(N. Milwaukee) again. Giving it the ol' second try before forming the final opinion. Bad, bad, bad
. Will not go back. A pretty empty room for a Thursday night, except for us (a 2-top), one 4-top that looked to be mainly drinkers, and one 12-top. That should have been a warning, but we were hungry, and we ignored it. One server on, no bartender, one busperson. The server was training someone and so had a trail. Needless to say they were completely occupied with the 12-top. That table looked like a nightmare on all fronts--a birthday, 6 very high-maintenance women, and their dates. I felt really, really bad for the server.
I ordered the frites, like I said I would, and they were shite. Bad fries in the first place will never make good, especially not when they are covered
in ambiguous vinegar-ey mustard-ey something-from-the-squeeze-bottle. And please: don't put them in a little cardboard container in a futile gesture at bistromathics. They still
suck. My companion had salmon ravioli bathed in a fatigue-colored sauce. I can't remember the sauce--that's how remarkable it was. Four tiny ravioli. Both starters were room temperature . . . and that's being generous. The plates were completely cold.
Main for me was lamb stew, lentils, etc. I am not kidding you when I say that I think this was Dinty Moore, or something along those lines. Believe me, I can recognize it
. Dinty Moore would actually have been better--at least it would have been salted. Four or five pre-masticated bits of lamb, a 2 oz. portion of slippery lentils in the middle of the serving bowl, lentils that had never known love, and machine-cut celery and carrots completed the dish. I can recognize machine-cut too
These vegetables were an affront to me, and I don't offend easily. These vegetables had never been fresh. From the freezer to my plate. That's Thyme Cafe. I picked them out of the brown broth they were in and arranged them, in a ring, along the sides of the dish.
My companion had a pork dish along the same lines as last time--but they changed the pork. Now we have one of those shrink-wrapped, factory-grill-marked pork "chops," which I have made a hundred million of for employee meal. WTF? How can they get away with this? For dessert I had creme brulee and I tried not to cry into it. Don't go. Cross the street when you see this place.
Bad food, bad service (great server from last time nowhere in sight), bad in general.
EDIT: I have had some good meals lately, most notably two at Opera
on S. Wabash, and I will post those soon--not right now, as the person I am sitting next to at school is listening to very loud music and wearing stink-ass cologne