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🤮 1/5 - Not the Same Quality
By 👻 @ELEANOR F, 02/13/2020 3:00 am
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The Prime Rib,
For years, we loved the quality of the prime rib end cut in this well regarded Washington restaurant. However, we were very disappointed during restaurant week both by the quality of the food and the lack of the maître d’s interest in our experience.
A prime rib end-cut should be crispy or crusty on the outside, firm and succulent with flavor inside (generally end-cuts have a higher seasoning level). Ours was flabby and had no flavor. Even the “fresh” horseradish was limp as was the house salad (no longer the flavorful Caesar salad).
Because we strongly felt the quality was so out of step with this restaurant, we asked the waiter to mention it to the chef. She said she would. Later she returned to our table and asked if the maître d had come to speak to us. We replied he had not. She said he probably is too busy. However, we witnessed that he was not busy. The lack of interest in talking with us was a second huge disappointment that should never happen in a restaurant of The Prime Rib’s former stature.
Perhaps the problem with quality of the end-cut was that the restaurant uses a different cut of meat for restaurant week than on its standard menu. At least this is what we were told when we initially ordered the end-cut. The waiter saying she was not sure an end-cut would be available since the cut of meat for restaurant week is different from the standard meat on the menu!!!
Unfortunately, we will not return to the Prime Rib and risk another disappointment.
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