Went there on July 4th and was quite disappointed given how well reviewed this place is.
The good part: food was well executed for the most part. One fish course was overcooked in particular. We enjoyed most other courses though.
The bad part: service and attention to detail was lacking for a Michelin rated restaurant. Not deserving of 1 star, much less 2 Michelin stars.
Examples:
– Inconsistent pacing. Main squab course took about 40 minutes to arrive. Bread arrived so early that it got cold by the time the accompanying course arrived. No explanations or remedy given for the long wait. Total dining time was 4 hours end to end for only 10 courses plus 2 desserts.
– Wine pairing was not explained for a few courses. It was also explained to the wrong person for other courses. Also, they didn’t seem to have a sommelier that evening.
– Billing confusing. They made us fill out a gratuity first. When the final credit card receipt came, it wasn’t added, so we had to fill it in again.
– During one course, the chef spooned the sauce in a very lackadaisical manner requiring the staff to wipe the plate afterwards to improve its appearance.
– No menus (or any memorabilia) given to diners to take home. I thought this was standard practice at most Michelin starred places by now. Guess they are the exception.
– Service was a bit chaotic and cold. Staff tried their best to be professional in between the lapses described above. But it lacked the warmth and cohesiveness of similar NYC restaurants like EMP, Aska, or Atomix for example.
– Decor somewhat outdated. More of a nitpick, but wood paneling in the dining room is reminiscent of early 2000s fine dining.
– Price is not something we normally notice. But if you expect to charge $295 + 20% for a wine pairing, you better make sure that all of the other aspects of service are on point.
– Dress code too relaxed. It was a hot day, so I can understand not enforcing it too strictly. IBut some diners came in wearing jean shorts, t-shirts, and short sleeves despite the dress code saying not to do so.
Overall, it seems like the transition from the former Chefs Table to Cesar has resulted in service taking a major hit. Given that this place has been open for over a year now, it seems unacceptable that service is still this bad.
I’m normally not one to pay attention to the intricacies of hospitality until it is sorely lacking, which it was in this case.
by Fun-Book-1848
11 Comments
I have to believe that going in the 4th meant that the A team was not there by and large.
There’s a lot of places that don’t give menus tbh.
I liked Caesar when I went. Quite a lot actually. But I’ve seen lots of people on this sub with similar concerns as you
Your comment about the bread being cold due to timing reminds me of one of my favorite fine dining anecdotes. At Per Se many years ago I was on the foie gras torchon course, which was accompanied by a lightly toasted slice of brioche. The temperature was perfect when it arrived. I was halfway through the torchon when our captain replaced my half eaten brioche with another freshly toasted piece, as the bread had cooled. I looked at her and said, “now you’re just showing off.”
I love Cesar but mostly because of the food and in spite of many of the things you say here that I agree with.
The bill you mentioned in particular was comical. Seemed specifically designed to remind you that you should tip on the total including deposit but was confusing as hell. Especially after drinking all evening.
Last visit we did get one menu (two diners) for what it’s worth.
Very similar to my experience. By far the worst and most disjointed service I have had at a restaurant of this caliber.
Michelin vehemently says stars are given out on food only. Most people don’t believe this, but acted shocked when service sucks. 🤷♂️
Americans, even wealthy ones, being inappropriately dressed is the least surprising aspect of your review
Agree with this. I enjoyed the food for sure. It does feel cold, and the staff members seem very tense like they’re afraid to screw up in front of Cesar.
Pacing is also way off. I enjoyed the food but the wait time in between the courses was so long that I was just ready to go towards the end.
I don’t like Per Se anymore because it feels like a fine dining factory at this point and lacks character (as if Disney set out to design a 3 star Michelin restaurant), but they always nail the small things (I’ve been over a dozen times)
That looks pretty bad lol
Going to a michelin restaurant in the US on 4th is really really (!!!) not a good idea. Same as christmas eve or easter. Should be common knowledge
I’m wondering why anyone would get upset about what other people are wearing to dinner. And that kind of throws this whole review off for me.