snowflake

sorry folks it aint just me posting negative replies, there are several others. The importance of good food, good service is ideal for a fabulous restaurant; dont you think?

Yup; I must say the crab cakes did look nice presentation but tasted terrible, no taste, tasteless crab and probably two weeks old. The service is not what it should be and very slow and NOT PROFESSIONAL at all; often the server would be in the kitchen or often outside the door chatting with others and forgetting about the customers that are dining.....not worth going there at all and if this keeps up that would not be good. Obviously things just have not gotten better but they have gotten worse, save your money and dine where it is worth it. happy new year everyone

The arrogance of a Chef is by far not good; this one had to top it all as this chef had no idea of good service or good quality food. The waitress has no idea of the basics of serving and no understanding of the menu which is a ideal asset to have while serving. As far as plates being taken away and customers not finished their dinners all you need to do is JUST ASK the customer if they are done not take the dish away. Most of the comments on here actual good comments come from the other location but there are more and more coming in from the most recent location.....too bad things haveto go this way. Gee what will happen in the slow months to come......any other places to dine please let me know. cheers for a wonderful New Year

Brokentelephone; Yes I do recall ordering the cornish hen and too had it and very very dry, beef ribs also dry and really not braised at all very tough as you said, there are some food items that are good and worth the price but this is no longer offered at its new location on Renfrew. The menu is far distant from the menu served at Rupert and no where near its price; (prices have gone up, music/live entertainment costs which is billed in the prices on the menu). The service at one point was horrible and having said that with no other tables there at the time you often needed to get the attention of the server to attend to us as she was found often chatting with the chef and not quite understanding the menu as well as having a hard time speaking english. As the restaurant went on the service, cleanliness did by far get much better, there was some remodelling which came with much nicer service and explaination of the menu, which was a great notice as it was often filled with more people. The chef often spoke of his talents in cooking and often spoke about Il Giardino, he came across to us as he was far superior than others. I found this character, chef rather arrogant and seem to agree - far from professional chefs in the world as this chef is no where near the expectations of a real chef. other chefs. As a matter of fact I do remember that mexican restaurant what happened to that little restaurant? does anybody know?.

Rona Just visited the restaurant and I must say things have not been better at all; service was slow and although there were 6 other tables we my guests indeed had waited over 1 hour for our meals. Service was not at its best and seems like the person that was serving did not have much experience and seemed we were rushed as the server had almost taken my partners meal away; when we eat we take our time and just seems we were rushed. When the food arrived it was a bit on the warm side again which is too bad; doors were always opening which did not help but food should be served hot; not warm. Food was satisfying but the meat not as braised as what I would thought it would be; it was noisy as I could not and repeatedly asked my partner what they were saying. We had ordered a red wine originally but we asked the server and they did not offer that so we stuck with a different type of wine but it was good also. It is sad to see restaurants that were once successful drop to a unsuccessful rate such as this one......will be dining at other venues and seeing good results.

The restaurant was quite remarkable at one point when its location was at Rupert; I have encounted myself not so good experiences myself. Chef Daniel is still the chef there as he makes and prepares everything but definetly not like it was at Rupert (which was once his old location). The place is definetly not the same; just seems the place has completly turned around; prices are not at it once was before and at a costly note. I had the fish dish oh Bacaulla dish and seemed to me that there was no variety of taste, dry and also the food was warm not hot and in minutes turned cold as I also left my jacket on during dinner. I often wonder why nobody has seemed to post here but now I know why and those Dollar Store Dazzling lights were very bright and bothersome. The menu and the website seem like two different restaurants; prices are yet so different and the food is so different from the original restaurant on Rupert. Seems that Chef Danielle does not seem interested in his clients but focuses on other issues; well there are other places out there, better, realistic, just seems to me that this place has turned into a bar or a meat market; such a shame I must say.....