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Posted at November 27, 2013, 11:01 am: We ate at Jimmy's restaurant last night and rang up a $300+ tab to celebrate the birthday of a mutual friend. We don't even know where to begin as to what'all was wrong about this experience. The heat was the first and ultimately the last thing that comes to mind. It was hot in there. With no a/c, the temperature inside must have been 88 degrees. The fact that there was no ice in the water or drinks made the experience that much worse. Then came the cheese assortment with 2 types of cheese (and Triscuits?) in minute proportions and a charcuterie assortment with 2 meats--one which mimmicked the already existing "beer sausage" item. When do 2 items constitute an "assortment"? The goat cheese appetizer was paltry as well, served in an empty-looking coffee cup The service was poor. Our waitress wasn't knowledgable about menu changes or menu items. It was hotter when the entrees finally arrived. That is to say, when every entree except that of our birthday guest arrived. Unfortunately, by the time our birthday guest received his meal, the majority of our party of 7 had already finished their dishes. A few courteous guests waited to begin eating so they could join the guest of honor. They waited 15 minutes. It was explained to us that there was a "hot plate problem" in the kitchen I am a professional chef. What IS a "hot plate problem"? My entree of asparagus, zucchini, yellow squash and mesclun with polenta was half the size of an app received by another guest. The portion was pathetic. I had four leaves of lettuce, 2 pieces each of squash, and what amounted to 2 tablespoons of polenta. How cheap is corn meal? Cheap. The scallop entree was no different. Three scallops arrived with an insulting amount of greens My experience at Jimmy's was the worst dining experience I have ever had at a restaurant. The taste of the food was good. It's obvious the chef knows how to cook. It's obvious too -- that I will never return nor recommend your place to anyone. Why would I? Besides an impressive array of beer, there's little to be commended for the establishment. I do with Jimmy the best. I am aware of how difficult it is to run a sucessful restaurant here in food-savvy NYC. I hope he is able to work things out. Dissatisfied guests are more vocal than those who leave sated and pleased. Unfortunately, we are of the former. Original of the message was taken from http://www.cheftalk.com/forums/ Other Topics of Chef Talk:Sesame seedsPizza Quandry A random question, subject of rampant debate amongst friends Chicken and turkey leftovers cookie question catering Software - can you help us? Lemon Meringue Pie - what did I do wrong?? Pan de Queso - Any recipes out there? Looking for Halal Zagat Rating Posting in the correct forum -- Please read... Steamed Rice!!! CIA wine program sweet butter, then adding salt... info needed Champagne Cake Cream puffs Equipment Question to become a chef... French toast experts needed Gluten free and dairy free desserts Vietnamese Spring Rolls Help? Got Chicken!- What are some good chicken recipes? Times through the line.... Book Smarts. Breaded Chicken, Fried Chicken Frosting Sleeves Recipe "Doctoring" conversion.... Airport security and your knife kit Question about Foams... Entree Quantity Help I need HELP!!!! Books on Laminated Dough Moroccan Chicken Professional Chocolate Certification please.... Oz Professionals and US ex-pats in Australia? (and my first post) A Palatable Sugar Free Chocolate? English Muffins - HELP Nervousness Cuban Black Bean Soup Malt flour or fungal amilase for bread flour Pastry Vacation School Glad to find you guys.. any one from Montreal? Help me PLEASE! Mrs. Miller Respect! plain ole chicken salad |