Moro's Table — Restaurant in City of Auburn

This is a letter I sent to the owner’s of Moro’s Table that went unanswered. I took the time to write a constructive letter I did expect some kind of response but to this day nothing! January 18, 2013

Dear Ed and Beth, I hope this finds you both well.

After dining with my wife and another couple on Saturday evening, I’m writing with a few observations as to our experience at the restaurant. While unsolicited, I do hope that this letter may be of use.

We started at the bar with a professional and friendly bartender who made our wine selection easy. We were then seated promptly for our 6:30PM reservation and were served delicious bread. Our server, Lisa, did a fine job throughout the meal explaining additions to the menu and answering questions. Overall, our food was excellent, though I did feel as though the foie gras got lost amidst the crouton and pear in the appetizer I ordered. It didn’t seem as though the foie gras was the focus of that dish as perhaps it should have been.

Now, please allow me to make mention of the difficulties of the meal. At this time, I will note that I am a graduate of the Culinary Institute of America (1980) and spent the majority of my career in the front of the house.

The first observation stems from an experience I had upon using the Men’s Room. I washed my hands with the hand soap and the overpowering scent of the soap lingered during the meal. I must say this is the first time of the many times I have dined out over the years that this has happened. My wife even commented that she could smell the scent from her seat. Additionally, while I used my dinner fork for the foie gras appetizer, in my opinion, an appetizer or salad fork should have been provided. I then had the Belgium Endive salad, which was very good, though I first had to call our server to the table for a fork to use and again, I was given a dinner fork. Further, we went through the entire meal, to the point of our entrées being cleared, before our water glasses were refilled, when two were empty and two were half empty. Lastly, each time a course was served, the food was brought to the table and “auctioned” off. My experience in fine dining would dictate that there should be a system in place that the server or manager would know which position should receive each dish.

I was recently in New York City over the holidays and had the pleasure of dining at Jean Georges Vongerichten’s ABC Kitchen, where both the service and food were flawless. I realize I have high expectations when I dine out, but I do try to apply standards that are commensurate with the restaurant I’m in.

Again, I do hope this critique is constructive, and my wife and I very much look forward to dining in your...

Some years ago, chef Ed Moro put the Mirbeau Spa restaurant on the map before opening his own establishment, Moro's Table, in Auburn NY, about a 40-minute drive from downtown Syracuse. On a good night, the restaurant ranks among the best in the area and is well worth the drive. Unfortunately, we recently discovered that consistency in the preparation of menu items can be a problem, so my rating was adjusted downward by 1 star. As a starter, I recommend their house salad with miso ginger dressing. As an entree, try the strip steak or whatever steak they have as a special. The wine list is not strong, but the cocktails are good. Service is always excellent, and the ambience is conducive to an enjoyable evening meal with friends. UPDATE-1: We returned to this restaurant to celebrate a friend's birthday. Our guest enjoyed an appetizer of fried green tomatoes, while my wife and I enjoyed an order of mussels and a garden salad with miso ginger dressing. Our guest and my wife were not so fortunate in their choice of a main course. They ordered the pan seared scallops which were a variation from the regular menu item in that the five scallops were set over corn risotto. This dish paled in comparison to my grilled beef tenderloin. I gave them each a quarter of my steak and they thought it was spectacular, as did I. It came with delicious carrots and al dente brussel sprouts, and I requested french fries in place of the mashed potatoes. UPDATE-2: We have enjoyed this restaurant for years but something was wrong in the kitchen on this visit. We started with complimentary hot tomato oil and bread and an order of muscles with mushrooms and bacon. Both were excellent. However from there everything went downhill. It was a very long delay between the time we finished our appetizer and the time when our mains were delivered. The side salad had almost no dressing on it so by the time the top layer was finished I was eating wet lettuce. I ordered fried chicken. It arrived burnt with almost no flavor. My wife ordered a burger with a side of vegetables. The burger bun was seriously burnt, and although she requested no added salt on the vegetables, they were delivered very salty. It seemed all the customers in the restaurant were impatient with the slow service, and we left thinking that one or probably more kitchen staff must have...

Before I praise Moro's Table for being a restaurant, let's praise Moro's Table for two acts of respect for family and country. Exhibited tastefully by the main door, two portraits in oil await appreciation. These paintings inspired by the induction photographs of two young American men, one a Marine and one a soldier of the Army, have been expertly painted by a fine artist. Sadly, a family mourned each man during the tragic month of June 1944. American lost Leo Anthony Indelicato, Soldier, in Normandy on June 6th. Our country lost Charles Carnicelli, Marine, in Saipan June 16th, 1944. The losses a family have carried since that epic month have to be honored by we, the ones born after these losses. The display appears so understated that I am hardly worthy to write it in words. However, I am reminded of exhibits of similar importance at many Italian American restaurants I have patronized.

Where do I begin to praise Moro's Table? Light from candles and fireplaces blended with the soft lighting of lamps, and light danced in my wine glass as I sipped local Riesling. Daily I am certain each of many mirrors receives a careful polish. I watched as touches were added to all items to be brought to table. The bartender made a brilliant Brandy Alexander and then sprinkled the foam with nutmeg to draw a block M on top. I delighted in each person who called on me as I dined and drank. The head waiter trained as a chef at the Culinary Institute of Arts in Hyde Park. He paused with me to talk, and he knew relevant details of my business. The wait staff from my previous visits recalled my name and paid visits. The concierge turned out to be an extraordinary fine arts painter. I relished each course brought to my table and watched with envy as wait staff served entrees though out the dining room.

Moro's has restored totally the mystery and magic of...