Chef's Table — Restaurant in Florida

Well, upon reading these reviews, our concerns are apparently already being echoed, but we will still write our experience. Our evening was overshadowed by a toxic work environment and subpar food quality. From the outset, our waiter’s negative attitude was palpable- his rudeness and constant badmouthing of nearby tables (even our own) created an uncomfortable atmosphere. Being seated right next to the wait staff’s computer only amplified this, as we were forced to overhear constant disparaging comments.

The food, regrettably, did not live up to expectations. The $39 charcuterie board was disappointing, featuring thick-cut meats that lacked the finesse expected for delicate finger foods. The cheeses were also not appropriate. Later, we were served an overcooked ribeye and a side of grossly undercooked Parmesan truffle fries that were sliced too thickly. It all underscored the mismatch between cost and quality. When we sent the fries back (offering to still pay without replacement) the waiter’s dismissive offer to simply remove them from our bill, along with his whispered remarks directed at us in front of the chefs and management, left us feeling both frustrated and mocked.

Overall, the combination of a toxic work environment and disappointing cuisine left a lasting negative impression. I hope this honest feedback encourages a thorough review of staff conduct and a reassessment of menu quality so that future guests may experience the true potential of the...

It doesn’t help having good food if your server is an arrogant know it all, while at the same time showing off his inadequate skills as a professional server! We had an early reservation for dinner, and decided to come early to have an aperitif at the bar before our meal. Unfortunately, the bar was reserved by a large party, but we were welcomed and ushered to our table in the back room by a nice bartender. So far so good! We were the first and only guest there when our waiter arrived. From the very start he exuded arrogance, and made us feel rushed and not welcome. He answered our questions like we were uncultured people that had never set foot in a nice restaurant before, and offered little or no information about the menu other than it was their first day with a new menu. His attitude topped itself when he tried to visk away my food while I was still eating. The food was good by all means. Not superb or remarkable in any way, but well made with good quality ingredients, and you can tell the chef puts effort and pride into making it. He came by our table to check everything was made right. I should have mentioned the poor attitude of our waiter there and then, but I didn’t want to make a big deal of it in front of my husband, who had been looking forward to taking me there for my birthday. By the time we were done with our meal one other couple had arrived, so there were no real excuses for the rushed atmosphere at all. Needless to say I will be reluctant to...

Par for the course here in Viera: expensive and arrogant take on fine dining that couldn’t deliver even if Gordon Ramsey bet his career on this place.

Our party was seated on time but probably took about 45 minutes to get a drink order and twice as long for food. The server even admired our patience which was, well, pretty insulting.

The food is typical Viera fare: overpriced and underwhelming. I’d suggest taking a third of the amount you plan on spending here on steaks and heading to Publix instead, buying the manager’s special, and getting Jimbo next door to do his worst. But for Chefs Table, it’d be their best.

Will I admit that I have an axe to grind with Viera restaurants? Oh absolutely. But Chefs Table personifies said axe: it’s a kitschy wannabe steakhouse jammed in the middle of the dining room of a mediocre family Italian restaurant, neither of which appear to strive beyond serving food that’s still half-frozen from the Sysco truck.

In closing, I’ll just say that I ordered the steak tartare for an appetizer and it looked like someone grabbed a half pound of top round from Walmart, threw it in the blender on pulse for a few seconds and figured a bowl was the optimal feed delivery ware. You wouldn’t believe it if I told you but I sure enough took the remains home and fed it to the dog. He sure seemed to enjoy it so bless Chefs Table’s heart for finding its...