My spouse and I dined at Maize in late July 2013, and we called to make a
reservation about one month prior to the night that we wanted to dine.
The restaurant is open for dinner only from Tuesday through Saturday.
This
is a BYOB establishment, and they have two copper tubs filled with ice
near the hostess stand in which to keep white wines chilled, rather than
trying to set smaller ice buckets at individual tables. The restaurant
does not have its own parking lot, but there is street parking as well
as a public parking lot down the street. The restaurant space is small,
and diners are seated close together. The dining room is somewhat open
to the kitchen, so you can see what is going on behind the scenes,
particularly when you need to pass through the kitchen to access the
restrooms. Service was incredibly slow, as most reviews claim. We often
dine at restaurants that have 20+ course tasting menus served over the
course of a few hours, but even we found the service to be painfully
slow, with lots of time elapsing between courses. The restaurant serves
an herb popcorn amuse-bouche, in keeping with the restaurant name, but
we still are not clear on the significance of the restaurant name itself
- something to do with the Lenape Indians - but we are not sure how
that culture relates to the restaurant owner or location.
The
cornbread served with local honey and cold butter slices was fantastic -
easily the best part of our meal - but even that complimentary item
took a long time to be delivered (probably 30 minutes after we sat
down). We elected to order the 5-course blind tasting menu for $50 per
person, which in retrospect, was a mistake, because the regular menu
featured far more interesting items (such as bison tartare and teres
major, an unusual but tender cut of beef). We think that one of the
issues with timeliness at this restaurant is the fact that it serves the
tasting menu on busy weekend nights, which calls for chef creativity
and thinking on-the-fly when the kitchen is already bombarded with
orders. Because we could see the chefs in the kitchen, we could see no
sense of urgency from them as they prepared food - they were happy to
chat with staff and customers passing through their workspace, when
their time might better have been served with producing food. (In their
defense, the three chefs seemed very young.) Our server was very
knowledgeable about the food and the ingredients, even though she, too,
must have been surprised at the blind tasting options. (Another couple
seated directly next to us also ordered the tasting menu, and they
received a few different dishes than we did.)
Overall, we think that this restaurant has potential, but needs to speed up its service before we would return.
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