Steve and Michelle Corry, the proprietors of Five Fifty-Five, arrived in Portland armed with a passionate vision and extensive experience in the ... More
Steve and Michelle Corry, the proprietors of Five Fifty-Five, arrived in Portland armed with a passionate vision and extensive experience in the restaurant industry. Steve began his culinary career as a brew master at several breweries in Northern California. In 1999, he attended the New England Culinary Institute in Burlington Vermont. After graduating in 2001, he returned to California to work at Domaine Chandon in Napa Valley. A graduate of Boston University with a Bachelor's Degree in Hotel and Restaurant Administration, Michelle Corry has worked at numerous prestigious establishments, including the French Laundry in Napa. Together, they have envisioned a dining experience that would combine a comfortable atmosphere, professional service, and fresh, simple, and delicious food sourced locally. Steve and Michelle Corry would like to welcome you to their first collaborative, Five Fifty-Five.
I ordered 'fish in a bag' tonight. It was plain but edible. The ratio between the fish and the potatoes was about 1:7 and that's too much of potatoes for a main course and too costly ($25) for a potato dish. When I mentioned about the fish portion to the waiter, he grabbed the plate away and said that he will show it to the kitchen. He passed by my table a few times and finally came back, threw the dessert menu down and said 'the restaurant will buy you dessert' and walked away really fast. I turned down the dessert because I had no desire to stay in this restaurant any longer. I asked the waiter when he returned, just take it off my tab (I meant the price of dessert). He left again. After a another long while, the manager came with a stern face. She told me that since I ate the food already, she will not take the full price off. She will take 50% off the fish dish. 50% of the fish dish is actually more than the dessert costs. There were no apologies the whole time.
I went to 555 expecting a good meal, a good service and a good evening. I walked out of there thinking the food is not that good and I have been insulted by these people. This is a pretty bad restaurant experience.