The Restaurant Review: A Blistering Critique

As we sat down to dine at what promised to be a culinary experience, it quickly became apparent that this was not going to be a pleasant evening. The atmosphere was tense, with the chef and owner, clearly agitated by the service, taking aim at the waitstaff's performance.

Cooking Evie, a dish that should have been a highlight of the meal, was instead met with skepticism from our server. "Look at that for a stinking attitude," she said, her tone dripping with disdain. "Look at that - a disgusting attitude." It seemed clear that she was not impressed with the food, and her comments only added to the growing sense of unease in the dining area.

The kitchen, it seemed, was also under fire. The chef's decision to put his house on the line, figuratively speaking, by serving up subpar dishes, was a bold move - but one that ultimately backfired spectacularly. "Get your head out of your ass," our server snapped at him, her frustration palpable.

As we ordered our meals, it became clear that the kitchen was struggling to keep up with demand. The pasta dishes, in particular, were woefully undercooked, with the spaghetti and meatballs arriving lukewarm and congealed. "Do we have any more spaghetti and meatballs?" our server asked, her tone a mix of exasperation and desperation.

The kitchen's response was to tell us that they didn't know if they had any more in stock, leaving our server at a loss for words. It seemed clear that the restaurant was winging it, with no clear plan or strategy in place.

Tatiana, the chef, took charge of the table, apologizing profusely for the meal's shortcomings. "I'm sorry," she said, her voice barely above a whisper. "I don't know what I'm doing here." It was clear that she was struggling to keep up with the demands of running a restaurant, and it showed in every dish that was served.

The main course - an elk quesadilla that seemed to have been cobbled together from leftover bits - was met with universal disdain. "What were you thinking?" our server asked, her tone incredulous. The chef's response? "Just yeah - I thought it might work."

Not much did work, apparently. The elk medallions, served alongside the quesadilla, were chewy and bland, with a raw center that defied explanation. Our server's question - "Did you want a medium rare?" - was met with a sheepish grin from the chef.

As we left the restaurant, it became clear that this was not just a bad meal - it was an experience that had been utterly mismanaged. The kitchen seemed to have forgotten the basics of cooking, and the service staff were struggling to keep up. It was clear that this was a restaurant on its last legs, clinging to the pretentious notions of fine dining that would ultimately prove to be its undoing.

In the end, it was clear that this was not just a bad meal - it was a reflection of the chef's arrogance and lack of humility. "You're not a chef," our server told him, her words dripping with disdain. The chef, however, seemed oblivious to his mistakes, still clinging to the illusion that he was something more than just a kitchen staff member.

The only thing clear was that this restaurant had completely misjudged its market, shooting for heights that it would never actually reach. It was a sad sight to see, but also a valuable lesson in humility and hard work.

"WEBVTTKind: captionsLanguage: enit's dinner service and amy continues to deflect everything the owner is trying to pull the ball over your eyes by offering you frozen raviolis so to make his point chef ramsay decides to do a little research with the customers would you mind if i 86 them are you going to tell your wife or shall i i will tell her thank you okay listen yeah no more ravioli no more raviolis and no more hamburgers and no more salmon burgers people can only have cakes tonight okay okay i'm good with that complete she can't take criticism why is that ask her that question ask i have the same problem for that are we used to waiting on something yeah what is it that you're running out of pasta yeah spicy pasta yes is that coming can you look on b4 and see what else they had they should have a pasta recipe no i don't have it you didn't give it to me sammy sammy i did write it down for you all right what's here it's right there what is it pasta rustic i see it it's okay 4b no no 5b are you sure you don't need to question me katie you can go home right now i'm sorry sammy yes i would appreciate it if you would send katie home right now i don't need an attitude from her she comes in it's because there's the two am i others what a little i mean i'm not going to talk to you right now because i have to come back will try them i will there's no point in talking to you thank you food is leaving the kitchen at a snail's pace and it doesn't appear to be worth the wait you can take this back too you didn't like it okay when food's not eaten do they tell you no every single time a customer doesn't lick their plate the waitress doesn't come to tell me that amy no one's licking that just ignore him i am ignoring everything that's happening still thank you excuse me so that just comes back from the table and it goes straight into the pot wash then they didn't like it so if they didn't like it what are we going to do about it let's wait we finished today the kitchen needs to know okay then i'm going to tell her thank you okay amy this is the summit they didn't like it for me this is all none of you've known about this because the young girl maria grab the plane it's about to throw it away that's a common thread in this restaurant there's no point in me speaking so i'm just gonna work it's like one long nightmare wow ten dollar tip that's nice for you guys yeah why not do you think the girls deserve some tips tonight no they get hourly and so do you think if i went and asked every customer when they leave a tip that'd go straight to the owner and not to the server do you think they'd be astounded let me ask that table there sir the tip that you left the young lady server the owner takes the tips don't with me yeah i will with you who the you think you are oh my god timmy's going to hurt him i'm fed up i'm getting sick and tired of your but then answer my question don't ask my question tell the customers they're going to get their tips no they don't they should be told that you're taking them because this servers deserve them you want to speak with me yeah you want to with me i will i will with you then i will with you oh my god what a challenge is everybody got this food yeah we're closed we're closing the kitchen look at the state of this what a mess asparagus here rubbery oh come on that's gotta be a month old what the is that in there oh you guys have no can i just have a word with you in private with richard yeah on our own when was the last time you looked in here probably come on straight answers just one of you give anything wednesday wednesday look what's in the box who turns the project's over who rotates the freshness that's my staff really me seriously why throw my limits like that for why are you taking my product i'm molding you hey look okay just see some more stay there chicken hell well look at this what's this for when's that from then chef those are friends today those are these are not gonna be served to the problem oh don't let me say the public i'm telling you that i'm not going to serve this so you're you're saving them for what talk to me then they're just running from this morning you bullshitting little no you're the little i'm telling you this were made today all right you don't believe me that's your responsibility so that's your thing you're lying through your team you can't even tell you can't even tell me the truth you know why because you don't know and you're a joke listen you're a joke too man what have you done what the have you done stop no no listen donkey danielle come here i want you to stop what are you doing oh come on said he was working and he couldn't watch him oh come on i know get me tatiana please please darling chef i'm having complaints about the media yeah listen listen but put that down i've got a figure no i didn't say throw it away come on sweetheart i showed him how to cook one off my back's turned to two minutes and that's what i've got burnt stuck to pam he turned around to danielle hold on and said to danielle i've got uh i'm busy i can't watch my meatballs that's what i'm going to work for what shaw can play on the meatballs they said it was like toasted on one side but not twisted on the other really how about telling your chef okay you're good here now he's getting upset with me because i've caught him out when a guy can't make a meatball or even season one i'm sorry i'm really sorry and then when i watch a chef that cooks and sticks food up there holds it and we're not even talking homemade food we're talking bought in store bought my god it hurts okay you cook evie look at that for a stinking attitude look at that a disgusting attitude ask him to put his house in the mix if his house was on the line he wouldn't be cooking like a idiot now he thinks it's funny you think it's funny get your head out your ass do we have any more spaghetti and meatballs do we have any more meatballs you have any more spaghetti bowls i feel like i don't know what i'm doing here maybe i have no idea how to run a restaurant maybe i don't tatiana you're not just responsible for the responsibility you're responsible for the whole thing i'm sorry for the whole thing what are you doing i don't know i just thought he was something better than what open your eyes i've never seen anything so ridiculous and to stand there with his arms folded and give me on the back of screwing up something that i went out and bought half an hour before we opened to trying to install a little bit telling me like i just don't have enough time it cooks one dish at a time a sick stop on the other dish you just sit there and you're scared of that where the do we go i've been his friend for 10 years i'm sorry okay great he's got kids so does your sister it's your business come on honestly italian cafe wow still need to be entertaining your thoughts on my lunch my thoughts on your lines yeah i did inside yeah and i've never had anybody in my career critique my items that told me every one of them was a piece of and he had to go down the street to eat wow that was uncalled for oh my god can i just give you an insight to my life sure since you've asked me now you can go ahead very kind of i wasn't impressed with anything i didn't take second or third mouthful many dish let's start off with the scallops on croot the pastry was raw rubbery scallops bland okay next course oyster rockefeller yeah oyster disaster okay catch the day out those three fish which one was fresh he's not gonna answer me it'll just mean bs how many are those cats you think your fish is fresh do you say fresh fish on the board it says fresh catch of the day what does catch of the day mean fresh fish catch of the frozen freezer we have fresh fish no we don't know we'd do that the lake erie perch was fresh they were all iqf frozen iq individually quickly frozen right when did that come off the boat four days ago so you haven't got any in your freezer burden you haven't got any in your freezer fresh fish have you got it in your freezer yeah thank you what does catch of the day mean joe it means what is fresh local to the region at the time not frozen you're trying to pull the wall over your customers eyes if it's not fresh don't call it fresh catch of the day go to the next thing we got it you're not answering a straight question with a straight answer and you're deflecting it no i'm not deflecting everything i'm frozen fish frozen oysters you're deflecting everything you made your point next course elk quesadilla dry rubbery disgusting elf that should go nowhere near a quesadilla i'm okay with that what were you thinking putting that in a quesadilla what was i thinking yeah just yeah i got the balls to make what i feel that might work my next course elk medallions there was nothing wrong with that elk chewy bland raw in the middle you wanted a medium rare oh paying 35 for i thought i deserved that excuse me so if i got the medium would they have tasted better they would have been more consistently cooked i have been eating elk for 30 years do you have it on your menu seasonally you explain to me what the game season shows so it's when the game is at his absolute best this is back in the uh back in scotland or new york new york let me tell you something you're not a chef stop pretending to be one did i tell you i was a chef you told me you're trying to be the best chefs in europe i did tell you that i am self-taught by old-school europeans master chefs that had a liking to me who is the chef here it's my kitchen i'm the chef you just told me you're not but now you're on i'm not a certified chef like no i know that but who cooks i do right so you're the head chef you write the menus you dictate the special features correct let me tell you something you're not a fine dining bistro you're a small man with a fake bistro you're shooting way above your station you've totally misjudged your market because all these pretentious ideas that you think are gonna work are screwed youit's dinner service and amy continues to deflect everything the owner is trying to pull the ball over your eyes by offering you frozen raviolis so to make his point chef ramsay decides to do a little research with the customers would you mind if i 86 them are you going to tell your wife or shall i i will tell her thank you okay listen yeah no more ravioli no more raviolis and no more hamburgers and no more salmon burgers people can only have cakes tonight okay okay i'm good with that complete she can't take criticism why is that ask her that question ask i have the same problem for that are we used to waiting on something yeah what is it that you're running out of pasta yeah spicy pasta yes is that coming can you look on b4 and see what else they had they should have a pasta recipe no i don't have it you didn't give it to me sammy sammy i did write it down for you all right what's here it's right there what is it pasta rustic i see it it's okay 4b no no 5b are you sure you don't need to question me katie you can go home right now i'm sorry sammy yes i would appreciate it if you would send katie home right now i don't need an attitude from her she comes in it's because there's the two am i others what a little i mean i'm not going to talk to you right now because i have to come back will try them i will there's no point in talking to you thank you food is leaving the kitchen at a snail's pace and it doesn't appear to be worth the wait you can take this back too you didn't like it okay when food's not eaten do they tell you no every single time a customer doesn't lick their plate the waitress doesn't come to tell me that amy no one's licking that just ignore him i am ignoring everything that's happening still thank you excuse me so that just comes back from the table and it goes straight into the pot wash then they didn't like it so if they didn't like it what are we going to do about it let's wait we finished today the kitchen needs to know okay then i'm going to tell her thank you okay amy this is the summit they didn't like it for me this is all none of you've known about this because the young girl maria grab the plane it's about to throw it away that's a common thread in this restaurant there's no point in me speaking so i'm just gonna work it's like one long nightmare wow ten dollar tip that's nice for you guys yeah why not do you think the girls deserve some tips tonight no they get hourly and so do you think if i went and asked every customer when they leave a tip that'd go straight to the owner and not to the server do you think they'd be astounded let me ask that table there sir the tip that you left the young lady server the owner takes the tips don't with me yeah i will with you who the you think you are oh my god timmy's going to hurt him i'm fed up i'm getting sick and tired of your but then answer my question don't ask my question tell the customers they're going to get their tips no they don't they should be told that you're taking them because this servers deserve them you want to speak with me yeah you want to with me i will i will with you then i will with you oh my god what a challenge is everybody got this food yeah we're closed we're closing the kitchen look at the state of this what a mess asparagus here rubbery oh come on that's gotta be a month old what the is that in there oh you guys have no can i just have a word with you in private with richard yeah on our own when was the last time you looked in here probably come on straight answers just one of you give anything wednesday wednesday look what's in the box who turns the project's over who rotates the freshness that's my staff really me seriously why throw my limits like that for why are you taking my product i'm molding you hey look okay just see some more stay there chicken hell well look at this what's this for when's that from then chef those are friends today those are these are not gonna be served to the problem oh don't let me say the public i'm telling you that i'm not going to serve this so you're you're saving them for what talk to me then they're just running from this morning you bullshitting little no you're the little i'm telling you this were made today all right you don't believe me that's your responsibility so that's your thing you're lying through your team you can't even tell you can't even tell me the truth you know why because you don't know and you're a joke listen you're a joke too man what have you done what the have you done stop no no listen donkey danielle come here i want you to stop what are you doing oh come on said he was working and he couldn't watch him oh come on i know get me tatiana please please darling chef i'm having complaints about the media yeah listen listen but put that down i've got a figure no i didn't say throw it away come on sweetheart i showed him how to cook one off my back's turned to two minutes and that's what i've got burnt stuck to pam he turned around to danielle hold on and said to danielle i've got uh i'm busy i can't watch my meatballs that's what i'm going to work for what shaw can play on the meatballs they said it was like toasted on one side but not twisted on the other really how about telling your chef okay you're good here now he's getting upset with me because i've caught him out when a guy can't make a meatball or even season one i'm sorry i'm really sorry and then when i watch a chef that cooks and sticks food up there holds it and we're not even talking homemade food we're talking bought in store bought my god it hurts okay you cook evie look at that for a stinking attitude look at that a disgusting attitude ask him to put his house in the mix if his house was on the line he wouldn't be cooking like a idiot now he thinks it's funny you think it's funny get your head out your ass do we have any more spaghetti and meatballs do we have any more meatballs you have any more spaghetti bowls i feel like i don't know what i'm doing here maybe i have no idea how to run a restaurant maybe i don't tatiana you're not just responsible for the responsibility you're responsible for the whole thing i'm sorry for the whole thing what are you doing i don't know i just thought he was something better than what open your eyes i've never seen anything so ridiculous and to stand there with his arms folded and give me on the back of screwing up something that i went out and bought half an hour before we opened to trying to install a little bit telling me like i just don't have enough time it cooks one dish at a time a sick stop on the other dish you just sit there and you're scared of that where the do we go i've been his friend for 10 years i'm sorry okay great he's got kids so does your sister it's your business come on honestly italian cafe wow still need to be entertaining your thoughts on my lunch my thoughts on your lines yeah i did inside yeah and i've never had anybody in my career critique my items that told me every one of them was a piece of and he had to go down the street to eat wow that was uncalled for oh my god can i just give you an insight to my life sure since you've asked me now you can go ahead very kind of i wasn't impressed with anything i didn't take second or third mouthful many dish let's start off with the scallops on croot the pastry was raw rubbery scallops bland okay next course oyster rockefeller yeah oyster disaster okay catch the day out those three fish which one was fresh he's not gonna answer me it'll just mean bs how many are those cats you think your fish is fresh do you say fresh fish on the board it says fresh catch of the day what does catch of the day mean fresh fish catch of the frozen freezer we have fresh fish no we don't know we'd do that the lake erie perch was fresh they were all iqf frozen iq individually quickly frozen right when did that come off the boat four days ago so you haven't got any in your freezer burden you haven't got any in your freezer fresh fish have you got it in your freezer yeah thank you what does catch of the day mean joe it means what is fresh local to the region at the time not frozen you're trying to pull the wall over your customers eyes if it's not fresh don't call it fresh catch of the day go to the next thing we got it you're not answering a straight question with a straight answer and you're deflecting it no i'm not deflecting everything i'm frozen fish frozen oysters you're deflecting everything you made your point next course elk quesadilla dry rubbery disgusting elf that should go nowhere near a quesadilla i'm okay with that what were you thinking putting that in a quesadilla what was i thinking yeah just yeah i got the balls to make what i feel that might work my next course elk medallions there was nothing wrong with that elk chewy bland raw in the middle you wanted a medium rare oh paying 35 for i thought i deserved that excuse me so if i got the medium would they have tasted better they would have been more consistently cooked i have been eating elk for 30 years do you have it on your menu seasonally you explain to me what the game season shows so it's when the game is at his absolute best this is back in the uh back in scotland or new york new york let me tell you something you're not a chef stop pretending to be one did i tell you i was a chef you told me you're trying to be the best chefs in europe i did tell you that i am self-taught by old-school europeans master chefs that had a liking to me who is the chef here it's my kitchen i'm the chef you just told me you're not but now you're on i'm not a certified chef like no i know that but who cooks i do right so you're the head chef you write the menus you dictate the special features correct let me tell you something you're not a fine dining bistro you're a small man with a fake bistro you're shooting way above your station you've totally misjudged your market because all these pretentious ideas that you think are gonna work are screwed youit's dinner service and amy continues to deflect everything the owner is trying to pull the ball over your eyes by offering you frozen raviolis so to make his point chef ramsay decides to do a little research with the customers would you mind if i 86 them are you going to tell your wife or shall i i will tell her thank you okay listen yeah no more ravioli no more raviolis and no more hamburgers and no more salmon burgers people can only have cakes tonight okay okay i'm good with that complete she can't take criticism why is that ask her that question ask i have the same problem for that are we used to waiting on something yeah what is it that you're running out of pasta yeah spicy pasta yes is that coming can you look on b4 and see what else they had they should have a pasta recipe no i don't have it you didn't give it to me sammy sammy i did write it down for you all right what's here it's right there what is it pasta rustic i see it it's okay 4b no no 5b are you sure you don't need to question me katie you can go home right now i'm sorry sammy yes i would appreciate it if you would send katie home right now i don't need an attitude from her she comes in it's because there's the two am i others what a little i mean i'm not going to talk to you right now because i have to come back will try them i will there's no point in talking to you thank you food is leaving the kitchen at a snail's pace and it doesn't appear to be worth the wait you can take this back too you didn't like it okay when food's not eaten do they tell you no every single time a customer doesn't lick their plate the waitress doesn't come to tell me that amy no one's licking that just ignore him i am ignoring everything that's happening still thank you excuse me so that just comes back from the table and it goes straight into the pot wash then they didn't like it so if they didn't like it what are we going to do about it let's wait we finished today the kitchen needs to know okay then i'm going to tell her thank you okay amy this is the summit they didn't like it for me this is all none of you've known about this because the young girl maria grab the plane it's about to throw it away that's a common thread in this restaurant there's no point in me speaking so i'm just gonna work it's like one long nightmare wow ten dollar tip that's nice for you guys yeah why not do you think the girls deserve some tips tonight no they get hourly and so do you think if i went and asked every customer when they leave a tip that'd go straight to the owner and not to the server do you think they'd be astounded let me ask that table there sir the tip that you left the young lady server the owner takes the tips don't with me yeah i will with you who the you think you are oh my god timmy's going to hurt him i'm fed up i'm getting sick and tired of your but then answer my question don't ask my question tell the customers they're going to get their tips no they don't they should be told that you're taking them because this servers deserve them you want to speak with me yeah you want to with me i will i will with you then i will with you oh my god what a challenge is everybody got this food yeah we're closed we're closing the kitchen look at the state of this what a mess asparagus here rubbery oh come on that's gotta be a month old what the is that in there oh you guys have no can i just have a word with you in private with richard yeah on our own when was the last time you looked in here probably come on straight answers just one of you give anything wednesday wednesday look what's in the box who turns the project's over who rotates the freshness that's my staff really me seriously why throw my limits like that for why are you taking my product i'm molding you hey look okay just see some more stay there chicken hell well look at this what's this for when's that from then chef those are friends today those are these are not gonna be served to the problem oh don't let me say the public i'm telling you that i'm not going to serve this so you're you're saving them for what talk to me then they're just running from this morning you bullshitting little no you're the little i'm telling you this were made today all right you don't believe me that's your responsibility so that's your thing you're lying through your team you can't even tell you can't even tell me the truth you know why because you don't know and you're a joke listen you're a joke too man what have you done what the have you done stop no no listen donkey danielle come here i want you to stop what are you doing oh come on said he was working and he couldn't watch him oh come on i know get me tatiana please please darling chef i'm having complaints about the media yeah listen listen but put that down i've got a figure no i didn't say throw it away come on sweetheart i showed him how to cook one off my back's turned to two minutes and that's what i've got burnt stuck to pam he turned around to danielle hold on and said to danielle i've got uh i'm busy i can't watch my meatballs that's what i'm going to work for what shaw can play on the meatballs they said it was like toasted on one side but not twisted on the other really how about telling your chef okay you're good here now he's getting upset with me because i've caught him out when a guy can't make a meatball or even season one i'm sorry i'm really sorry and then when i watch a chef that cooks and sticks food up there holds it and we're not even talking homemade food we're talking bought in store bought my god it hurts okay you cook evie look at that for a stinking attitude look at that a disgusting attitude ask him to put his house in the mix if his house was on the line he wouldn't be cooking like a idiot now he thinks it's funny you think it's funny get your head out your ass do we have any more spaghetti and meatballs do we have any more meatballs you have any more spaghetti bowls i feel like i don't know what i'm doing here maybe i have no idea how to run a restaurant maybe i don't tatiana you're not just responsible for the responsibility you're responsible for the whole thing i'm sorry for the whole thing what are you doing i don't know i just thought he was something better than what open your eyes i've never seen anything so ridiculous and to stand there with his arms folded and give me on the back of screwing up something that i went out and bought half an hour before we opened to trying to install a little bit telling me like i just don't have enough time it cooks one dish at a time a sick stop on the other dish you just sit there and you're scared of that where the do we go i've been his friend for 10 years i'm sorry okay great he's got kids so does your sister it's your business come on honestly italian cafe wow still need to be entertaining your thoughts on my lunch my thoughts on your lines yeah i did inside yeah and i've never had anybody in my career critique my items that told me every one of them was a piece of and he had to go down the street to eat wow that was uncalled for oh my god can i just give you an insight to my life sure since you've asked me now you can go ahead very kind of i wasn't impressed with anything i didn't take second or third mouthful many dish let's start off with the scallops on croot the pastry was raw rubbery scallops bland okay next course oyster rockefeller yeah oyster disaster okay catch the day out those three fish which one was fresh he's not gonna answer me it'll just mean bs how many are those cats you think your fish is fresh do you say fresh fish on the board it says fresh catch of the day what does catch of the day mean fresh fish catch of the frozen freezer we have fresh fish no we don't know we'd do that the lake erie perch was fresh they were all iqf frozen iq individually quickly frozen right when did that come off the boat four days ago so you haven't got any in your freezer burden you haven't got any in your freezer fresh fish have you got it in your freezer yeah thank you what does catch of the day mean joe it means what is fresh local to the region at the time not frozen you're trying to pull the wall over your customers eyes if it's not fresh don't call it fresh catch of the day go to the next thing we got it you're not answering a straight question with a straight answer and you're deflecting it no i'm not deflecting everything i'm frozen fish frozen oysters you're deflecting everything you made your point next course elk quesadilla dry rubbery disgusting elf that should go nowhere near a quesadilla i'm okay with that what were you thinking putting that in a quesadilla what was i thinking yeah just yeah i got the balls to make what i feel that might work my next course elk medallions there was nothing wrong with that elk chewy bland raw in the middle you wanted a medium rare oh paying 35 for i thought i deserved that excuse me so if i got the medium would they have tasted better they would have been more consistently cooked i have been eating elk for 30 years do you have it on your menu seasonally you explain to me what the game season shows so it's when the game is at his absolute best this is back in the uh back in scotland or new york new york let me tell you something you're not a chef stop pretending to be one did i tell you i was a chef you told me you're trying to be the best chefs in europe i did tell you that i am self-taught by old-school europeans master chefs that had a liking to me who is the chef here it's my kitchen i'm the chef you just told me you're not but now you're on i'm not a certified chef like no i know that but who cooks i do right so you're the head chef you write the menus you dictate the special features correct let me tell you something you're not a fine dining bistro you're a small man with a fake bistro you're shooting way above your station you've totally misjudged your market because all these pretentious ideas that you think are gonna work are screwed you\n"