Went to Caliza Thursday night. We'd read many nice things on SoWal.com and were prepared for a treat. And, the poolside setting when we walked in didn't disappoint--it is stunning.
Our reservation was for 8:30 for two people. We ordered as soon as the waiter arrived. Our wine was served quickly, although at outdoor temperature rather than cellar temperature. (We didn't say anything, as everyone seemed very busy.) Then we waited. 40 minutes after ordering, we received a basket with 4 pieces of bread. An hour after ordering we received our appetizers. (Nothing had to be cooked.) We were told that our entrees were being expedited.
However, at 10:30, two hours after we had been seated, our entrees (grilled fish and a simple pasta dish) still had not been served and no restaurant employee had stopped at our table with an update for at least 30 minutes. By then we were really hungry so we found the manager, paid for our wine, told her that we were leaving and why.
She was apologetic, and said they had been very busy, which was true. However, our expectation is that an established fine dining restaurant should be able to handle a busy night, even if a problem arises, which in the restaurant business, it inevitably will.
Here's what we have to say to Caliza management (and other 30-A fine dining restaurants): Know your staff and facilities. If we call to make a reservation and you're at capacity, tell us you're booked and suggest another time when you can handle us comfortably. Everyone will be happier.
Our reservation was for 8:30 for two people. We ordered as soon as the waiter arrived. Our wine was served quickly, although at outdoor temperature rather than cellar temperature. (We didn't say anything, as everyone seemed very busy.) Then we waited. 40 minutes after ordering, we received a basket with 4 pieces of bread. An hour after ordering we received our appetizers. (Nothing had to be cooked.) We were told that our entrees were being expedited.
However, at 10:30, two hours after we had been seated, our entrees (grilled fish and a simple pasta dish) still had not been served and no restaurant employee had stopped at our table with an update for at least 30 minutes. By then we were really hungry so we found the manager, paid for our wine, told her that we were leaving and why.
She was apologetic, and said they had been very busy, which was true. However, our expectation is that an established fine dining restaurant should be able to handle a busy night, even if a problem arises, which in the restaurant business, it inevitably will.
Here's what we have to say to Caliza management (and other 30-A fine dining restaurants): Know your staff and facilities. If we call to make a reservation and you're at capacity, tell us you're booked and suggest another time when you can handle us comfortably. Everyone will be happier.
