This was our first time to the Fromagerie under new owners. We did not visit it when David Burke owned it his menu selections were too esoteric for our tastes. The restaurant is a small house with different lovely rooms and decor. The menu was quite large offering a variety of steaks, some with pan seared foie gras, Dover sole menieure and an excellent musscles appetizer. The appetizer that was fired oysters were very fresh but the breading was much too heavy and took away from the taste of the oysters. They offer a large selection of wines and some good wines can be had at a reasonable price. The one negative is that the wait staff, while friendly, is inattentive. We waited awhile for the bread and after the wine had been poured we had to find our waiter to ask that he pour more wine. The restaurant was not very busy so the lack of attention was not explainable. If the manager was more attentive, he could check the tables to see if any clients need anything. We never saw the manager, which is a nice touch in a fancy, expensive restaurant. It helps build a relationship for a return visit. Also, the waiter when mentioning the specials, he never indicated what the cost was. I think a good waiter should do this rather than expect the guest to ask. Also it avoids surprises if the special is ordered with out knowing the price and sees the price on the check is much larger than expected. That can change a very good meal into a bad experience. Managers should advise the staff to give the prices of specials, just like it gives prices on its written menus.
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