Where is the Best Hotel Dining in Philadelphia, Pennsylvania?
Great food, step up from Capriccio, the prior tennant. Good coffee. Great soups and sandwiches. in particular, the homemade chips are excellent. BUT, the service is absolutely horrible. They have very well meaning, but not so bright staff. They’re all quite nice, but screw up my order almost every time. Be it a toasted bagel, or a sandwich, inevitably something is messed up. I’ll get asked “was that to go or for here?” 4 times because they ask, then don’t listen for the answer. If I ask for a bagel with butter, they put some awful speciality butter on it without telling you, unless you specify regular butter. They’ll put your sandwich in the heat press, then forget about it, until you remind them. They have no system for waiting on customers. Sometimes you could be standing at the register for several minutes while the staff scurry around behind the counter doing other things. Sometimes one person takes your order, another takes your money and yet another makes the food.
Gaudy, Greasy, and Gross. i mean the place was alright, but i would never go back. maybe my expectations were high, i mean it’s the Ritz, right? But the place was too dark, food was wayyyyy too greasy – even the fish, and the furniture was out-dated and gaudy. If you’re looking to expand your waistline and feel sick, by all means take a seat. if not, go somewhere else. Pros + nothingCons – everything
We were invited out to dinner with my cousin and her husband. They invited us for the chefs table,which we had no idea what to expect. All I can say is WOW!!! We were totally blown away by this experience. When they lead you into the restaurant and take you in the kitchen, I have to admit that was slightly strange, but if we would be treated to the 12 course tasting menu we had, I would gladly sit with the chef’s every time I went out. Chef Jason was the most creative, astounding, passionate chef it has been our pleasure to dine with. I read in the paper just the other day that he is only 24 yrs old…well I definitely expect him to have an incredible future, and to become tops in his career. If one can cook at this stage the way he does at such a young age then look out, what a talent. Our waiter Ben was one of the nicest most knowledgeable, attentive, wonderful servers ever!!! I definitely donot want to leave out Max the pastry chef who also was very creative and definitely had a st
