Le Petit Beefbar au Grand Café — Restaurant in Prague

Tried the restaurant for dinner as guests of the W Prague hotel, which has only been open about 2 months. Like the hotel, the restaurant is still working out kinks in operations and service, which would have prompted 4.5 stars across the board if possible but I am rounding up giving them the benefit of the doubt and because you can tell the staff tries very hard to please. While we were greeted very warmly, the service was a bit bumpy as it took some time to put in our order so we placed our drinks order along with our food order. Although our starters came out in good time, there was a long gap in receiving our main entrees due to some issues in the kitchen affecting all tables. However, the staff more than made up for the delay by giving us an extra side and free desserts and offering drinks, acknowledging the hiccup in meal service. This all said, the food and drinks were fantastic satisfying even the pickiest of kids, and this without a kids menu. The menu curation seemed a bit random or eclectic with U.S. Kansas beef sliders alongside “Korean” bao, salmon sashimi and truffle fries with actual shaved black truffles (not just truffle infused salt or oil drizzle), but I guess that caters to a diverse range of tastes. Hubby had the filet steak-frites with Bernaise sauce which was very flavorful, while I savored my pork tonkatsu served atop smoked herbs, which was accompanied by a sesame slaw that was really a star surprise with an umami undertone deserving serious attention. The light textured but rich chocolatey soufflé which came paired with a small portion of dense mango sorbet was a great finish. The meal actually redeemed our day after travel challenges and frustrations. Highly recommended food and drink experience with great date ambiance channeling Great Gatsby vibes. The secret will be out soon no doubt making dinner reservations...

We booked a birthday brunch for a party of seven at the W Hotel, only to have it abruptly canceled the night before—allegedly due to "possible rain" that never came. The real reason? It seems the W didn’t have enough bookings and decided to scrap the whole thing last minute. We were rebooked into Grand Cafe, and judging by how empty it was, we were probably the only ones gullible enough to accept the switch. With such short notice and a large group, we had no real choice.

The experience went downhill fast. The manager greeted us with an apology—fair enough. But it took 30 minutes before anyone brought us menus. When we finally ordered, the appetizers were actually very good, and overall, the quality of the food was solid—when served properly, you could tell the ingredients and flavors were well-executed.

Unfortunately, that didn’t save the experience. Every single steak—five out of five—arrived stone cold. We literally watched the waitress and her helper fumble around, struggling to find plates while the food sat there losing the little heat it had.

We sent two steaks back. What did we get in return? A passive-aggressive “reheat” that turned medium-rare into hockey puck. No exaggeration: it was a message from the kitchen. When the manager returned, he admitted the steaks should never have been reheated and apologized again—but that didn’t fix the fact that half our group had to eat cold food while the rest waited awkwardly.

Yes, they comped the two steaks—but honestly, that was the bare minimum. For a place attached to the W Hotel, this was a shockingly unprofessional operation—poor coordination, untrained staff, and a complete failure to deliver the kind of experience their pricing suggests.

If you're going to charge luxury prices, then act like it. This was...

I don’t like writing negative reviews, but I really want you to be a true premium restaurant — not only in words, but also in action. If you call yourselves “premium,” please make sure you live up to it.

If a waiter touches the edge of a cup with their hands — sorry, but they should replace it immediately. It’s a matter of hygiene

In a premium restaurant (or even just a good one), waiters and managers know how the dishes should look and what ingredients they contain

How can two guests at the same table be served differently? 🤯 One gets the cutlery on a napkin, the other — directly on the table… 😱🤬

Dessert 🤦🏻‍♀️ Let’s start with the good part — the “mandarin” cake: inside, there’s mandarin jelly (confite or compote) and a caramelized white chocolate mousse. The taste — just perfect! Balanced and delicate 👍 If you try the layers separately — amazing! The mandarin filling has a light bitterness and pleasant acidity 🔥🤌 and the mousse is just wonderful. Now the issue: when served, my partner’s dessert had a liquid center, while mine was as it should be. The waiter didn’t know how the dessert was supposed to look 🤦🏻‍♀️ He took both and brought new ones — but it was the same story: my partner’s filling was still liquid. Sorry, but at that point, you just don’t want to call anyone again. Disappointing

On the positive side — the Foie gras (duck liver) was absolutely divine, so soft and delicate

The chicken with corn and teriyaki popcorn was an interesting and tasty idea

The interior was beautiful

I wish you good luck and continued growth — especially in improving your service...