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2/7 tasting report August

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  • Ateit Feb 8, 2009 05:49 AM
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Yeah well. It started badly at the front when we arrived and were informed that the concierge at our hotel had made the reservations for an hour later. As three of us had been standing right there when the concierge said "Eight o'clock" this didn't go over well. Properly if they screwed up or didn't know who screwed up, they should have simply said, "There's been a mix up." Instead we were told they would see if they could "squeeze us in" and did they ever. 40 minutes later after a three club sodas in the bar (again--someone would have gone the extra mile to comp us the fizzy water) we're showed to our table.

We ordered the tasting menu.
The chef has apparently decided that putting truffle oil automatically makes it special. Three in a row. An over cooked egg ravioli, a truffle infused salad, and the amuse was truffle custard. The pork belly was the best part of the meal, the kobe beef was tender and flavorful but the demi glaze made the potato pancake underneath mushy. Dessert was lovely, I particularly liked the salted ice cream. Of course, the whole experience might have been better had we not been "squeezed" in and allowed to experience each dis--by which I mean, the waiters were running to replace out plates and glasses in order to shove us out as soon as possible. And it wasn't because we had forgotten to bath or were wearing costumes. We didn't. We weren't. We sat down at 8:30 and were on the street again by 9:45 after a five course tasting menu.

Huh.

Will not go back again, Cochon, Baylona, Commander's Palace, Stella's, and Mr. B's all did better food and far far better service.

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  1. Really, 5 courses in an hour and 15 minutes? As a server, I almost find that impressive; as a diner, not at all. Thanks for the review.

    1 Reply
    1. re: Soulcat

      WHEW! We had resv. Sat. (cancelled due to over indulging at lunch). We were planning on the tasting menu as well.

    2. I had dinner there on 2/7 with a very large group (18). I just want to add that the service was subpar for such an expensive meal. They never plated an entire course at the same time, sometimes taking 10 minutes to get everyone's plate out. Then, they would clear one course and almost immediately start plating the next course. We couldn't decide if they were in a hurry or wanted to forget us.

      We even asked our waiter about the origin of some wine and the preparation of the food, particularly the ingredients of the glaze over our duck. He completely guessed (wrongly) on the wine and actually stated the duck only was dressed with "salt and pepper." It was all we could do to not laugh in front of him. He was generally rude and dismissive and did little to make us feel special. Finally, he resisted taking a number of credit cards to pay for the meal. What a complete jerk.

      On the other hand, the food was fantastic. We may not return due to the number of options available in New Orleans, but the quality food, ornate decor and comically bad service made for a memorable evening.

      2 Replies
      1. re: njl551

        Ate there in May and had a fabulous meal, with good service. Hostess was welcoming. and all servers were accomodating . Surprised at the poster's experience.

        1. re: dec111

          I ate at August on February 5, 2009. The food was delicious, especially the acorn squash mezzaluna and the sable. The chocolate three ways dessert wasn't very memorable, but my friend had the napoleon (which had the salted ice cream and brittle layers), which was much tastier. The atmosphere could use some help -- pretty inside, but cold and the service was definitely distant and perfunctory so I agree with the other posters on the service but so much attention was put into the food, that I would go back for the pasta that melts in your mouth and the perfectly cooked vegetables and fish. In terms of other NOLA experiences, Stella suffered similar service problems, but they had ample staff (just very young and inexperienced). The service at Cuvee was much better and the duck debris was tasty as was the scallop and beet appetizer and the Sardinian Argiolas wine.