Victoria and Albert's Questions

[Uncleromulus]

Cobbo: So if I called V&A , told them I didn't like ANY meat except steak, and didn't like filet--they could get me a NY Strip?

 

[Rozzie]

We love V&A. I would save your money and eat at another signature dining restaurant. To me, the experience is the creation of flavors and pairings by the chef. You might surprise yourself by liking different things. We never know we like other things unless we try them.

 

[TheRustyScupper]

1) Ditto with the above statements.
2) V&A is just not good for picky eaters or non-adventurous types.

 

[jarrdisney]

Skip it. Am I the only one who finds it degrading to the establishment/chef to ask for a menu with substitutions for nearly every course? I am not talking about a food allergy or vegetarian. I understand that V&A's will accommodate nearly every need of a guest, but some of this stuff is just over the top. No pork for a practicing Jew? OK. No shellfish for someone allergic? OK. But someone who is just a picky eater? Why even go? There are plenty of "fancy" steakhouses that will have every cut of Beef out there. Why not stick with Yachtmen's steakhouse or something?

ps. this post is not directed at the OP but those that find no problem with making a 5 star restaurant bend over backwards because they're scared to try something new.

 

[Rozzie]

Skip it. Am I the only one who finds it degrading to the establishment/chef to ask for a menu with substitutions for nearly every course? I am not talking about a food allergy or vegetarian. I understand that V&A's will accommodate nearly every need of a guest, but some of this stuff is just over the top. No pork for a practicing Jew? OK. No shellfish for someone allergic? OK. But someone who is just a picky eater? Why even go? There are plenty of "fancy" steakhouses that will have every cut of Beef out there. Why not stick with Yachtmen's steakhouse or something?

ps. this post is not directed at the OP but those that find no problem with making a 5 star restaurant bend over backwards because they're scared to try something new.

Excellent Post!!!!!!!!!!!!!!!!!!

 

[Pakey]

Skip it. Am I the only one who finds it degrading to the establishment/chef to ask for a menu with substitutions for nearly every course? I am not talking about a food allergy or vegetarian. I understand that V&A's will accommodate nearly every need of a guest, but some of this stuff is just over the top. No pork for a practicing Jew? OK. No shellfish for someone allergic? OK. But someone who is just a picky eater? Why even go? There are plenty of "fancy" steakhouses that will have every cut of Beef out there. Why not stick with Yachtmen's steakhouse or something?

ps. this post is not directed at the OP but those that find no problem with making a 5 star restaurant bend over backwards because they're scared to try something new.

I agree. Last time we took our adult sons and DIL's to V&A. One of my DIL's did not like one of her dishes. I told her just to leave it (sure enough, her husband finished it for her). I would have died a thousand deaths if she had told them that she didn't like it and wanted something else.

The whole point of going 5 star is for the new experience of having experts in the culinary world present their food to you, not to want the same old, same old and request it from the experts.

 

[jarrdisney]

Excellent Post!!!!!!!!!!!!!!!!!!

Wow. Thought I was going to get tons of flames for this. Glad to see a couple people agree with me.

 

[Cobbo]

Cobbo: So if I called V&A , told them I didn't like ANY meat except steak, and didn't like filet--they could get me a NY Strip?

I don't know the answer to that one, but I would suspect they could. However, my understanding of the way they work the menu (from our experience) is that they have a few options at each course which the chef has designed and they just tweak one or two from each selection based upon whatever restrictions/limitations you've given....ie if you don't eat veal, you won't have a veal dish, but they may make the same dish with pork instead, etc...or in my case, they would just leave the truffles & truffle oil out of any dish on my menu...

 

[engle]

Skip it. Am I the only one who finds it degrading to the establishment/chef to ask for a menu with substitutions for nearly every course? I am not talking about a food allergy or vegetarian. I understand that V&A's will accommodate nearly every need of a guest, but some of this stuff is just over the top. No pork for a practicing Jew? OK. No shellfish for someone allergic? OK. But someone who is just a picky eater? Why even go? There are plenty of "fancy" steakhouses that will have every cut of Beef out there. Why not stick with Yachtmen's steakhouse or something?

ps. this post is not directed at the OP but those that find no problem with making a 5 star restaurant bend over backwards because they're scared to try something new.

AMEN!!! I thought I was the only one who felt this way!!!

 

[Uncleromulus]

Just to clarify--I've been to V&A 28 times now and never once asked to have anything changed or substituted!!
My point about the NY strip was that they can only really accomodate any special requests based on what they have on hand--and that is limited.
So to the OP I'd again suggest that if you don't like seafood and if all you'll eat meat-wise is steak, go elsewhere. V&A will likely have but one steak choice and that will be a filet.
And at our last meal there (May) they didn't even have that! Only 3 entrees that evening..

 

[ReggieB]

Uncleromulus - we did a bit better for entree choices recently. I also agree with the thought that they probably couldn't just substitute anything. I imagine there might be a chicken fillet or small piece of beef they could "play with" in reserve.

These are the meat course choices from our recent October meal at V&A. Just so you can get an idea as to what to expect.

Napoleon of Veal Tenderloin with Tomato-Fennel Jus and Artichokes
Kurobuta Pork Tenderloin and Belly with Banana Squash Ragout
Kansas City Angus Beef with Candied Yukon Gold Potatoes
Australian Kobe Beef Tenderloin with Smoked Garlic Puree (an extra $30 charge)
Japanese Wagyu Strip Loin with Oxtail Jus (an extra $80 charge)

DH had the Pork (which he raved about) I had the Angus beef, which was very good, though I'm still not sure about candied potatoes!! I've had the Australian Kobe beef before at V&A, can't remember how it was prepared, but it was very, very good.

The portions are not huge, my steak was not what you would expect at a regular restaurant. Seeing as by this point I had already had 4 other courses, I wouldn't have wanted a huge portion anyway!

 

[Uncleromulus]

But actually you had only 3 meat entree choices unless you wanted to spend that extra $30 or $80 over and above the already $$$$ meal.
Which is what Mrs Uncleromulus had to do the last night we ate there--there was NO beef entree that night, so she was "forced" to order the Kobe Beef.
As for substitutions--I guess they could run next door to Citricos and get something. But if that were the case, may as well eat there.

 

[jarrdisney]

AMEN!!! I thought I was the only one who felt this way!!!

I just see no point in spending $125 on a meal I can prepare myself with quality ingredients from a local Wegmans.

 

[wendym]

If you want to go - GO!!!! I don't like seafood (not allergic just don't like the smell or taste) and I wish I had let them know in advance but it didn't detract from the experience. This was hands down the best meal of my life and the service was out of this world. It was a birthday treat to myself and my mother and I were so spoiled. I had a cream soup which had salmon in it - but it was easy to remove the salmon and the amuse bouche was small enough that I ate it. What will live with me isn't the food but the experience.
Wendy

 

[Tricia1972]

If your only real aversion is seafood, then I may still consider it.

If you really don't want to try other meats, etc., then I'd skip it.

V&A is our favorite restaurant on property. DH, before our meal, was talking about how nice this would be to do - once - for me. He isn't very adventurous with his palate, but he'll choke down anything put before him.

By the second or third course he was talking about "when we come back, maybe we can do the Chef's Table"

He LOVED everything. He expected 'normal' food with fru-fru designs. He got exceptional food, exceptional presentation and an exceptional memory.

I ate Elk at V&A that was better than any fillet mignon that I have ever had.

 

[jarrdisney]

If you want to go - GO!!!! I don't like seafood (not allergic just don't like the smell or taste) and I wish I had let them know in advance but it didn't detract from the experience. This was hands down the best meal of my life and the service was out of this world. It was a birthday treat to myself and my mother and I were so spoiled. I had a cream soup which had salmon in it - but it was easy to remove the salmon and the amuse bouche was small enough that I ate it. What will live with me isn't the food but the experience.
Wendy

FYI. Seafood should never "smell" or "taste" like seafood. There are a few exceptions. Fresh seafood and fish should smell...well...like nothing. Oily fish like salmon or mackerel can have more of a distinct flavor but if it's fresh it should not be "fishy."