by Lorna R. on
I have visited East Side multiple times and unfortunately the service and food have gone down [way down] and the pretension factor has gone up [way up] This past weekend, we ordered an appetizer and a cocktail. The cocktails took forever and we had finished our appetizer before they came. When we asked, they snootily said that their cocktails had "steps" that took 20-30 minutes to make!!!! Whaaat? How come other places can make fab [actually, better] cocktails in a few minutes? The food was really mediocre, which is a shame, because I have had good food there. I fear that they are getting hipper than thou. The problem with that is, as new places open up east side - fickle hipsters will move on to where the food is consistently good and the drinks don't laughably take 20-30 minutes to make. The setting and the music are great. Take a look at your process East Side - you are starting to get more negative reviews than positive.
by alex a. on
XIV concept of dining is a bit confusing. The server doesn't call the menu items as "small plates" or a tasting menu for that matter. According to the server, the restaurant's concept is to be a do-it-yourself muti-course menu? Whatever that means, I have no idea. Everyone at the table has to order the same thing, with a bunch of opinionated diners, we could be here all night negiotating. Something, I'm definitely not a fan of. Ok, on with the food. The Nantucket Bay Scallops and the Ice Cold Shellfish arrive on a rectangular platter. The oyster is briny with a touch of Champagne foam, the other part of the platter had firm white shrimp in a silky panna cotta Bites of king crab with sweet mustard rounded out the rest of the elegant platter. The Nantucket bay scallops, cute as pearls on a necklace, share another narrow platter with wisps of cauliflower and crumbled tempura batter, Heirloom beets are set across the plate like rubies in a treasure chest, interspersed with wild arugula and extraordinarily creamy burrata and dressed with aged balsamic. The olive oil finished off the sumptious platter. The caviar parfait is a neatly stack of minced hard-boiled egg with smoked salmon and oestra caviar. All or delicious, but delicate. The tasting menu that's not the a tasting menu is eight courses for $55. 11 courses for $75, 14 courses for $95. The "gamut" is all 35 dishes on the menu for a whopping $250 per person. Each course is too small in porportion and a tad too expensive in my opinion. The scene is something out of a French chateau. Chandliers drape the establishment and the bookcases makes it seem like you're eating at the library. The staff is very pampering and very nice actually. I expected the worse and got the total opposite. I like surprises