Siegfried's - George Brown College
Has any one ever eaten here?
I haven't eaten there since I graduated from George Brown (Culinary Management) in 1999. Unless it's changed, the dishes are well prepared (by chef school students) under the supervision of a chef instructor. In those days, the menu was different every day, and the price for a full-course meal was unbeatable.
Having worked as a student in Siegfried's kitchen, I can attest to the fact that the student chefs work extremely hard and the food that goes out is usually quite good.
The dining room is run by hospitality students. They try hard, but sometimes the service is somewhat lacking.
I ate there about two weeks ago - meant to post a review but forgot. Here we go :-)
- Ambience is a little unsettling. You are obviously inside a school, and it takes a while to shake that off. I felt like it was parent-teacher night, or a Christmas pageant.
- Service was pretty laughably bad. Our server brought everyone's cocktails but mine, then didn't apologize when my husband reminded him. He did not know the menu well. And, he never checked in to make sure we were okay after serving appetizers, mains, or dessert. He was pleasant enough, but just didn't seem to have the helpful/thoughtful gene.
- Food was mixed. Some was excellent - an onion & stilton tart with a FABULOUS pastry, IIRC, was a standout. And some was good but flawed. (A slow-cooked beef for example hadn't cooked long enough to render the fat.) In general I would say very good.
- And of course it was cheap!
On the whole it was an interesting novelty. I would go back with friends who like to talk about food, because in that context it's hard not to.
Tried it recently. I would describe the food as what you would get at a good dinner party, no star chef dazzling your palate, just nice decent food. The stilton leek tart was soggy, the chicken was dry, saved by tiny amounts of very good jus, the braised savoy cabbage consisted of three little specks of cabbage.....Amusingly amatuer service (our waiter had no idea how to use a corkscrew and wound up breaking the cork - twice!), but very eager and nice. The room and ambience (ghastly piped music, and you have to get out by 9 p.m.) is not conducive to "dining", so I would consider this more a place for "eating". With booze factored in, it's not that much cheaper than a real restuarant.
We used to go there a fair bit. Quality depends on who the chef-instructor is. The meals under one of the guys were quite wooden, but under one guy in particular most of he dishes could have been from the best table in town. Lunch in particular was superb and miraculous when one took into account the trivial price. As for service, what can one say after one has been attended by a cloud of young Asian girls who have never done this sort of thing before..
YOU MUST MAKE A RESERVATION.
re: Vinnie Vidimangi
For once, I'll agree with Vinnie. The daily menus are devised by the chef-instructor, and some of these chefs are much more creative (and less burned out) than others. The students in the kitchen are influenced greatly by the inventiveness and spirit of the chef-instructor, and tend to put out a better product when the menu is an inspired one.
The servers, by the way, are not at George Brown studying to be waiters and waitresses. They are usually hotel management/hospitality students who must put in a certain number of hours in the dining room as part of their program.