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Tattling on Tati

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Last night, we took two family members visiting from out of town to dinner at Tati Bistro. We'd been a couple times before and while not spectacular, it 's been competent. Not last night. One of our guests ordered the Beef Bourguignon, described on the menu as "tender beef stewed in red wine" ($24). The cubes of beef were gray on the inside, tough, dry, and stringy. It was painful having to watch our guest suffer through this completely unacceptable meal. Normally, I would have said something about it, but our guest is not one to make a fuss and I didn't want to put her on the spot. We won't be returning to Tati, which is unfortunate because we live right in the neighbourhood. Thankfully, though, the Harbord Room and Loire are just across the street.

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  1. Sorry to hear that because we recently had a positive experience at Tati as expressed in this review:-

    http://chowhound.chow.com/topics/591402

    Which has a further thread of comments embeded in it, most are positive too.

    (I do wonder what would have happened if you had mentioned your dissatisfaction. It is always a good test of a restaurant to see how they recover a bad experience.)

    3 Replies
    1. re: AzulH

      I suppose perhaps best case scenerio, they would have removed the charge from the tab. But having said that, it doesn't change the fact that they had a crappy meal, and probably a disappointing evening. What amazes me most is that a good kitchen should recognize that the beef is tough, dry and overdone and it shouldn't be served. Simple as that. Either they don't care, or they don't know better - and either way, it's not a good sign.

      1. re: millygirl

        Or, perhaps, this is one person's version of his perception of an unsatisfactory meal. I've been to Tati and I've enjoyed myself thoroughly, on more than one occasion. I wouldn't let this one review turn me away from this or any other restaurant. I've gone to places that have received rave reviews and hated it...and vice versa. I like Tati. Others might not. That's okay.

        1. re: ostracario

          True enough. For me though, this is not the first negative reveiw I've heard on Tati. Friends of mine went and felt it was mediocore at best. But like you say Ostracario to each his own. My point above still stands, a good chef should recognize when something is not fit to serve.

    2. I bought a $7 container of beef bourguignon from Chabichou (same chef as Tati) yesterday and just ate it for supper. Pretty mediocre and definitely not tender. It was package dated two days before purchase. They tend to sell meat dishes way past normal fridge life - beware.