My New Favorite Brunch - Fantastic!. Their "Morning After" brunch is amazing! I'll get to the details but the food was scrumptious and the place was spacious - if that's not enough for you continue reading: The menu has the tried-and-true basics, so it's not overwhelming to order if you're still recovering from the previous nights' festivities, but each dish has a little twist to keep it interesting. I liked the mix and match aspect of the menu (although I didn't order it my friends certainly enjoyed their combinations!) The Bloody Marys taste way to good to be from a can so they're worth the money, and I love that our server left a carafe of coffee on the table. My eggs benny was pipin' hot and not overcooked, the potatoes were a little crispy and lot delicious and even if those had been mediocre I would still have to admit the space is gorgeous and our server a damn good one. The colors are bright and layout is open but I couldn't hear the elevators or the conversation of the people in the next booth, which was nice. Our server was funny, supportive of our hangovers and was really nice about us just hanging out there after we ate to drink more coffee and catch up. The entire experience at Level III was above par - exactly what I'd expect from a restaraunt with their reputation, prices, and location.
one of the best pancakes i've ever had..
i went there for sunday brunch with my girlfriend. we arrived a little early, and were shown a table then asked if it was ok since there were plenty available. after browsing the menu breifly we were asked if we'd like to sample one of the many unique bloody mary drinks available, and were not pressured to purchase any. after a few more minutes our orders were taken. i had the peanut buttter and jelly pancakes, which were delicious beyond beleif but needed a little more sauce, and my girlfriend had a traditional eggs and sausage breakfast with potatoes that was also very good. not too long after finishing our meal we were handed the bill and went off on our merry way to peruse the downtown area and union square.
upon leaving i found it odd that a place that provides food like we had at somewhat reasonable prices wouldnt have more patrons to fill the tables. i guess the word just needs to get out.
HORRIBLE SERVICE even when place was EMPTY.
sign #1: we called to say we'll be 15min late, no one picked up the phone after many rings, so we finally left a voicemail, and they claimed they never got any voicemail..but that's ok..
sign #2: we got there, maybe the restaurant had 3 tables filled, thats it. PLACE WAS DEAD....no one approached us, we had to find the hostess/server
sign#3 we were seated by this same hostess/server person, given the menu, a godo 15min later before she came back. then asked for our drinks...that took another 15min to give us just BOTTLED WATER..................after the WATER was brought to us, she completely disappeared again for another 15-20min...finally we had to get her attention so we can order our food.
food came out at a decent time via the bus boy, (i give him and the food credit they were not bad at all)...so time for the check, server lady kept going around /walking around not sure what she's trying to do except completey IGNORED US...finally we asked for the check, she left the check with us.....another 20min went by before we found her, and gave her the bill.
conclusion: hooray to the busboy! busboy was good bec he served us our food on time and served us water and informed me my soup was hot.
!@#$ server was so aloof and airheaded that she wasted probably a total of 1 hour of our time with all the wait...to think the place was DEAD. we were not rude or anything like that so it does not make sense why we were given NO SERVICE AT ALL.
dont' know why this place still exist, with service like that, it should not last that long.
Guests are encouraged to sit, work, drink or dine in this multiuse eatery and gathering space in the JW Marriott off of Union Square.. It may be three levels up, but this multipurpose Union Square destination for sustenance and socializing is getting in on the ground-floor of the surrounding hotel's new approach to lobby space. As the centerpiece for the first incarnation of the chain's reinvented lobby concept, the restaurant eschews walls in favor of an open plan punctuated by lounge and bar-height seating in warm hues reminiscent of the flames flickering from the bar-side fireplace. Chef Ben Battman and French Laundry-alum Ryan Jette team up to bring patrons American cuisine influenced by local ingredients in everyman dishes like steak au poivre. They go farther afield for poached Maine lobster and Wagyu beef and bring it back with their signature cherry-cola cake. Those who come simply to imbibe can clink glasses filled with H. Joseph Ehrmann's memorable list of San Francisco-inspired cocktails.
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