoes with the horseradish aioli were a nice addition to the dish and I appreciated having something different than garlic mashed potatoes.
Dessert was horrible. The chocolate torta was dry and lacked flavor.
book and added caramel and sea salt. I guess we should have listened to our server when she recommended the torrone. Next time we know.
The Breakdown
Service: Besides inhaling a cloud of smoke, our server was pretty
good. She gave us several suggestions and was attentive. She seemed
to lack wine knowledge which would have been nice as I’m not to
familiar with Italian wines, although she made up for that somewhat by offering tastes of several bottles we were considering so that we could choose our favorite.to lack wine knowledge which would have been nice as I’m not to
Atmosphere: A good little date spot, but that windowless dining room is a real bummer on a beautiful evening in NE.
Food:
Carpaccio: Solid
Rigatoni Alla Norcina: Solid
Short Ribs: Decent
Dessert: Sucked
reasonable prices (especially when a trip to Surdyk's is also
involved), but it won't make my most-frequented list.
Monday, March 12, 2012
Pat's Tap
The food at Pat's Tap was much like the restaurant's name: generic and
generally forgettable. None of the food was particularly bad, but
nothing was memorable either. Most notable was the huge gap in
the level of service received in the bar area versus that which we
experienced once we were seated for dinner.
The night started off well. It was a weeknight during restaurant week and
when we arrived, there was a wait for a table. While waiting we considered
the options on the beer and wine list with a bartender who happily (and
without us having to ask) poured us tastes of every beer and wine we were
considering. What a treat to have a busy bartender be willing to go
the extra mile to make sure her customers were happy with their
drinks.
Contrast this with the comedy of errors that characterized our dinner
service. We were seated with the restaurant's regular menu - no
restaurant week menu in sight. Pet Peeve #1 of the evening: if you're
going to participate in restaurant week, do not make me go out of my
way to ask for the special menu. It makes me feel like you’re hoping to hide
that from me and I do not respect that.
generally forgettable. None of the food was particularly bad, but
nothing was memorable either. Most notable was the huge gap in
the level of service received in the bar area versus that which we
experienced once we were seated for dinner.
The night started off well. It was a weeknight during restaurant week and
when we arrived, there was a wait for a table. While waiting we considered
the options on the beer and wine list with a bartender who happily (and
without us having to ask) poured us tastes of every beer and wine we were
considering. What a treat to have a busy bartender be willing to go
the extra mile to make sure her customers were happy with their
drinks.
Contrast this with the comedy of errors that characterized our dinner
service. We were seated with the restaurant's regular menu - no
restaurant week menu in sight. Pet Peeve #1 of the evening: if you're
going to participate in restaurant week, do not make me go out of my
way to ask for the special menu. It makes me feel like you’re hoping to hide
that from me and I do not respect that.
While my dining companion was away from the table, no less than three
different servers came to ask me if we had a tab at the bar we needed
to pay. Although I think that's something a quality restuarant just
knows, as a casual neighborhood spot, I was willing to overlook the
question the first time. And possibly the second. Definitely not the
third.
On our server's recommendation, we started with the zucchini cakes and
the pork belly skewers. While zucchini cakes would not normally jump
enjoyed the lightly fried cakes served with lemon honey aioli. The pork
belly skewers were nicely flavored but could have used another element to
cut through their inherent fatiness. In addition to the restaurant week
appetizers, we wanted to try Pat's tomato soup, which was served with
cheesy crackers. To my taste, the soup was more smoke than tomato and it
wasn't my favorite version of this classic.
Before we had a chance to finish our apps, our entrees arrived. belly skewers were nicely flavored but could have used another element to
cut through their inherent fatiness. In addition to the restaurant week
appetizers, we wanted to try Pat's tomato soup, which was served with
cheesy crackers. To my taste, the soup was more smoke than tomato and it
wasn't my favorite version of this classic.
Pet Peeve #2: I have never heard a good excuse for bringing out a table's
entrees while they are still eating their appetizers. If you have
one, I'd love to hear it. Entrees of a warm spinach salad with smoked
chicken, egg, feta and mustard vinaigrette and a turkey burger with
whipped feta, lettuce, tomato and onion were...fine.
Izzy’s ice cream for dessert was good... it always is.one, I'd love to hear it. Entrees of a warm spinach salad with smoked
chicken, egg, feta and mustard vinaigrette and a turkey burger with
whipped feta, lettuce, tomato and onion were...fine.
All in all, here is the breakdown on Pat’s Tap after one visit (I’ll go anywhere
3 times before I make my final decision).
Bartender: Super fantastic
entrees well before apps were finished was extremely annoying. Besides that,
several servers watered and helped clear our table.
Food:
Zucchini Cakes - GOOD
Pork Belly Skewers - worth a try
Turkey Burger - okay but messy
Warm Spinach Salad - lacked flavor even though it was over dressed
Tuesday, February 14, 2012
Valentine’s Day:
14 Things We DON’T Love About Servers
14. Ignoring a Mistake
Mistakes happen. You
press a wrong button, the kitchen is behind, or a bartender is backed up. In case you’re wondering, I did notice. I’ll be quite forgiving if I hear an apology,
and if appropriate, you comp a glass of wine or dessert for me.
13. Not Bringing Fresh Silverware
If my silverware is dirty and on a dish you’re picking up,
PICK IT UP. It’s not like you’re the one
who is washing it.
12. Failing to Recognize Regulars
I don’t need a lot of attention (I’m lying) but a simple
smile or “welcome back” goes a long way.
11. Not Picking Up
the Check Promptly
When I put my credit card down, assume I’m ready to leave
even if I’m not (see #5).
10. Not Checking in After Food has Been Delivered
My steak may suck, it may be awesome. If it sucks, I wanna ask you for a side of
béarnaise to make it better.
9. “I haven’t tried
that…”
Epic Fail.
8. Claiming to Love Everything on the Menu
Every dish is not the best dish you’ve ever had. If I want your opinion, give it to me
straight.
7. Talking to Other Staff Members When I Need Something
Yeah, you just slept with Matt the bartender and that is hot
news, but I have needs too.
6. Constantly Upselling
If it’s not my birthday or I didn’t get promoted today. I may not want to spend a month’s rent on
dinner. Please don’t make me feel guilty for not
adding the lobster tail to my steak.
5. Not Refilling Water and Coffee After I’ve paid
“Hello…I’m still here…I might even come back.”
4. Having to Ask if There are Specials
If there are specials, I want to
know. Period.
*Gold
star if you also tell me how much the specials cost.
3. Courses Coming Out
on Top of Each Other
It’s not a race.
Under no circumstances do I want to see my main course before I’ve
finished my salad.
2. Letting My Glass Go Empty
Hands down, the easiest and most obvious problem to solve as
a server, likewise the most neglected.
1. Dropping the Check Before Asking if I Need Anything Else
I might be about to order a Louis XIII (okay, usually it’s a
coffee). If you drop the check too soon,
you’ll never know.
Subscribe to:
Posts (Atom)