Foundry mini-review

[hahathor.livejournal.com]

A friend and I hit the Foundry on its opening night, and were pleasantly surprised not to have a wait for a table for two (it was a bit early, just before 6, but still).

The food was good (not great, but good), the atmosphere pleasant, and the service friendly and efficient, even on their opening night, which I found admirable. It's very much a 2010 restaurant, in that it has a charcuterie plate, a range of "classic cocktails," a selection of flatbreads and the standard high-brow-comfort-foods that seem to be on every menu in the area this summer (e.g. heirloom tomato salad, pasta with goat cheese, pork belly confit).

I had the steak frites, and my vegetarian friend had the veggie kebabs. They were both quite good, and the steak was served as rare as I had requested. We also sampled several of the classic cocktails; the ginger smash was especially good.

Overall, a nice addition to the neighborhood, and I hope they'll manage to last in that space longer than Bowl & Board did.

Comments

We had a mediocre experience last night

[jblack73.livejournal.com]

Terrible service - waiter failed to deliver appetizers and then blamed the kitchen, entrees were served after a very long wait (and one entree took an edditional 10 minutes longer), they had run out of certain beers and did not have the right alcohol for one of their mixed drinks.

Food was alright, but the service really brought the whole experience down.

Let's hope they improve and can stick it out for the long run.

Re: We had a mediocre experience last night

[hahathor.livejournal.com]

Oh that's too bad. I hope they're able to pull off a more consistent experience.

Re: We had a mediocre experience last night

[emcicle.livejournal.com]

my friend and i were going to go last night, but i was worried about going in the opening week in case they needed to iron out some bugs. glad we waited and will hit it in the next few weeks.

Re: We had a mediocre experience last night

[ethanfield.livejournal.com]

I usually give restaurants a pass on poor service (but not rude service, or poor food) in their first month or so. It takes staff a while to figure out a rhythm, and cooks a while to figure out how to piece together the timing of various combinations of dishes.