Tanner L.
Yelp
Only commenting on dinner, as we didn't have drinks.
This is the kind of place with a menu that sounds pretty good and prices that seem like they would be typical/acceptable, assuming the food is pretty good. But the food is so thoroughly mediocre, at that price point, it becomes an irritating experience.
The fries (small basket for $6) were lukewarm--clearly had been sitting around. Why?? We were one of only two tables in the whole place. And the fries came out first, well before everything else (including the burger)... Is it that hard to get the timing right? On a slow night? Maybe they had extra sitting around from someone who had been in the restaurant before us? Confusing.
The burger was a small $18 extra well-done (extra over-cooked, that is) smash burger with sweetened tomatoes (confit, theoretically) and cheese, in a potato roll or brioche--couldn't tell because it was smashed and dry. Why smashed and griddled hard in both sides like a panini? Was the bun stale? For $18, the cold fries couldn't have been included?
The $16 kale salad came very lightly tossed in a simple vinaigrette, piled onto a little side plate with a small handful of candied walnuts and a few small cubes of totally unseasoned (unsalted, undressed) beets on top. This was not baby kale, but pretty firm, dry curly kale, stems and all.
The $25 oxtail sandwich arrived not on focaccia as described on the menu, but on a baguette, with a side of rich beef consume for dipping. This was surprisingly good next to everything else.
The wings were just six extra deep fried little wing halves plopped onto a plate for $15. Like, what? Literally like the 10 cent bar wings from back in the day. That's more expensive than Fish Cheeks wings, which can be had for $18 for 4 whole wings (8 halves, plus the little end wings for nibbling), plump and marinated and juicy and perfectly fried after being tossed in a special coating that makes them extra crispy, served with an incredible dipping sauce. The Le Pistol wings were as far from that as possible.
My point here is this: you can't just cook something super mediocre and price it the same way super delicious restaurants are pricing things. The ingredients are not the same, the level of expertise and experience of the kitchen crew is not the same, the time going into preparing those dishes is not the same.
The food pics from the first few months this place was open look much better than what we had. Maybe the chef left and now there's just a kitchen crew on their own? No idea--but what's coming out of the kitchen does not warrant the prices. Seems like this place either needs to seriously step it up in the kitchen or dramatically lower prices and let itself be a bar with a little food.