Allegra R.
Yelp
6Head could be amazing, but they've made some very confusing choices that sink both the experience and the food.
For starters, once seated we were visited by five separate waiters who told us they would be serving us, asked us the same introductory questions, and left never to be seen again. In total we ended up being served by no less than 8 different people. There seems to be no coordination of the waitstaff at all, no defined sections or stations, and no communication between them. It's pretty frustrating to keep answering the same questions over and over and have no idea who your waiter actually is.
Considering we had to keep answering if we had food allergies or not, I would be quite nervous eating here if I did.
They have this beautiful menu describing their steak origins and the flavors to expect, but then they smoother the steak with a thick sauce (which is not mentioned on the menu) and hide all of the natural flavor. The one item that doesn't have an origin listed is the most expensive and arguably most important to know - the wagyu - and when asked the staff gave us a runaround speech about the origin not mattering because it's hand chosen for a specific quality. Anyone who knows wagyu knows that's nonsense; origin has a very notable impact on the flavor, well beyond that of a normal steak. The marbling rating is only part of the story and different origins will be best served by different preparations and pairings.
In fact the staff was quite uninformed in general; they couldn't tell us the ingredients of the sauce used on all of the steaks (and in fact initially lied and said there was no sauce at all), misspoke repeatedly about techniques used in the kitchen, and couldn't recommend pairings on the menu, which isn't their fault but is a total failure of the management to properly train and keep staff informed.
Ultimately my steak was good, and the sauce used is delicious, although it's not needed. The beef was tender and cooked to a perfect medium rare. Although they missed the opportunity to get a crust on the steak, the exterior was still quite distinctive from the interior.
As for the rest of the meal... I was disappointed that the side salad is just a bundle of lettuce with a mountain of cheese, a little lemon dressing, and a couple of stray pieces of pickled onion... A well crafted salad could've elevated the meal, and it feels like a sorely missed opportunity.
The wagyu potato was oddly dry inside, which is strange for something that's supposed to be layered with wagyu fat. It had none of the wagyu profile. Still delicious and crisp, but not much flavor beyond a french fry. The creme fraiche on top was stingy and could've helped with the texture if it was given more than a teensy dab.
The artisanal bread with wagyu butter was fine. The bread was quite nice but the "butter" didn't feature the depth of flavor, richness, or butteriness you'd expect from wagyu fat. It could've used some salt as well. Just sort of bland unfortunately. It felt like it got thinned out using oil to save cost and it lost a lot of the flavor. (Edited to add, it's only after looking at the menu again while writing this that I notice it was meant to be smoked wagyu butter. Zero smokiness to note!)
The one true standout item on the menu was the 6 apple dessert, which managed to bring in a wide variety of distinctive apple flavors and textures while still feeling cohesive. No one part of the dish overpowered another, and none of it was bland or disappointing; it all worked together in beautiful, delicious harmony. It felt like a nostalgic love song.
All in all it feels like 6Head can do so much better, but they're holding back. If there was more confidence in the food, more boldness in letting the natural flavors speak for themselves, and a willingness to go the extra mile instead of taking the lazy way, this place could really shine. They just need a bit of vision and leadership, both in the kitchen and in the staff management.
