DYLAN PRIME:WHERE EXCITEMENT LEADS TO DISAPPOINTMENT
With such a great menu and such an extensive wine list, an inviting bar and a location that some would say is off the beaten path, this restaurant is sure to have a recipe for success right? Wrong, capital letters W-R-O-N-G. We recently dined there on a Saturday night with 3 other couples.
For starters, the usual, 9:00 reservation, table wasn't ready until 9:30. Wouldn't have been a big deal except, while we were waiting, bartenders made the wrong drinks, and put champagne cocktails in wine glasses.Needless to say we were not off to a running start. next, hostess proudly said at 9:10, sorry we can't seat you yet the table we are giving you just ordered another round of drinks. (ho-hum)
When we sat, we were not given a wine list, interesting as the entire side of this dining room is a glass enclosed room with bottles of wine from the floor to the ceiling. after asking for one, it was brought about 5 minutes later. We chose the Rhone, Chateauneuf-du-Pape, which was outstanding. would have loved to order a second bottle to drink with our dinner, but we were never asked, as a matter of fact, once our orders were taken, the next time we saw the waiter was when he asked for our dessert order. Water was never refilled ever at any point of the meal, and we were never asked if we needed anything or if everything was ok. Service=2 thumbs down, wait 3 thumbs down. Although not arrogant in any manner as some previous posts have mentioned, our waiter just downright didn't care that we were there.And it is safe to say that the automatic 20% gratuity for a party of 8 or more might have had something to do with that. TIPS-To Insure Proper Service, not at Dylan Priime. $110 gratuity for doing nothing to make our dining experience even close to memorable.
The appetizers were good, grilled artichokes, fondue, crab cakes, all good,no complaints.As for the entrees, the porterhouse was tough, the Carpetbagger was more like carpet...not stuffed, but rather a butterflied filet mignon with 2 oysters tucked inside, and mashed potatoes and spinach on each side of the plate, the savory sounding Guinness and brown sugar was more like sweet beef stock, not even close to anything you could imagine this dish would be. The only entree that was mentionable in a favorable way was the beef wellington...then again, smear some fois gras on a tenderloin, wrap it in pastry dough and you can make this at home.
Overall, we were all excited to be going to Dylan Prime and in the end all disappointed in the experience when we left. Oh, i almost forgot, upon leaving we were all kind of chatting about our disappointment, while waiting for our coats, my wife asked where hers was, and the woman at the coat check responded by saying, this just wasn't our night, as her coat lay on the floor...You can't make this stuff up!!!!
So, when looking for a nice steak, in a good atmosphere with friendly or at least attentive service, steer clear of Dylan Prime, matter of fact even if all you want is a drink, steer clear of Dylan Prime, actually, don't even walk on the same side of the street as this place. As it makes an absolute mockery of Zagat with a 24 for food and a 22 for service...what a joke..
I had a similar experience at Dylan Prime it was so bad i would NEVER go there again, and im totally shocked they are still open bc the food was so mediocre. I guess all the ppl that work downtown/wall st. frequent it for expense account dinners, so what do they care when the corp amex is footing the bill.
I agree with Bob+ brain. The general malaise and mediocrity that go along with outrageous prices are typical of todays NYC high end dining scene. If you are going to be passive, mostly indifferent, inexperienced and bored waiters and waitresses will ruin a lunch or dinner. I like to consider myself a " guerilla gourmet"; if I see I'm not getting the maximun bang for my buck in terms of food, service and wine Im going to let it be known. In the era of $ 50.00 apps and $400pp prixe fixe meals im not gonna be anybodys fool. Lousy Service= Little or no tip...Lousy Food?=Send it back. Period
Sorry to hear about your bad experience. When a kitchen is inconsistent there're really nothing you can do about it. Bad service is another story.
At one time I would have suffered along in silence just as you did. I've since learned to take a more active role. I've been known to get up from my table and walk across the room to flag down a waiter that's been ignoring my table for 10 minutes.
If the waiter has been completely invisible during that time (as opposed to being unresponsive) I've gone to the maitre 'd to report the situation. I'm very polite to either the waiter or maitre 'd but I do make the situation known clearly. In every case the tactic works - someone comes over and takes care of business.
Sure, you never really should have to do something like this. They're failing in their job of providing you with good service but by stepping up and making the problem known things get fixed. The alternative is to sit there getting (justifiably) angrier by the minute. Make it *their* problem - you'll feel better immediately.