Carafe

11/21/09

Don't go for the service

by linderini at Citysearch

I've gone during happy hour the last two Friday's and both times had terrible service. The first time there was a younger male waiter that wasn't the least bit friendly and seemed very much in a hurry. There were many empty tables. The second time we had an older waiter, Matt I think, who was one of the rudest servers I've ever encountered. He had no manners- called me honey once from several feet away. He laughed at my friend when she asked if there were any lean (low fat) happy hour menu items. When I asked if they could leave cheese off a small portion of her mushroom plate (we had talked about sharing it) he loudly proclaimed that I shouldn't be dictating how her food is served and basically scoffed and acted like my request was rude. My friend didn't say anything because I think she was perplexed after he laughed at her earlier. He simply had no manners and why bother going to eat someplace to be treated poorly? I won't go again.

• Pros: Good happy hour food
• Cons: Rude wait staff

11/17/09

food is lacking

by susiesmile at Citysearch

I think this place would be better if it wasn't in a shopping mall/business park setting...

• Pros: authentic ambiance
• Cons: food

05/25/09

Pompous is apparently the new talented

by timmymcnutt at Citysearch

I went with a rather large group of ten to Carafe just this past week as a way to get to know a few of my significant other's friends as well as to get out and have a good time. However, what came of our meal was a text book definition of everything hate-worthy in the restaurant business.

Four people from our party showed up to fill the reservation, entering through the front doors. The rest of our party, apparently upsetting no one but the wait staff, entered through a side patio, a younger girl glaring our way as we walked in to join our friends (if this is apparently a problem, as I've seen it show up in reviews below, why not hang up a sign on the patio rather than kicking up a snotty attitude like a group of twelve year olds girls?)

It quickly became apparent that the young age range of our group (18-22) was going to handicap us on service as our server, a young man who didn't have the cordiality to tell us his name, generally ignored us and was completely condescending to our party when he actually spoke our way.

Over the course of the almost three hours that we were at the restaurant (what wouldn't have been a bad duration if most of that time wasn't spent waiting for food to arrive), our server continued to generally ignore and dismiss us, telling one of my foodmates curtly, "it's in season," in answer to his extremely light hearted joke about the overabundance of fresh rhubarb on the menu. Honestly, though, the amount of rhubarb on the menu was ridiculous. They seem to have just hotwired their usual recipes to include rhubarb instead of cherries, huckleberries or any other remotely sweet element.

When our appetizers finally did arrive, my pate was tender and sweet, served with a bitter side of rhubarb and a negligibly small amount of walnut "toast" that was more cracker than anything else. The escargo that my date ordered was slightly rubbery, but I have to admit that the garlic parsley butter was delicious.

As for our actual meals, I've lost such passion reliving this experience that I just have to list:

Rare hanger steak with bernaise and pommes frites: Practically raw meat. I'm not complaining, but somewhat surprised at just how rare it was. Pomme frites were trying as hard as they could not to be french fries, not crispy and overseasoned.

Duck confit with rhubarb sauce: The skin was inconsistent throughout, the meat was tender, the seasonal rhubarb sauce was very out of place.

Cucumber soup: As you would expect, it was cool and refreshing, but lacking in originality.

Andoullie special: Was there sausage in this meal?

To top things off, the two of us that ordered the three course meals, never received their desserts, the group deciding to leave instead of put up with any more of the place.

Seriously, Carafe: If you read this, stop admiring your own culinary narcissism long enough to make something worthwhile out of the great ingredients you bring into your establishment. I beg you, rip down whatever arrogant agism or large-group hatred you conferred onto my associates and me. And most of all, realize there's a line between local, in season food and inserting rhubarb into 50 percent of your dishes. That line is not thin and it is not blurry, and if you pay attention to it, you may be around next Spring.

• Pros: quality ingredients
• Cons: everything else