Our pizza-like Veggy Flat Bread appetizer was absolutely delicious, and so was our scallop side dish ($10 for three large scallops). Figaro is cozy-small (seats about 40), very nicely decorated, clean, and quiet. We were charged full price for the steaks. When we left, the manager removed the flat bread appetizer from our bill, even though we had pronounced it delicious and told him we would gladly pay for it.
The manager and the chef seemed to agree that my wife should be happy with a gristly steak not cooked to her liking. I explained that my wife, who has been eating steak for more than 60 years, most certainly knows that a medium well ribeye doesn’t leak red fluid and have a thick layer of pinkish red inside. The manager said the chef wasn’t satisfied with our complaint, and had suggested that my wife didn’t really understand the concept “medium well”. When we finally got first the server and then the manager involved, our frustration grew.
When we tried to send the undercooked one back to the kitchen, we couldn’t get the attention of our server, who made several trips to a nearby table without glancing in our direction. One of them was also not cooked as ordered. The central problem occurred when we were served ribeye steaks ($36 each) that were from demonstrably poor cuts (40 % unchewable gristle and fat). That’s why I found our recent dining experience at Figaro particularly unsettling. I’ve seldom encountered all four problems in the same place, however, and rarely in an upscale restaurant. In the course of dining at hundreds and hundreds of eateries throughout the United States, Canada and Europe, I have encountered quite a few instances of lousy service, poor food, arrogant chefs and patronizing managers. Reviewed By Citallwic - Columbia, South Carolina
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