Jean Georges, November 9, 2007
I eat at the bar at Jean Georges fairly regularly. The food is nearly always delicious and the service when it's "on" is terrific despite the occasional, lengthly lag time between appetizers and entrees. And overall the staff is a delight. There is, however, one person I would love to see removed from the staff, and though I don't recall her name, she's a bartender in the Nougatine room. Everytime she is working, I sigh. She doesn't pay attention to customers, she's slow at doing just about everything from making drinks to tagging wine bottles, and just has a "way" about her that is inately annoying. But today she was outright wrong in serving her customers, in particular - me, equally.
I took my usual seat at the bar (far corner spot nearest the kitchen) and she politely asked me to move as it, and the seat next to it, was "reserved". Fine. I've never seen a bar seat reserved before, but went about my business three seats in. A few minutes pass by and another individual (who couldn't do the common courtesy of taking off his hat) sits down in the same seat. Now, he was alone and was not the reserved diner. But this witch of a bartender took his order. As he left to use the men's room, I asked her why she allowed him and not me. She said that she didn't realize he sat there as she wasn't paying attention. So then why did you take his order??? There were other seats at the bar she could've asked him to move to, much like she did to me...but she didn't. And she got a crap tip (still more than she deserved, but I like the other guys that get some of the tip) for it and an official complaint to Pierre Vongerichten the next time I see him.
In any event...this what we had today...which was good but sadly ruined by this awful girl.
(pics and descriptions to follow).
Today's flower arrangement made the most of the season's changing leaves.
Arguably the best mushroom soup I've ever had. It was served with a shredded chicken confit and enoki mushrooms. Fantastic.
This was the petit filet served with brussel sprouts and a pepper that really gave the dish a zing. The lime was a good foil to the spicyness. Overall a very tender piece of meat and I love the brussel sprouts at JG. This is the third time I've had them in as many weeks. Can't get enough of them.
This was a cranberry brunoise (I think) served with a trail mix of candied walnuts and dried fruit. It's construction made sense...just was not a dessert for me.