Located in the country side, Four and Twenty Blackbirds has a rustic and warm ambiance, and offers a tasty overlap of modern American, Asian, and ... More
Four and Twenty Blackbirds
Located in the country side, Four and Twenty Blackbirds has a rustic and warm ambiance, and offers a tasty overlap of modern American, Asian, and French cuisine. The menu is changed frequently for an interesting and delightful array of savory dishes, and a local harpist enlivens Friday and Saturday evenings.
Caca occurs. In your situation you perhaps caught a bit of it. When, especially, in a high priced establishment, one may expect perfection, but one shall seldom find it. If the cut of beef was not as you would have wished, it should have been rejected on the spot and a new order prepared. One bad 'word of mouth' can undo a thousand good ones and any restaurant manager that forgets this is going to suffer for it. It might ruffle a cook's featheres to have to redo an order, but the cook is not responsible for the bottom line and management would rather suffer the cost of an overly fatty piece of beef than a hefty blow to the company's reputation. Had the second effort then produced a less than satisfactory result, the complaint would have been justified, but this, in truth, is seldom the case. As a chef for many years I personally have both served and had rejected more than one fifty dollar steak and if I continued to cook for another forty or fifty years, it would happen a few or a few dozen more times.
A restaurant does not earn a high reputation if there are too many situations such as you describe. I think, therefore, that you were the victim of an anamoly to normality in your instance and should have responded with a perfectly acceptible request to have the order redone as opposed to reacting afterward with what may have been an unreasonable and unjustifiable denigration of the restaurant's more worthy reputation, based on what might have been a misunderstanding on your own part. Angus beef is a normally well marbled beef and unless someone understands the marbling aspect of meat to begin with, and understands this characteristic of angus, it may indeed seem to be overly fatty.
We went out for dinner looking forward to finding a nice place to eat. We had heard this was a cut above most restuarants in the area and we hoped that to be the case since there arent many that are good. The service by the waiter was very good and the ambiance was "homey". We ordered the Lamb cabob which was good and the homemade bread was fine. However the main course of Angus beef was nothing but fat. It was one of the worst cuts of beef we have ever eaten. A cheap cut at Golden Corral was better. And for the price..it was a waste.
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