Osteria PaneVino seemed like a done deal as soon as we walked inside. The kitchen is majorly open and dining rooms don’t get much easier on the eyes. We came in between lunch and dinner service, so this would explain why we were the only customers there. This experience proved the theory of eating-at-the-bar-equals-solid-service to be wrong. With so many other places to eat in Addison, no one can afford to drop the ball when the only people receiving scary service are the only two people in the restaurant. Why not close between services instead?
The first bartender who waited on us left after letting us know the specials, delivering drinks, and dropping off an appetizer. Most of the time a person getting off work before customers have finished will transfer the check. If not, they can easily 1) ask customers to pay because he/she is off work or 2) let them know someone else is going to take care of them. It happens all the time. This only becomes a problem when the new bartender is nowhere to be found after the old one left without saying a word. Please, keep up with this painful story of complete sadness.
It took less than a minute looking at the menu to know the next part of lunch would be lobster flatbread, then lobster ravioli as an entrée. We finally ordered the lobster flatbread when the second bartender came over to check on us. Since the menu described the flatbread as having Maine lobster, things got really weird when it arrived. Everything about it screamed imitation lobster on several levels.
The dry lobster with zero flavor was as sad as saying goodbye. Seafood, especially lobster, is a major part of my life. Having never eaten lobster with this taste and texture is confusing. Knowing for sure what is up with the shady-tasting lobster is a bit of a mystery.
In an attempt to make it better, the only thing left to do was ask for—> extra cheese. This request was a desperate decision. If this was actually real lobster, then they’ve done something very wrong in the kitchen. Fact: It would be hard to make lobster taste this way on purpose.
Before we could ask for cheese, we had to find the bartender again. We finally found him stuffing his face in the corner. It was like being a bother. Sorry, we really didn’t mean to get in the way of your day. Holy cow. If you can’t wait on a total of two people, then considering a different career might be the bomb. All we wanted to do was save the flatbread. The idea of ordering lobster ravioli as an entrée was suddenly a part of the past.
FIVE: High 5!
FOUR: Please & Thank You
TWO: Double Wow
ONE: Wow + Ouch = Wouch
5000 Beltline Road, Suite 300
Addison, Texas 75254
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