I'm sick and tired of bad food at fine restaurants. The DW and I ate at Ombra in the Borgata hotel in Atlantic City
. I splurged and ordered the Surf & Turf which was supposed to be
a Kobe flank steak with crab stuffed shrimp. The server didn't ask what temp I wanted the steak so I figured it would automatically be cooked to med/rare since it was a prime cut of meat.
The entree was served, and before I even cut into the steak I knew it was 1)overcooked and 2)not Kobe. I cut into the piece of meat only to find a tough, well done steak. I then cut it in half and asked the server "What temp did the chef cook this to?" He saw it was way overcooked and replaced it with a new one.
The second steak comes out. I cut into it to find a med well to well cooked steak. There was only a slight section of pink in the center. Medium cooked pink. The DW told me to send the second one back, but I declined and dealt with it. Still the steak was not tender. When we were pretty much finished, I asked the server whay the chef cannot cook a steak? And he replied that the cut was thin in comparison to their filets which probobly caused some difficulty. ........that did it. I said "I cook better steaks at home from the supermarket! Whoever is cooking should allow for the difference in thickness, it's common sense!" blah...blah...blah
The shrimp looked like they were prepared the night before. They had that "been sitting around" look to them. The entrees are served with some sort of greens that weren't too bad. The DW had salmon which was as thin as a piece of paper and they burnt the olive confit or whatever crap they put on top of it. Some things were overseasoned, some under seasoned.
I knew when we were served our bread that there would be an issue. They serve a regular white Italian slice of bread along with some sort of onion bread. Well, the onion bread had that raw garlic, fake onion taste to it. A person at the table next to us even asked if there was garlic in it, and the server replied "no".
I cannot tell you the last time we went out to what should have been a great dinner and walked out happy. The people, I say people because you cannot title yourself as a Chef with garbage like that, should be in some other line of work. I wanted so bad for that restaurant to prove it was Kobe I was served, but I controlled my temper.