The Ritz On Union — Restaurant in City of Schenectady

The vibe of this restaurant felt unnatural. With a name like “The Ritz” you’d expect an echo of the famous hotel of the same name. Maybe not fine dining, but at least a real sense of defined character, of which there was none. The Ritz gives off a “City Squire in a rented tuxedo vibe.” In other words, a restaurant pretending to be something it’s not. With prison gray walls, overly modern light fixtures, waiting room art, and wobbly tables to boot, the atmosphere left a lot to be desired. But we were not there for atmosphere, we were there for food. Food which also left more to be desired than was expected.

Anytime you order a $30 entree you know you’re not getting a world class meal, however, it is significantly more expensive than the meal you would make for yourself at home. And that seemed to be the theme of the food’s taste quality—exactly how my mother or wife would make this at home. The clams tasted like the clams from your uncle’s back yard clambake and the Penne A La Vodka with Chicken exactly how your not-so-Italian grandmother makes it when you finally make it over for dinner.

The kicker, though, was the dessert. My wife and I had dinner at The Ritz during restaurant week. They were offering a three course meal for $30 a person. On the restaurant week menu were only 3 dessert options, 1 of which was the “Lemoncello” which my wife and I had our eye on. Once we had finished our entree’s we were informed that they were all out of the “Lemoncello” and we had to pick between the two remaining options. As you can imagine, we were quite disappointed and so we asked if there were any other options. “No” was the initial answer we were given, however I continued to press. “Can we have something off of the regular dessert menu?” “No.” “Well then can we get a discount? We’re really not interested in the other dessert options.” Our server offered us a 10% discount, which is equal to the price of half of one dessert. As my wife and I were deliberating and just beginning to answer “Yes we’ll take the discount” our server asked us what off the dessert menu we would like. I answered “Crème Brûlée,” to which she answered “I can bring one out for you to share.” Our server came out with, not a ramekin, but a small white gravy boat and two spoons. We each tasted the dessert, and to our dismay the brûlée was thin and charred, and the only taste the crème offered was milk, it wasn’t sweet, nor was it flavorful. It tasted like plain bland boring ol’ milk that had simply been thickened. Crème Brûlée is personally my favorite desert, which means that I’ve had quite a bit of it in my few years of life. But this was truly the worst crème brûlée I have ever had. My wife and I refused to eat it. Now to be fair, the server asked if she could bring it back and have another made, to which we politely declined. Could it have been better the second time ‘round? Possibly, but I can’t imagine they would have done much else with the custard.

Finally, to address the service, we were greeted by a friendly woman who kindly showed us to a table that was in a quieter corner of the dining room. She promptly brought us water and menus and told us our server would be there shortly. It was the server however, who left a sour taste in our mouths. 70% or more of the time we were seated, my water was empty. Our server (who we later discovered was the manager) rarely refilled my glass. There were times when she came over to check on us and never noticed that my water was empty. Now you may be thinking to yourself, “Well why couldn’t you just ask for water?” To which I would respond, “If the role of my server is to notice my dining needs and cater to them, then I should not have to point my needs out, especially if they are obvious. Anyway, if a restaurant chooses to not leave a pitcher of water at each table for their diners to self serve, it would seem rather silly to have to ask to be served.” So on principle I did not ask, but by consequence was rather parched...

A Night to Remember at The Ritz: A Flawless 10/10 Dining Experience

From the moment we stepped into The Ritz, it was clear we were in for an extraordinary evening. This isn't just dining; it's an event, a culinary journey that deserves every bit of its 10/10 rating.

Ambiance: As you enter, you're greeted by an elegantly designed space that balances classic charm with modern luxury. The lighting is soft, creating a warm, inviting atmosphere that makes you feel both special and at ease. Every table is perfectly set, promising an intimate dining experience.

Service: Exceptional doesn't fully capture the service at The Ritz. The staff are not just attentive; they anticipate your needs without being intrusive. Their knowledge of the menu and wine list is impeccable, offering personalized recommendations that elevate the entire meal. It's a masterclass in hospitality.

Food: Where to begin? Each dish is a masterpiece, a perfect blend of flavors, textures, and culinary techniques. The chef's creativity shines through in the menu, offering a modern twist on classic dishes that surprise and delight. From the appetizer to the dessert, every bite is a revelation. The highlight of our evening was the seared scallops on a bed of parsnip purée, a dish so beautifully balanced it could only be described as art.

Drinks: The wine list is extensive, featuring a thoughtful selection that complements the menu beautifully. Whether you're a wine aficionado or simply looking to enjoy a glass with your meal, the sommelier's expertise will guide you to the perfect pairing.

Overall Experience: It's rare to find a place that exceeds expectations in every category, but The Ritz does just that. This isn't just a meal; it's an experience, one that stays with you long after the evening ends. The Ritz is more than deserving of its 10/10 rating, setting the standard for what a luxury dining experience should be. Anthony did an amazing job with...

I decided to try it after reading such good reviews. It started out good. I ordered mild chicken wings and they were good. I ordered pasta fagioli and it had far too much tomato sauce in it. Why, I do not know, it was not good. I ordered lasagna and it was mushy, the noodles were way over cooked and there was far too much mazzarella cheese in it and it was cool on the bottom. I coukdn't eat it. For dessert my daughter orderd chocolate cake, and my wife and I ordered crene brulee. My daughter coukdn't eat the cheap huge stale cake and she is a kid. The creme brulee was good but all three desserts came topped with very unfresh strawberries that were ready to be in the garbage. Why would the cook send out pale bad spotted strawberries? Better off throwing them out than serving them. I was apauled that they would serve almost rotten fruit on our desserts when they could have simpky left them off. This tells me that their sales are down and they don't wanna lose money by throwing stuff out. And that is scary. Consistency and freshness are paramount in a restaurant business. I think what is happening is their customer base dwindling and they don't wanna throw anything away. Serving poor quality will just make their customer base dwindle faster. It means you'll just have to throw more stuff away or serve it. They should just close up now if they can't run that kitchen. They also started running vacuums and starting to clean up at 8:30pm when they don't close until 10 PM. Granted there were only us and one under their table. But still you can't start cleaning like that When you still have customers eating. A restaurant business relies on return happy customers...