10/08/09

DO NOT EVEN THINK ABOUT IT

by EatingOutGuru

Rule of thumb in any service-based business- to create and allow for a customer experience. no matter how good the food is, if you have HORRIBLE service and a sense of bad attitude - no business can ever thrive. I hope this is a lesson well-learned. The wait staff have to STOP being so pompous, arrogant, and conceited.They can make you feel like you are dirt - why? Because 1) you do not go with their recommendations 2) you haven't heard about them before 3) you are requesting for simple modifications to the chef's menu (ie, due to allergies to certain foods), 4) you are asking too many questions

Perhaps taking pride in your own creations or service is a good thing, but you cannot become so ridiculously magnanimous at a customer's expense!

A restaurant and its operation earn a level of prestige - they do not own it just like that nor by force. With this economy, I apologize if any negative reviews will impact their business, but I seriously hope this a lesson to be learned. I am usually NOT a complainer either but I also do know what it takes to gain self-respect, regard, and praise, as an entrrepreneur myself. It is through moral uprightness and being personable, friendly and inviting - a restaurant will be rewarded with returning customers and approval.

• Pros: perfect restaurant if you like to be mistreated

05/20/09

Great Pre-fix Menu

by Bridgetann

I love this place! The staff is always accommodating, friendly, and on point!

The food is Unique and delicious. The décor, warm and cozy. Knife and Fork is one of those special places people come back to again and again.

• Pros: Food and location

05/18/09

Good food, Not so good otherwise

by JoeC

Went there for the tasting menu with my girlfriend recently. It was alright, but overall much less impressive than I expected. Perhaps I'm just used to higher quality tasting menus. Let me say that the food was generally good. However, there were aspects of the presentation and service which just struck me as amateurish and silly. I'll just list the two which stuck out most prominently.

The first couple of dishes coming out were all covered in chervil. I thought that maybe it was just a coincidence. However, the more dishes that came, the more chervil we got. Did they have a surplus that they needed to offload onto us? Out of our 6 dishes, 4 of them were covered in chervil. There was no difference in the presentation of it, just a dish of whatever and then covered in chervil. To me, it's like serving a giant lemon wedge with every dish. I have nothing against chervil, but why put it on top of 2/3 of the dishes? Gladly, the dessert wasn't one of them.

However, the dessert was another problem I had. We were both served in the same small dishes, but filled with glaringly different amounts. A serving isn't exceptionally large to begin with, so you might think that consistency might be easy. However, they sure didn't manage that. The levels were visibly off. I wasn't much in the mood for the dessert anyway, so I didn't make a comment, but I'm not sure how you can serve two people at a table a course of a tasting menu and have the quantity of food be visibly different.

I'd suggest not getting the tasting menu and just ordering an appetizer+entree. It might cost just a little more (or the same depending on what you get), but you'll be saved from the silliness of an unorganized tasting menu. Since I didn't have a complaint about the food itself, I'd recommend going here if you want to try it for that reason alone.

• Pros: Good food
• Cons: Amateur presentation, better tasting menus elsewhere