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Restaurant Week - what was your experience

As Restaurant Week just finished, I'm interested in hearing about the experiences of my fellow CHer. We went to Bistro St. Tropez and it was just short of a disaster. Never will go back (already wrote up our evening on another thread).

Did you go to RW and if so, how was your meal and overall experience? And importantly, would you go back to this same restaurant during another RW?

Thanks for the input.

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  1. We went to Zinc for RW and although it was "ok" it wasn't great. The servings were very small. I enjoyed my braised lamb shank, but my husband wasn't that thrilled with the seafood selection, it was a tiny portion, and turned out to be not a great choice to follow the appetizer of octopus, which also was small. Fortunately for the dessert - he didn't go away hungry. We were underwhelmed with the food quality. Service, however, was prompt. We had an early dinner and were in and out in an hour!

    1. Porcini - CROWDED AND LOUD, but a great meal. Plus, a BYO which is nice from time to time. To me this is what RW is about. Trying something new & enjoying it enough to want to come back for a full meal. The servings were a bit on the small side for the appetizers, but the salads and main entrees were a good size. Our party enjoyed everything we had which included shitake mushrooms with asiago and aged balsamic, artichoke spring rolls, Caesar salad (which was SUPER fresh and just perfect), Tomato & Mozzarella salad, whole wheat linguine with pancetta, peas, and a light cream sauce. It was just right, not too heavy and not too thin, and someone had the fish papillote and they enjoyed it. Dessert was simple (cannoli's and some kind of cake I dont recall).

      Bistro St Tropez - utter disappointment as I shared in another thread. Wont be back!

      5 Replies
      1. re: missirish

        Thanks, MissIrish, for giving me the idea on the BST thread to start this one.

        And yes, I definitely agree with your statement on the purpose of RW "Trying something new & enjoying it enough to want to come back for a full meal"...THAT is what I'm looking for....Sounds like Zinc hit the mark.

        1. re: cook262

          Le Bec Fin wasn't 'something new", but we were unable to enjoy it, despite the flawless
          service due to miniscule portion size, and lack of "wow'. Sadly, we were not
          motivated to come back any time soon. Worse, adding one cup of coffee each, and one
          glass of $7 wine brought the tab up to $88: hardly a bargain.

          1. re: cook262

            um...think you meant Porcini...my dinner at Zinc did not make me want to come back.

            1. re: rocknroll52

              I hate restaurant week. But, this year I broke down and went to Bistro 7 on a Thursday night. It was crowded but not too bad. I ate a great meal and I'm glad that I went there. I found out that Bistro 7 does a $35 prix menu during the week so they are used to offering this type of deal.

          2. We went to Bistro 7 and it was disappointing. The food was very good, but the portion size was minuscule. I don't think that this could have been the usual portion size.
            Also - and this is a minor complaint - the tap water, which is what we get, was tepid.

            We had a reservation for the previous week at Butcher and Singer; unfortunately, someone was ill and we had to cancel. As I said in another posting, we have been delighted with the steak houses during Restaurant Week. We'll try again next time.

            1. We went to Meritage, a restaurant I was very excited to visit with a large Restaurant Week menu.

              I started with the Foie Gras dumplings, and talk about a disappointment. They were sitting in a veritable pool of oil, and the filling was mealy and barely tasted like foie gras. My father's scallops were huge and lovely, but nearly raw. I had to send back my (admittedly generously-sized) skate because the middle of one filet was translucently raw. Dad's sea bass was well cooked, but underseasoned. Desserts were passable at best, as was service.

              I know full well that Restaurant Week is not necessarily when a place is allowed to shine, but I have had MUCH better RW experiences elsewhere. Sadly, with the experience I had, I wouldn't return to Meritage for a non-RW meal.

              1 Reply
              1. re: malkazanie

                I actually prefer that my scallops are not cooked through... maybe they should have asked? Were they cold in the middle? There is a lot of fish that I would prefer not be cooked all the way through, if it is well sourced.

              2. i've been meaning to hit up Pumpkin for something like a year now and finally made for restaurant week. the food was excellent, plating A+ and the sauces in particular were interesting, complex, and perfectly seasoned. they put together their RW menu based on best selling favorites of the seasonal summer menu so you really got a feel for what the restaurant is all about. would definitely go back for restaurant week or a regular night. only negative was the vibrant noise level.

                we had:

                amuse of cauliflower veloute with capers and an olive something (emulsion?)
                bread served with olive oil/roasted garlic

                apps:
                north carolina shrimp with morcilla sausage, pickled tomato, and a side of grits w/a coddled egg
                the largest escargot i've ever seen w/garlic, cucumber, some kind of foam

                mains:
                pork loin/belly duo with black garlic, pea shoots, summer root veggies
                sweet corn and leek risotto

                dessert:
                goat cheese cheesecake with apricot sorbet, coffee gelee and some some kind of florally berry coulis
                molten chocolate cake with black sesame sponge and cassis sorbet

                we got 2 packets of roasted pumpkin seeds w/the check which was nice but there were three of us.

                i also did zahav, which is an old favorite, and also does RW week 'right'