Top Ten Dining Disappointments

Top Ten Dining Disappointments posted by ZAGAT Administrator - on Jun. 1, 2009 at 11:07 AM There have been several responses to the “Top Ten Dining Experiences” discussion. On the flipside, if you were to narrow down every single dining experience you’ve encountered throughout your lifetime, what would make your top ten list (or top five) of biggest disappointments and why? Vote in a Featured Survey and get a free ZAGAT.com membership!

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• Kirk - replied on Jun. 2, 2009 at 10:43 AM The following were disappointments and are listed in no particular order: 1. Matsuhisa (LA): A disappointment compared to years past. Other sushi restaurants in Los Angeles have significantly surpassed the quality at this restaurant. (Dinner, 2009) 2. Craft (NY): Average, inconsistent, and underwhelming. (Dinner, 2005) 3. Lombardi’s (NY): A huge disappointment - doughy and soggy pizza crust. (Lunch, 2006) 4. Shiro (LA): Good, however not near the quality or sublime experience one would expect from a restaurant with a score of 27. (Dinner, 2009)

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• Sparky replied on Jun. 2, 2009 at 3:40 PM Whoa! I'd forogotten about Shiro (perhaps mercifully), but you're absolutely right, Kirk. It's a good neighborhood place, at best. My fish looked gorgeous, but it was dry and overcooked and it yielded only a few edible morsels.

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• SB1480621 replied on Jun. 3, 2009 at 7:31 PM 1. Le Bernardin in NYC. I've eaten there three times (years ago). The first time was lunch-- a 1 PM lunch, my business colleague and I were done by 2:30, the place was deserted, no wait staff to be found, and it was only when at 3 PM I said "Let's leave and I'll call them with my credit card #" that a waiter appeared with the check. I told my parents-- mom said "I've always wanted to eat there." So I took my parents. Tried to make a 7:15 reservation. Non, monsieur, not possible. Full? No, reservations are at half-hour intervals. (I wanted 7:15 because I was done with school-- French class-- a few blocks away at 7). So I get there at 7:15 anyway, they won't seat us until our reservation time, but of course everybody arrives for 7:30 reservations at the same time and it takes until almost 8 before all the 7:30 reservations are seated. Fish was WAY WAY WAY salty. All four main courses. I gave them one more chance. Food was okay but nothing to make me ever want to go back. 2. Smith & Wollensky in NYC, 13 years ago. Waiters acted like they were doing me a favor by their existence on this planet. Vowed never to go back. 5 years ago a customer said let's go there. We went, I ordered a medium steak. Mine arrived raw. Seriously raw, not rare but maybe a minute on the grill. Raw. Clearly they'd taken the wrong one off the grill. Took 5-10 minutes to find a waiter to send it back, explaining raw isn't medium. 20 minutes later (my customer was long finished eating) they brought me a new steak. This was was cooked, but very rare. By the time I'd cut into it, waiter was gone. 20 minutes to find a waiter-- send it back, finally get a medium steak (or, rather, burned on the outside and rare inside but there was enough to eat, eating around the rare parts). Next time I'm waiting 100 years to go back. By the way, at the time S&W was owned by a company that had a half-dozen other NYC restaurants, ALL of which were fantastic and that I ate at several times a month. But S&W? Never again unless I live to be 130.

  SB1480621 Pelham, NY Member Since: Jun 2002 Total Posts: 11 See SB1480621's Profile Find Posts By SB1480621 Save User as Favorite

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• Geekguy1 replied on Jun. 3, 2009 at 8:42 PM Sadly, I agree with Le Bernardin. Unlike SB1480621 I have no particular complaints, just nothing to justify the cost and hype. It was merely a perfectly decent fish restaurant at less than decent prices. My biggest disappointment was Annisa. Admittedly, the food was absolutely top notch excellent. At least I think it was, but I had trouble finding it! Never have I seen such miniscule portions. I ate 6 rolls, 3 courses, and still left hungry enough to have to stop for more food (and I'm slim). In sterile surroundings, too. On a much lower scale, I could never see the reason for the hype about Carmines. Several meals there and I still think of it as nothing better than huge portions of institutional quality stomach filler. So many calories, so little time!

  Geekguy1 Somerset, NJ Member Since: May 2002 Total Posts: 11 See Geekguy1's Profile Find Posts By Geekguy1 Save User as Favorite

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• sydvischus replied on Jun. 3, 2009 at 8:53 PM Mr. Chow's. Average Americanized Chinese food with a bit of "panache" added in for a surprise factor - calves liver added to a mixed seafood and vegetables in white sauce dish? Odd - and not good...

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• JenniferO6165 replied on Jun. 3, 2009 at 9:44 PM Gari on Columbus Ave. Uggh. Basically a tourist trap. Uninspired 'omakase' which is more like a factory assembly line. Don't know if his UES place is any better but Gari's Columbus Ave. restaurant has to be the most overrated restaurant in NYC.

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• louisb3856 replied on Jun. 3, 2009 at 11:49 PM I'd like to respond to this post as well as to the one about waiter complaints, because, for me, they're connected. My top dining disappointments have been at many if not all of the top-rated restaurants in America....and it's not about the food. Instead, it's related to problems with the wait-staff or, more to the point, problems with the way the wait-staff have been trained. We've already heard on this post and on others, complaints about service where waiters either 'disappear' a/o one is unable to get their attention. Particularly galling is when a waiter attends to customers at a neighboring table and then quickly returns to the kitchen or wherever without even looking to see if you are trying to get his attention. And then there are the waiters that congregate at a wait-station and converse with each other without looking around to see if anyone is trying to get their attention. At the risk of being accused of being a 'Eurosnob', these kinds of service problems rarely occur at the top-rated European restaurants. Typically in these establishments there are one or two waiters standing in each dining area, looking around at all the tables all the time, to see if a customer is trying to get his attention or, even without the latter, to see if a table needs more water, wine, etc. And, when serving one table, the waiter always looks at the neighboring tables to see if anything is needed. This approach to customer service is rarely, if ever, seen at even the top-rated American restaurants. Even if restaurants here can't afford to hire adequate numbers of wait-staff, there is no excuse for the poor training where waiters are allowed to serve one table in their section and leave the area without looking at all the other tables under their jurisdiction to see if anything is needed, e.g., more water, wine, bread, butter, sauce, napkins, etc.... Anyway, that's my top dining disappointment at almost all the fine restaurants here in the states.

  louisb3856 Baltimore, MD Member Since: Dec 2006 Total Posts: 16 See louisb3856's Profile Find Posts By louisb3856 Save User as Favorite

  Reply to this Post Save Post as Favorite Report This Post Post Reply close You are replying to louisb3856's post. Quote louisb3856's post in your message. Your Message Spell Check Your Zagat Links To attach ZAGAT links to your message, search for properties below. Attach ZAGAT links to your message (optional) To attach ZAGAT links to your message, search for properties below. Find a Property Name (required) City, State, Country Find You are replying to louisb3856's post. Quote louisb3856's post in your message. Your Message Spell Check I'd like to respond to this post as well as to the one about waiter complaints, because, for me, they're connected. My top dining disappointments have been at many if not all of the top-rated restaurants in America....and it's not about the food. Instead, it's related to problems with the wait-staff or, more to the point, problems with the way the wait-staff have been trained. We've already heard on this post and on others, complaints about service where waiters either 'disappear' a/o one is unable to get their attention. Particularly galling is when a waiter attends to customers at a neighboring table and then quickly returns to the kitchen or wherever without even looking to see if you are trying to get his attention. And then there are the waiters that congregate at a wait-station and converse with each other without looking around to see if anyone is trying to get their attention. At the risk of being accused of being a 'Eurosnob', these kinds of service problems rarely occur at the top-rated European restaurants. Typically in these establishments there are one or two waiters standing in each dining area, looking around at all the tables all the time, to see if a customer is trying to get his attention or, even without the latter, to see if a table needs more water, wine, etc. And, when serving one table, the waiter always looks at the neighboring tables to see if anything is needed. This approach to customer service is rarely, if ever, seen at even the top-rated American restaurants. Even if restaurants here can't afford to hire adequate numbers of wait-staff, there is no excuse for the poor training where waiters are allowed to serve one table in their section and leave the area without looking at all the other tables under their jurisdiction to see if anything is needed, e.g., more water, wine, bread, butter, sauce, napkins, etc.... Anyway, that's my top dining disappointment at almost all the fine restaurants here in the states. Your Zagat Links To attach ZAGAT links to your message, search for properties below. Attach ZAGAT links to your message (optional) To attach ZAGAT links to your message, search for properties below. Find a Property Name (required) City, State, Country Find Cancel Post

• LANY Foodie replied on Jun. 4, 2009 at 1:20 AM Spago's makes my top choice for disappointments. We took our friends out. We were seated away from the main room and were simply ignored. The food eventually came, and some of us had to send it back because it was cold. When we complained to the manager, his response was to comp us some deserts. By that time, we were no longer hungry. Perhaps, if we were famous, things would be different.

  LANY Foodie Los Angeles, CA Member Since: Apr 2007 Total Posts: 2 See LANY Foodie's Profile Find Posts By LANY Foodie Save User as Favorite

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• MagnusJ7958 replied on Jun. 4, 2009 at 5:05 AM Fully agree on Le Bernadin, big disappointment. Have been there twice and disappointed both times. I think everything is tasting just to "fishy", also have the same experience with slow service after finishing the meal.

  MagnusJ7958 Bromma, Member Since: May 2009 Total Posts: 1 See MagnusJ7958's Profile Find Posts By MagnusJ7958 Save User as Favorite

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• Kirk - replied on Jun. 4, 2009 at 9:16 AM louisb3856 wrote: I'd like to respond to this post as well as to the one about waiter complaints, because, for me, they're connected. My top dining disappointments have been at many if not all of the top-rated restaurants in America....and it's not about the food. Instead, it's related to problems with the wait-staff or, more to the point, problems with the way the wait-staff have been trained.   Louis, Perhaps you could define what you mean by top-rated restaurants. I've never experienced the type of sloppy service that you describe in restaurants in the category of Per Se, Inn at Little Washington, etc., because they maintain service standards and hire accordingly.  I have experienced the service you describe in lesser restaurants that aspire to be considered a top dining establishment.

  Kirk - Torrance, CA Member Since: May 2000 Total Posts: 368 See Kirk -'s Profile Find Posts By Kirk - Save User as Favorite

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• MarthaG400832 replied on Jun. 4, 2009 at 10:38 AM This is an interesting topic. Any self-respecting restaurant should put service as priority. And the more touted, the more you expect everything to run seamlessly.  I love great food, love to cook, love to eat beautifully prepeared meals, but service for me is usually what makes or breaks the experience. However, I don't think this is an American restaurant problem, it happens in Europe too. It's unfortunate, but sometimes you just end up with bad service in even the best restaurants. And it ruins the expereince.  It'll take a lot of convincing to get me back to Jean Georges. The service was apalling. I was there probably a year after it had opened, and have never returned, nor never wanted to. My sister took me there for my birthday -- and the thing that kills me is that the waiter knew from the beginning that I was celebrating a special occasion, yet after finally taking our order, he no longer could be bothered with us. Never came by to check on us to find out that the poultry was served partially raw, and when we were finally able to get someone to send him over, he argued that it was how it was supposed to be cooked and we should probably order something else (until of course he brought it to the chef who then sent apologies that it actually was indeed cooked improperly). He also completely forgot to order our desserts, and when the tea finally came out it was the color of espresso, having been steeped for way too long, not only did he never bring out any mile or sugar or anything to lighten it a bit -- he also argued that I probably wasn't accustomed to loose tea -- which I've been dinking all my life -- my Mom rarely had tea bags growing up). Anyway, it was just such a dissappointment -- we had both been so excited to go there, and the waiter really ruined the whole experience. And the the thing is -- we could have been his easy fun table. I was a waiter for years -- I'm the first to excuse a waiter for being swamped, and neither my sister nor I are high maintenace -- we were there to just have fun, and savor in a great meal.

  MarthaG400832 New York, NY Member Since: Apr 2003 Total Posts: 1 See MarthaG400832's Profile Find Posts By MarthaG400832 Save User as Favorite

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• WChris replied on Jun. 4, 2009 at 10:47 AM 2 Major disappointments stand out for me within the (relevant) last few years: 1. The Four Seasons Restaurant (E. 52nd) - I was there with friends pre-theatre in mid-2007. The food was incredibly bad. My caesar salad was memorably insipid, and without the extra anchovies I requested. Bread was doled out on an 'as needed' basis (meaning upon request). The duck reminded me of Groucho Marx's sidekick....it was that chewy. And, to top it off, the service was indifferent since no one was ordering drinks to start off the evening.  This was my third, and final visit! (The first 2 visits were wonderful, but in this economy, you don't have a second chance). 2. M at the Fringe (Central, Hong Kong) - Part of me feels somewhat a trader as this has been one of my top top favorite restaurants for the past 2 decades (really)!  However, my trip there in late 2008 was appallingly bad. My first course of a range of grilled fish (anchovies, grouper, bass) smelled way fishy, and inedible. My main of suckling pig was SO greasy and fatty I felt my cholesterol rise for the occasion! Even my dessert of a dense chocolate tart was (being guiltily solicitous) mediocre! (Remember, no second chances....)!

  WChris Columbus, OH Member Since: May 2007 Total Posts: 1 See WChris's Profile Find Posts By WChris Save User as Favorite

  Reply to this Post Save Post as Favorite Report This Post Post Reply close You are replying to WChris's post. Quote WChris's post in your message. Your Message Spell Check Your Zagat Links To attach ZAGAT links to your message, search for properties below. Attach ZAGAT links to your message (optional) To attach ZAGAT links to your message, search for properties below. Find a Property Name (required) City, State, Country Find You are replying to WChris's post. Quote WChris's post in your message. Your Message Spell Check 2 Major disappointments stand out for me within the (relevant) last few years: 1. The Four Seasons Restaurant (E. 52nd) - I was there with friends pre-theatre in mid-2007. The food was incredibly bad. My caesar salad was memorably insipid, and without the extra anchovies I requested. Bread was doled out on an 'as needed' basis (meaning upon request). The duck reminded me of Groucho Marx's sidekick....it was that chewy. And, to top it off, the service was indifferent since no one was ordering drinks to start off the evening. This was my third, and final visit! (The first 2 visits were wonderful, but in this economy, you don't have a second chance). 2. M at the Fringe (Central, Hong Kong) - Part of me feels somewhat a trader as this has been one of my top top favorite restaurants for the past 2 decades (really)! However, my trip there in late 2008 was appallingly bad. My first course of a range of grilled fish (anchovies, grouper, bass) smelled way fishy, and inedible. My main of suckling pig was SO greasy and fatty I felt my cholesterol rise for the occasion! Even my dessert of a dense chocolate tart was (being guiltily solicitous) mediocre! (Remember, no second chances....)! Your Zagat Links To attach ZAGAT links to your message, search for properties below. Attach ZAGAT links to your message (optional) To attach ZAGAT links to your message, search for properties below. Find a Property Name (required) City, State, Country Find Cancel Post

• PatrickP219428 replied on Jun. 4, 2009 at 11:16 AM Kirk, While I agree with you that most of the top-rated restaurants at which I've dined (Gary Danko, Bradley Ogden, Babbo, etc.) do have excellent service I think Louis identifes a valid point. Most of my biggest disappointments have been at places that are highly regarded and more often than not it is the service that has marred the experience not the food. But I think that is a function of expectations, too. When you are going to a "nice" place you have an expectation that everything about the meal will be exceptionally good and one rude or overworked or inattentive waiter can really ruin the entire experience. And the converse is true as well. I love going to Friday lunch at Galatoire's in New Orleans and the best thing about the experience is not the food but the fabulous service I know I will get from Shannon. Spot on recommendations about which fish is the freshest, what wine is pouring well with the dishes and the perfect balance of being attentive without being intrusive. She elevates the meal of very good solid but very old school dishes by being a great waitress.

  PatrickP219428 Houston, TX Member Since: Jun 2003 Total Posts: 13 See PatrickP219428's Profile Find Posts By PatrickP219428 Save User as Favorite

  Reply to this Post Save Post as Favorite Report This Post Post Reply close You are replying to PatrickP219428's post. Quote PatrickP219428's post in your message. Your Message Spell Check Your Zagat Links To attach ZAGAT links to your message, search for properties below. Attach ZAGAT links to your message (optional) To attach ZAGAT links to your message, search for properties below. Find a Property Name (required) City, State, Country Find You are replying to PatrickP219428's post. Quote PatrickP219428's post in your message. Your Message Spell Check Kirk, While I agree with you that most of the top-rated restaurants at which I've dined (Gary Danko, Bradley Ogden, Babbo, etc.) do have excellent service I think Louis identifes a valid point. Most of my biggest disappointments have been at places that are highly regarded and more often than not it is the service that has marred the experience not the food. But I think that is a function of expectations, too. When you are going to a "nice" place you have an expectation that everything about the meal will be exceptionally good and one rude or overworked or inattentive waiter can really ruin the entire experience. And the converse is true as well. I love going to Friday lunch at Galatoire's in New Orleans and the best thing about the experience is not the food but the fabulous service I know I will get from Shannon. Spot on recommendations about which fish is the freshest, what wine is pouring well with the dishes and the perfect balance of being attentive without being intrusive. She elevates the meal of very good solid but very old school dishes by being a great waitress. Your Zagat Links To attach ZAGAT links to your message, search for properties below. Attach ZAGAT links to your message (optional) To attach ZAGAT links to your message, search for properties below. Find a Property Name (required) City, State, Country Find Cancel Post

• rayh8502 replied on Jun. 4, 2009 at 11:23 AM What is puzzeling to me is that Le Bernardin is still ranked in the top five restaurants in New York City? What's the catch? Ownership? Critics for FREE? The food is mediocre and they treat you like Dir t!

  rayh8502 West Palm Beach, FL Member Since: Dec 2008 Total Posts: 1 See rayh8502's Profile Find Posts By rayh8502 Save User as Favorite

  Reply to this Post Save Post as Favorite Report This Post Post Reply close You are replying to rayh8502's post. Quote rayh8502's post in your message. Your Message Spell Check Your Zagat Links To attach ZAGAT links to your message, search for properties below. Attach ZAGAT links to your message (optional) To attach ZAGAT links to your message, search for properties below. Find a Property Name (required) City, State, Country Find You are replying to rayh8502's post. Quote rayh8502's post in your message. Your Message Spell Check What is puzzeling to me is that Le Bernardin is still ranked in the top five restaurants in New York City? What's the catch? Ownership? Critics for FREE? The food is mediocre and they treat you like Dir t! Your Zagat Links To attach ZAGAT links to your message, search for properties below. Attach ZAGAT links to your message (optional) To attach ZAGAT links to your message, search for properties below. Find a Property Name (required) City, State, Country Find Cancel Post