Dave is trippin.
The pepper jack cheese is the best.
The pepper jack cheese is the best.
Who are you going to trust, a restaurant owner or a severely part time bartender with antlers? (And you thought it was just his avatar...)
Dave
Dave
Is there a "Cheese only" or a "desert only" menu (for those who do not want the whole meal)? Can either Dave or someone post the cost? I did not see the price on the Web site.
There's an a la carte menu. I believe the price of the cheese/desert depends on how many are in your party. I think for two it's $16.
And, I've stated before, the Horns (they aren't antlers) are detachable.
And who are you going to trust, some dude with 31 posts, or me, the 'Life Member'.
pepper jack is way better
And, I've stated before, the Horns (they aren't antlers) are detachable.
And who are you going to trust, some dude with 31 posts, or me, the 'Life Member'.
pepper jack is way better
- 1,493
I went to this place with another couple a few days ago. Great atmosphere, the owner was quite nice(he assured us that the toasted ravioli fondue was in the works), and the menu has so many options it's overwhelming. Dessert was by far and away the best course, so if you're short on time(It takes 2+ hours to do a full dinner service) and stomach space(the sheer amount of food in the full dinner course is incredible), then just opt to get the dessert and a few bottles of wine. Def try the White Chocolate with ammeretto(sp?) fondue dip, yum. Oh, and bring your wallet!($$$)
- 10K
Urban Elitist wrote:he assured us that the toasted ravioli fondue was in the works
I like the sound of that!
So, what's funny...
I finally got to eat here. I've had all the cheeses, and the salads, and a couple desserts, but I never had the real main course. Last night I went in, and tried the traditional oil cooking style, and it was great. I personally thought the best item was the bacon wrapped tenderloin. Wow. Also, the herb crusted pork was delicious as well. And I have no complaints about either the Mahi-Mahi or the Tuna.
I'm glad I finally got to enjoy the food, so now I can actually tell people what the best stuff on the menu is.
The downside, the owner kept bothering my table. But he did offer some fantastic wine. Next time you're in, ask for the Seghesio Old Vine Zinfandel. Great pick, Dave.
I finally got to eat here. I've had all the cheeses, and the salads, and a couple desserts, but I never had the real main course. Last night I went in, and tried the traditional oil cooking style, and it was great. I personally thought the best item was the bacon wrapped tenderloin. Wow. Also, the herb crusted pork was delicious as well. And I have no complaints about either the Mahi-Mahi or the Tuna.
I'm glad I finally got to enjoy the food, so now I can actually tell people what the best stuff on the menu is.
The downside, the owner kept bothering my table. But he did offer some fantastic wine. Next time you're in, ask for the Seghesio Old Vine Zinfandel. Great pick, Dave.
Sorry, Trent. Guess I'll take to good wine to someone else's table next time...
OK, I held off on writing this for over a week because I wanted to make sure I put my thoughts together...
Here goes, my wife and I went to Simply Fondue a little over a week ago, the experience was mixed. First of all, the martini selection is awesome, my wife was really happy with it so that was good. The dinner did not go very smoothly at all. The cheese course was fine, although the server couldnt get the temperature right, and it kept going from boiling to cold. When we asked about cooking styles for the main course, we were told we should go with the traditional, our menus had already been taken, so we didnt see the descriptions...the traditional is a pot of hot oil...it is not fondue at all. So you end up with these great cuts of meat and youa re deep frying everything. When it was brought out, we decided to try it and ended up with hot oil splattered on us and smelling like we worked at McDonalds, so we asked to switch to something else, some kind of actual fondue and we were told that was fine (although they ended up charging us to do so on the final bill)
The server had no idea what she was doing, most of our questions were met with "I don't know"...with our dinner we selected one that came with a bottle of house wine. We asked what the house wine was and she said any bottle from our list (which is short), so we picked one...she came back and said we couldnt get that one and that it was actually any of the wines that are available by the glass, so we picked one...she came back again and said that was wrong and the house wine was the chardonnay...we asked for another choice becasye we don't like chardonnay and she disappeared for about 15 minutes and finally came back and gave us another option...it was a debacle.
The dessert was quite good and is probably the only thing we would go back for after all of this, which is a shame because it is right across the street from our loft.
If they don't get this fixed, they will get crucified in the restaurant reviews.
Here goes, my wife and I went to Simply Fondue a little over a week ago, the experience was mixed. First of all, the martini selection is awesome, my wife was really happy with it so that was good. The dinner did not go very smoothly at all. The cheese course was fine, although the server couldnt get the temperature right, and it kept going from boiling to cold. When we asked about cooking styles for the main course, we were told we should go with the traditional, our menus had already been taken, so we didnt see the descriptions...the traditional is a pot of hot oil...it is not fondue at all. So you end up with these great cuts of meat and youa re deep frying everything. When it was brought out, we decided to try it and ended up with hot oil splattered on us and smelling like we worked at McDonalds, so we asked to switch to something else, some kind of actual fondue and we were told that was fine (although they ended up charging us to do so on the final bill)
The server had no idea what she was doing, most of our questions were met with "I don't know"...with our dinner we selected one that came with a bottle of house wine. We asked what the house wine was and she said any bottle from our list (which is short), so we picked one...she came back and said we couldnt get that one and that it was actually any of the wines that are available by the glass, so we picked one...she came back again and said that was wrong and the house wine was the chardonnay...we asked for another choice becasye we don't like chardonnay and she disappeared for about 15 minutes and finally came back and gave us another option...it was a debacle.
The dessert was quite good and is probably the only thing we would go back for after all of this, which is a shame because it is right across the street from our loft.
If they don't get this fixed, they will get crucified in the restaurant reviews.
mophipsi,
Sorry to hear about your debacle. I would hope that you give us another try because it sounds like you were doomed from the start. First of all, you selected the Lobster Extravaganza, which comes with a complementary bottle of the house wine (either a chardonnay or a cabernet), or you can take the cost of the house wine, and apply that to another bottle, one more to your liking. I've recommended several tables do this, because you're already paying for the Lobster, it doesn't make sense to me to have an 'average' bottle of wine with it. The house wine is $18, so for example, instead you could get a bottle of Ravenswood Zinfandel for $10 (since it's $28 on our menu).
As for the hot/cold cheese, the cheese may not have been mixed all that well. It's the servers job to ensure that your cheese is good, since it's made at the table. The temperature should be consistent throughout.
As for the cooking styles, most servers recommend the traditional oil, but we also serve 3 broths. I don't understand how your menus were taken before you had a chance to order your cooking style.
From my experience at Simply Fondue, it sounds like you have had one of the few bad experiences. But I also contend that in the early going, many restaurants go through a feeling out process, which I feel we are still in. I would bet your next experience (should you decide to come back) will be much better. And, at the very least, you've found a good place to stop in for a martini or two.
Sorry to hear about your debacle. I would hope that you give us another try because it sounds like you were doomed from the start. First of all, you selected the Lobster Extravaganza, which comes with a complementary bottle of the house wine (either a chardonnay or a cabernet), or you can take the cost of the house wine, and apply that to another bottle, one more to your liking. I've recommended several tables do this, because you're already paying for the Lobster, it doesn't make sense to me to have an 'average' bottle of wine with it. The house wine is $18, so for example, instead you could get a bottle of Ravenswood Zinfandel for $10 (since it's $28 on our menu).
As for the hot/cold cheese, the cheese may not have been mixed all that well. It's the servers job to ensure that your cheese is good, since it's made at the table. The temperature should be consistent throughout.
As for the cooking styles, most servers recommend the traditional oil, but we also serve 3 broths. I don't understand how your menus were taken before you had a chance to order your cooking style.
From my experience at Simply Fondue, it sounds like you have had one of the few bad experiences. But I also contend that in the early going, many restaurants go through a feeling out process, which I feel we are still in. I would bet your next experience (should you decide to come back) will be much better. And, at the very least, you've found a good place to stop in for a martini or two.
- 8,908
The lady friend and I have an anniversary coming this weekend. Do you accept reservations?
thanks
thanks
We do! You can call us at 314-335-7377 or make your reservation on line at opentable.com. Be sure to let us know it is your anniversary when you make your reservation!
Dave
Dave
I can vouch for the martini selection. I personally sampled about 4. They were great. In fact I didn't try a bad one. The bartender that night was Sarah and she was awesome. Oh and by the way, it was nice to meet you Trent. Should have stopped by before I started the martini tour, then perhaps I may remember more about that. I will be back in for sure.
- 1,493
That wasn't you I saw working there when I was there two Saturdays ago was it? Did you die your hair darker? I def would have said hi had I realized.trent wrote:mophipsi,
Sorry to hear about your debacle. I would hope that you give us another try because it sounds like you were doomed from the start. First of all, you selected the Lobster Extravaganza, which comes with a complementary bottle of the house wine (either a chardonnay or a cabernet), or you can take the cost of the house wine, and apply that to another bottle, one more to your liking. I've recommended several tables do this, because you're already paying for the Lobster, it doesn't make sense to me to have an 'average' bottle of wine with it. The house wine is $18, so for example, instead you could get a bottle of Ravenswood Zinfandel for $10 (since it's $28 on our menu).
As for the hot/cold cheese, the cheese may not have been mixed all that well. It's the servers job to ensure that your cheese is good, since it's made at the table. The temperature should be consistent throughout.
As for the cooking styles, most servers recommend the traditional oil, but we also serve 3 broths. I don't understand how your menus were taken before you had a chance to order your cooking style.
From my experience at Simply Fondue, it sounds like you have had one of the few bad experiences. But I also contend that in the early going, many restaurants go through a feeling out process, which I feel we are still in. I would bet your next experience (should you decide to come back) will be much better. And, at the very least, you've found a good place to stop in for a martini or two.
I didn't dye my hair anything. It might be the all-black 'johnny cash' style uniforms they have us in. And it might have been me, I can't remember if I worked that day or not. Probably though.
I'm working this weekend, Sunday-Tuesday in the bar, stop in for a drink.
And it might have been me, I can't remember if I worked that day or not. Probably though.I'm working this weekend, Sunday-Tuesday in the bar, stop in for a drink.
- 623
the traditional is a pot of hot oil...it is not fondue at all. So you end up with these great cuts of meat and youa re deep frying everything. When it was brought out, we decided to try it and ended up with hot oil splattered on us and smelling like we worked at McDonalds
Sorry, but that IS traditional fondue.
^ The Swiss and Savoyards might disagree with you. Best I can tell (Larousse Gastronomique), the only "traditional fondue" that uses oil is fondue burgoignonne, which I don't think most people regularly associate with fondue.
Ass a Swiss I feel I must mediate this discussion. Cheese fondue is by far the most common fondue eaten in Switzerland. Depending on the area you are dining dertermines the type of cheese that is used in the fondue (some make it spicier while others give it a more distict flavor). As far as meat fondue is concerned, oil and broth are equally as prevelant. It also is determined by the regional traditions, but more so by personal taste. Personally, I prefere broth as it is healthier, doesn't platter you as you're cooking and makes a particulary delicious end of meal soup (especially when a raw egg is added). If you have any other Swiss related questions just let me know! 
trent wrote:mophipsi,
Sorry to hear about your debacle. I would hope that you give us another try because it sounds like you were doomed from the start. First of all, you selected the Lobster Extravaganza, which comes with a complementary bottle of the house wine (either a chardonnay or a cabernet), or you can take the cost of the house wine, and apply that to another bottle, one more to your liking. I've recommended several tables do this, because you're already paying for the Lobster, it doesn't make sense to me to have an 'average' bottle of wine with it. The house wine is $18, so for example, instead you could get a bottle of Ravenswood Zinfandel for $10 (since it's $28 on our menu).
As for the hot/cold cheese, the cheese may not have been mixed all that well. It's the servers job to ensure that your cheese is good, since it's made at the table. The temperature should be consistent throughout.
As for the cooking styles, most servers recommend the traditional oil, but we also serve 3 broths. I don't understand how your menus were taken before you had a chance to order your cooking style.
From my experience at Simply Fondue, it sounds like you have had one of the few bad experiences. But I also contend that in the early going, many restaurants go through a feeling out process, which I feel we are still in. I would bet your next experience (should you decide to come back) will be much better. And, at the very least, you've found a good place to stop in for a martini or two.
Trent...I can tell you that we will absolutely be back for drinks...the martini list was great!
I agree that the Lobster Extravaganza is a great deal price wise...no complaints at all about that. My complaint is that it took so long to get it sorted out and we were told several different things about what wine was included before the issue got resolved.
I am not vindictive toward SF at all and as a neighbor I want it to succeed, but it is expensive, upscale and when paying that kind of money you expect a better experience...that was my only point. I am sure we will try it again, its just too convenient being right across the street.
Regardless we will be in for drinks...oh and just a suggestion, print up some drink menus other than the one the bartender uses...
You now also may be seeing why we always wait at least a month after a place is open before we visit it for a review.