Quote:
Originally Posted by Tadpole
Interesting. I remember our 1st visit to Chop House. We both ordered filet mignon, med-rare. It was so tough we couldn't even bite through it; a FILET!!! We complained to our server, who apologized, left our table, never again to be seen! Someone else (not the mgr, unfortunately) delivered our bill. We paid and vowed never to come back. Was this a fluke, or has anyone else experienced it?
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We had a similar experience there about a year ago. I ordered Chateaubriand which also came tough--great flavor, but tough and somewhat dry. This can happen in the hands of an inexperienced cook: Chateaubriand is sirloin, which can be a challenge. However the way it is supposed to come is butter-tender. Mine was far from that. My wife had (as I recall) lobster, which she said was fine. I did complain to the waitress who apologized, saying something about new staff coming on board. They did offer us free dessert.
I remember thinking that if the price of the meal was in the $50-75 range total I wouldn't have had a complaint. But approaching $200 including gratuity was something else entirely.
Maybe this is true for other folks as well, at Chop House or wherever. Now and again when a meal isn't up to par the excuse is "new cook", "new waitstaff", whatever. Probably true--but in such cases shouldn't prices be adjusted accordingly? Say "New Cook Special Tonight Only: 25% off all meals"? We as customers pay the same no matter who is in the kitchen.