Dayenu

Just came from a business lunch, and didn’t like this place. Noise level is high, plus music – this was too much. In addition, we were on the first floor across from the kitchen, the food smell was unpleasant. The décor was interesting, and we had too much time to look at it.

All waiters looked busy, but very friendly, service is too slow. Everybody in our group of 6 got an entrée except me – I got salmon starter with a side of mushrooms. Everybody in our group got their entrees at the same time – I was sitting there waiting for me starter for 10 minutes.

While the dish (raw salmon that I loved!) was explained to me, I wonder why if a boiled potato is on the menu in the dish details it’s not on my plate? The mushrooms felt like they were cooked without salt, and grains of salt were on them – probably salt added at the last moment, and did not dissolve.

Dessert… “warm flourless chocolate cake” tasted like brownies, how can you spoil Sharffen Berger chocolate?

We all agreed that in San Francisco with its high restaurant competition there are much better places.

janisj

ooh - Tyler won't appreciate that

He was at a huge function here in Sacramento last fall and spent half of his speaking time bragging about the Wayfarer . . .

Dayenu

Not sure who is Tyler, but maybe you can forward this to him

sf7307

We're having dinner tomorrow night (possibly!) at his new place in Napa. I'll let you know what we think.

janisj

Tyler Florence -- the owner.

http://www.foodnetwork.com/tyler-florence/index.html

janisj

sf7301: He spent the rest of his time talking about Rotisserie & Wine

sf7307

Dayenu

I take it back. Went there again for department lunch. Everybody loved it! Especially desserts - I had goat cheese dessert, and the ice-cream was delicious.

Surprisingly good service, low noice, no smell - this was my complain a year ago. They've changed! Now I highly recommend the Tavern to everybody who can afford it.