Colicchio & Sons, one in the same with Top Chef host, Tom Colicchio. I ordered the tasting menu several weeks back and was very satisfied with the food, especially courses two, three and six. Progression was smooth and showcased solid preparation in the kitchen. However, I'm going to outline the following five items as Needing Improvement. If you'd like to see what I ordered, click: (Download Cured Ham001)
- Plates were cold for Courses Five and Six. I mean stone cold. I basically had a window of 3 minutes to eat my food before it was cold.
- The same type of stemware was used for both red and white wine for the supplemental wine pairing. I know there was other stemware available.
- My server asked if I was a restaurant reviewer, critic, or in the business of food or wine on three separate occasions. It must have been the black book I keep on the table to write down my notes. But let’s face it, I could be writing just about anything in the black book. I think this is inappropriate to ask. I told him I was in finance which shouldn't be a shocker in Manhattan. Evidently he didn't believe me. I was even in full banker looking suit and tie with cuff links.
- Minor item but Course One had caviar and no way for me to avoid touching it with a metal utensil. It was 'served' with crispy chicken skin which I could have used as the 'spoon'.
- Gang service for large tables is a plus but servers are all touching the top of the plates. So why wipe them down coming off the pass?
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