V&As Review of 12/05/02 - Very Long

[Krissalee]

DH and I dined at Victoria and Alberts for the first time last week. We definately found it to be a wonderful dining experience. The food was delicious, very well presented and the service was magnificent. There were a few glitches here and there, but nothing that would prevent me from returning, and they certainly did not lessen the experience.

We arrived at the GF about an hour early for our 9:15 seating time. We walked around the lobby, viewing the Christmas decorations. As we walked into the GF, there was a small chior in front of the magnificent tree, singing Christmas songs. What a nice touch! I really liked the life sized gingerbread house in the lobby, as well. The smell was incredible! We headed up to Mizner's Lounge for a drink, then made our way over to V&A's.

We checked into V&A's at about 9:05. The maitre'd informed us that our table would not be ready for a bit, and asked us to wait in the hallway or the Citrico's bar. We waited in the hallway, and were talking to one of the hostesses from Citrico's. She advised us that the fireworks were starting soon from MVMCP, and showed us to the balcony to view them. The view was a bit blocked by the other buildings, but we were able to see the higher up fireworks. At about 9:25, the host from V&A's advised us that our table was ready. The very friendly Citrico's hostess told us to just finish up watching the fireworks at our leisure. She stated with a wink, "They made you wait, so take your time." We watched the fireworks for another minute or two, then headed into V&As.

The maitre'd did not seem happy at all that we were delayed when summoned to the table. He snapped that we will now have to wait again. Three or four other couples were seated, and we weren't even looked at again, until the very pleasant host told the maitre'd that he was seating us next. There seemed to be some kind of power play going on, but I quickly put it out of my mind, and was off to enjoy a lovely dinner. BTW, I later found that it was not the usual maitre'd, but the assistant working that evening.

We received our menus and a few things were explained to us by our Albert. He was a lovely older gentleman. Our Victoria later introduced herself, and she was really nice as well.

Now for the main event! We both opted for the wine pairings.

Amuse Bouche
Duval-Leroy Brut, Champagne NV

I didn't write down the details of what we received, but it was a bit of lobster, with a delicate sauce. A very nice start!

Dungeness Crab and Bibb Lettuce with Sherry-Black Walnut Vinaigrette
Kim Crawford Sauvignon Blanc, Marlborough 2002
Smoked Buffalo with Fennel and Hearts of Palm Salad
Hartford Pinot Noir, Sonoma 2000
Iranian Karabarun Golden Osetra Caviar

We both had the Dungeness Crab. The crab was very tender, and the vinaigrete was mildly tangy, but not overpowering. It realy enhanced the taste of the crab. The crab itself was moist and very flavorful. The wine served was DH's favorite of the evening, err, one of his favorites!

Pan Seared Shrimp with Cauliflower Puree, Satsuma Tangerines
Morgadio Albarino, Riax Baixas 2001
South Florida Rabbit "Cassoulet" with Leek Fondue
Pinot Blanc Lucien Albrecht, Assace 2000

Again, we both had the same dish - the shrimp. This was my favorite dish. The shripm were moist and tender. The pureed cauliflower was wonderfully seasoned - they tasted almost like very creamy mashed potatos, and were of a similar consistency. The tangerines paired nicely with the dish, adding a tangy sweet flavor and a shot of color. The wine served with this course was also my favorite. I have never really had Spanish white wines before, but will have to talk to my local wine shop about some recommendations.

Chicken Consomme
Sweet Potato-Amaretto Cream

We finally ordered different dishes! I had the sweet-potato cream. It was absolutely incredible! Good enough to eat for dessert! It was rich and creamy, with a delicate spice to it. The amaretto flavoring was mild, but it really added some oomph to the soup. DH had the consomme, and while it was very flavorful, he agreed that he liked mine better!

Alaskan Sable with Artichokes, Wild Rice, and Gold Beets
Guenoc Chardonnat "Genevieve Magoon Vineyard", Guenoc Valley 1999
Tamari Glazed Duck with Baby Bok Choy Spring Roll
Cote de Brouilly Chateau Thivin, Cru Beaujolais 1999
Grilled Prime Filet over Angel Hair Potatoes and Cabernet Jus
Chateau Ste. Michelle Merlot "Canoe Ridge", Columbia Valley 1999
Porcini Crusted Veal Tenderloin with Wild Mushroom Risotto
Haut-Medoc Chateau Lanessan Delbos-Bouteiller, Bordeaux 1998

I had the Alaskan Sable. The color of the fish was gorgeous - flaky white fish with a lightly browned crispy crust where it had been seared. The only downfall of this dish was that the fish itself was incredibly salty. The crusted part was very over seasoned with salt before it was seared. The artichokes were fantastic - probably baby artichokes, which were very tender. I love artichokes, and cook them opften, and find that I have a lot of difficulty cooking them so that they are tender, but still flavorful. DH had the duch, which he loved! The best duck he ever had. There was actually a surprising large portion of duck, thinly sliced and beautifully arranged around a very delicate spring roll.

Passendale, Colston Basset Stilton with Burgundy Poached Pear
Ferreira Tawny, Port
Terrine of Sorbet with Fruit
Brachetto d'Acqui Banfi "Rosa Regale", Piedmont 2001

I had the cheeses and DH had the sorbet. Very refreshing, particularly the pears served with my cheese. I am not a big fan of port, but it did compliment the cheese.

Pyramid of Tanzani Chocolate Mousse with Strawberries
Black Forest "Purse" with Kirshwasser Cherries
Hawaiian Kona Chocoalte Souffle
Carmelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
Sauternes LaFleur D'Or, Bordeaux

This was my disappointment for the night. I had been really looking forward to the chocolate souffle. I haven't had one in probably 10 years. When reviewing the menus while planning this trip, I always knew I was going to order the chocoalet souffle. Well, order it I did. Prior to dessert, our Albert came over to the table. He was visibly upset, almost in tears. He admitted that he accidently served my chocolate souffle to the gentleman at the next table, and because of the preparation involved, I would be unable to have one. He did offer me a Grand Marnier Souffle, that would be ready shortly. I agreed to try the Grand Marnier Souffle, in my mind thinking it would be a Chocolate Grand Marnier Souffle. Boy, was I wrong!!! Actually, it was very good, but not what I had expected or desired. Have no fear though, because I did get my chocolate fix with a few tastes of DH's chocolate mousse. We had the coffee, and really enjoyed watching the pot brew. I had read about the brewing system, but did not really understand it until I saw it with my own eyes.

Prior to our leaving, both the maitre'd and the chef came by our table. The maitre'd was much more pleasant this time, and asked our opinions about the wine pairings. We thanked the chef, gave him our compliments, and then I received my rose.

Overall, it was a wonderful night. Please feel free to ask any questions!

 

[SeaSpray]

Thanks for your detailed review of V&A's. I'm sorry about the glitches, but it sounds as if you didn't let them bother you, you have a great attitude Personally, I think they should've given you some sort of compensation for having served your chocolate souffle to someone else, I don't know what, but something. Maybe an extra chocolate dessert to take with you back to your room.

 

[madcoco]

Enjoyed your review and what a great attitude to have!Had to be dissapointing when they mistakenly gave your dessert to someone else.But,it wasn't like they did it on purpose.Some people would be asking for free park tickets for that mistake.
Glad you enjoyed the overall experience

 

[2disneywego]

Thanks for the wonderful review!!
We went to V&A in 2000 and loved it. I finally convinced DH to go back and do the Chef's Table next Oct.
I can't wait!!

 

[Misti]

Thanks for the detailed review! Sounds like a great meal, overall.

 

[DeborahB]

Thanks for the great review. I really would love to try V&A's on our next trip. Now if I can just convince my husband to bring a jacket!

Debbie

 

[Uncleromulus]

I'm glad your overall experience was good, but several "glitches you mention are simply unpardonable at a place like V&A. They carefully control the # of people at each seating and with 2 servers doing each table, there is NO excuse for messing up a dessert order. The wait for your table could perhaps be explained by a previous party "lingering" so your table may not have been ready exactly on time--I've seen that happen once or twice myself, as the late seating folks arrive before the early seating folks are all gone. But in any case, no excuse for the "power play" routine you mention and no excuse for other simmilar size parties being seated before you.
Were I you, I'd write the manager (or Chef Hunnel) and state what happened. At the very least your Albert could receive more training in "dessert delivery", and maybe that substitute Maitre' D would not be allowed to work V&A again.

 

[Krissalee]

Thanks for all the replies, everyone. I was very determined not to let the few incidents ruin my evening. While it was an overall wonderful experience, I will admit that I do feel a bit of an undercurrent of disappointment.

Uncleromulus - thanks for your input. Perhaps a letter is in order.

 

[amw5g]

Brian Koziol is the area manager at V&A, seconded by a Manuel (whose last name escapes me). I do not recall the MD's name off hand, but all three were nothing by overly kind (MD was a tad stiff) to us on our last visit and with all the dealings we've had under their care- it sounds very un-V&A. I do wonder what was going on there.... A letter is indeed in order, in my opinion, to Brian & Manuel.

-Andrew

 

[ghidorah97]

Krissalee,

Thanks so much for the review! V&A reviews are always my favorite. I too feel that these "glitches" are unpardonable at V&As and certainly are derserving of a letter to the area manager as well as Chef Hunnel.

Glad you didn't let it spoil your dinner though!

Brad

 

[hmp2z]

I agree that the dessert being delivered to another table was quite a pity, especially since you were really looking forward to the chocolate souffle, but the Alberts are only human, and it really sounds like your server was quite upset that he'd made this mistake. Unprofessional of him to have made it, but I'd still give him the benefit of the doubt, particularly since he was so remorseful.
About the wait, I have a slightly different view from the others who have responded. I can't imagine being told by the maitre d' that my table was ready, and then choosing to wait a while instead of immediately following him. The person who said that was okay was obviously not a V&A's employee, and I think that it was unprofessional of the Citrico's staff to interfere like that with the operation & procedures at V&A's.
My husband and I love dining at nice restaurants, and V&A's is one of the nicest and most exclusive that we've been to. But when we were at Jean Georges in NYC, I would never have dreamed of wandering off when we were called to our table! If I were the maitre d', I would be a bit miffed at this behavior, especially since they do have other couples to seat, as you obviously saw when they were seated before you.
Not to try to blame you - the Citrico's employee clearly told you that it was okay to just hang out instead of following the maitre d' to your seat, but I just cannot imagine ever doing anything like that...
Just another opinion!
Cheers!
Heather W

 

[Uncleromulus]

I still think the dessert thing was a major faux pas at a place like V&A. It isn't like the Alberts have 100 tables to wait on. I also have to wonder about that gentleman at the next table who got (and apparently ate) Krisalee's chocolate souffle'!!! He must have known he hadn't ordered it...
Your other point tho is good--I suppose in similar circumstances I would have just lingered around the bar area. But the enticement from the Citrico's employee is interesting. I often sense some "jealousy" with the Citrico's folks. That restaurant is never very busy, and I often see them at the entrance podium looking with great expectation as folks walk toward them--only to veer left and go to V&A.
On the other hand-Krisalee reports only an extra "minute or two" after her table notification before she went in to V&A--dosen't sound like an enormous amount of time to me. And --this is WDW after all. Fireworks are a part of the show and V&A employees are cast members. I think a little tolerance from them would have been in order...it's the snappy attitude of the Maitre'D that seems especially galling.

 

[Krissalee]

Uncleromulus - The man at the other table did eat my dessert, and I guess he had already started in before realizing it wasn't what he had ordered. When he walked past our table at the end of the meal, he said to me, "Sorry I ate your dessert. It was good."

hmp2z - Accidents happen, mistakes get made. I did give my server the benefit of the doubt. He was clearly upset, and I did not do or say anything to make him feel worse about it. I very kindly accepted the alternative. He apologized repeatedly, and I provided great reassurance that it was okay. I kept my disappointment to myself.

To further explain the other situation: The maitre'd was at the podium. There was another gentleman doing the seating. I'll call him the "host." When the host came to the door of the balcony where we were waiting, and the Citrico's hostess made her comment, the host nodded enthusiastically that we should enjoy the fireworks. I'm sure we were not more than a minute or two (tops), because when the host went back inside, I really wanted to get on with the meal, and rethought my decision to watch the fireworks. Both the Citricos hostess (who may have been out of place) and the V&As host were so encouraging that we take our time, we did not feel it would be a problem. In addition, when we returned to V&As, the maitre'd was the one who was the one who was snappy. He sent the host to seat a few couples, then the host himself told the maitre'd that he was seating us next. The host was very relaxed and friendly, and never gave any indication that there was a problem with our lingering behind.

While our actions may not have been the most convenient for the maitre'd, I am the customer. In any and all situations whenever I am the customer or the service provider, I try to treat everyone with respect and a positive attitude. Outwardly showing your disdain and snubbing your customer is not professional behavior, whatever your industry.