I called at 8:00 to request an 8:30 seating and my guest and I were immediately accommodated; in retrospect the fact the restaurant had tables available on a Friday night in a popular area should have been a warning?\r
\r
The dinner started when I requested the wine list and was told ?we?re out of white wine?. I was a bit confused thinking the waiter meant they were out of specific brand, but no, he repeated, ?we?re out of white wine?. He then proceeded to inform us that they had one off-brand chardonnay and sauvignon blanc but that was it (the problem lay in that the menu is definitely geared towards white wine). Ok, I thought, we order what they have (the chardonnay) and move on.\r
\r
Appetizers came out (warm goat cheese and a calamari ?tower?) and were ok, fried (and therefore tasted as undistinguished as every other fried food) but ok. The accompanying sauces were equally nondescript and tasted bland (off-the-supermarket-shelf bland).\r
\r
Main courses came out (scallops and blackened mahi-mahi) and had been cooked to death. The mahi-mahi literally required a knife to cut as there was NO WAY you were going to get through that thing with a fork - it was COMPLETELY devoid of moisture, ditto on the scallops. Our waiter came by to ask how things were and we told him the food had been overcooked. He apologized and took the food, 90% of which remained on the two plates, and asked if we wanted desert . We said no and he brought us the check stating that the manager ?had given us a 10% discount?. I found it ironic that the discount equaled the amount we had eaten!\r
\r
I decided if the manager was so unconcerned that he couldn?t visit our table I wasn?t going to complain - I was simply going to voice my opinion on-line. We paid the bill and left. \r
\r
If you want superficiality (bad food in nice surroundings) come to Ocean 510.\r
If you want good food go elsewhere.
Pros: Ambience
Cons: Food, managerial indifference
more