"I called Palate the day after my dinner because of our terrible service experience there. I've never done that before. After all, the General Manager, Francois Renaud, came on the phone and I expressed my total discomfort with our waiter. He tells me that Mr. Everything Is To Die For Denn You've Never Eaten Out Before the waiter in his work for 25 years. It doesn't matter to me. Mr. Renaud does not extend an invitation to return. Let me be clear, that's not the reason I called. I have also received such invitations in the past and they just make me uncomfortable. So I'm not sure I would have accepted it anyway. But the fact that he did not extend such an invitation was quite inconvenient, I thought. This, along with my experience there at a Daily Candy Event, makes me think that Octavio Becerra would have been at the Corporate Patina Group for too long. It's about the lower line. Maybe if the hot news of this place dies, they'll think that again. —————— Food: 3.5 stars, perhaps L 347 of 20.12.2013, p. 1). Service: 1 star, only because this is the lowest possible rating here. Six of us showed up here yesterday. We shared a number of different articles, and everyone got one of the larger plates, plus a few bottles of wine. Divided: Porkfolio – excellent charcuterie, which I could taste as we have an order for all of us. 6 cheeses – excellent Japanese tomatoes, a special – Nice and sweet pickled fennel – lightly pickled, very good pickled apple – slightly pickled, very good risotto with shaved black truffles, a special – very nice, the risotto could have been cooked a little more. I think that's all for the shared elements. I tried the soup, it was a sort of squash, the color of pumpkin: very good, lots of butter. I had the sea bass with shells, good. The fish was a little overcooked. I tried the duck cover: it was okay, a little dry. The house made butter was excellent. Desserts: Varlhona choc pudding: too sweet A bread pudding: again, too sweet pumpkin cream brulee: very good. Service: crazy. Our waiter first: tried to force us to place an order, any order. He sighed and burned and showed impatience. We had a great time in conversation and there was a person in our group that none of us had met before, so we wanted them to feel welcome. We also tried to find out what we want to share and how much of any article. Our waiter second: usually treated us as if we had never eaten. Again, with the sighing and brewing and treat us like food barbarians. Then he asked if this kind of menu was new for us. Really? Little plates are new? Oh, I'm so livid at the moment just entering that. Our waiter third: never offered the prices on everything that is not on the menu, and seemed really switched off when I asked. WTF. Our waiter, fourth, did not refill our wine glasses first. I had to. But after that he found out his job. Our waiter fifth: asked if we like everything, especially certain dishes, but he asked in a way that suspects that we must have loved it because he had already decided that we do not eat much, and because I think for him this is the essential food he has ever worked. Our waiter sixth: When he brought the check, he was all smiled and tried to get a good tip after his completely unprofessional and insulting behavior. Just because I had such a good time with my friends and didn't want to make a negative wave for the evening, I smiled and said everything was good, and gave him the now standard 20% tip. I should have given him less, but this percentage is coming to me automatically. Our waiter seventh: He was so glad to get a good tip from us, now he smiles all. He probably thought of the time when he poured the water that he could not get a 20% tip because he had decided in his little mind that he had a right to insult us. The reality was that he served a group of six hard core foods eating everywhere all the time. Total drop for six, including Vino, taxes and tip: $460. The level of cooking does not completely measure up to the price. But overall the food was good and worthy of a return visit to certain dishes. However, the service brought this restaurant down. But because the food is good, I have to call her to let her know about the incredibly insulting waiter. But then again, I can't take time out of my life to tell them that they don't really train someone, and just screw it together, let my money do the talking, and not back."
