Dorothy's Bistro — Restaurant in Jefferson Township

My wife took me here for my birthday, and I was excited. I appreciate that Chef Brian makes everything in house. If it's on your table, he and his team prepared it: charcuterie, bread, sauces, sausages, pastas. All made in house. I know this because he came to our table, and spoke with us. I appreciate someone who goes out of their way to welcome guests, tell them about their vision, and makes that vision from scratch.

I had effectively a brisket dip sandwich; a riff on a French Dip. It came on house made bread which was super crunch on the crust and held up well to the brisket and horseradish sauce. Accompanying this sandwich was au jus, and it sent the sandwich to another level. Prior to eating it, though, I sampled a bit of brisket in its pure form. It was great. My wife had the croque madame. Again, Chef Brian made his own ham. It came on the same bread and equally held up really well to the scratch made, gruyere cheese fondue and the perfectly cooked egg.

For dessert, we ordered a smoked, salted caramel, sweet potato pie. We. Took. That. OUT! It was super tasty.

If the desire is to be able to go here and order a 1/2 pound of brisket, that isn't this place. The guy's Michelin Star-rated. That isn't to say he couldn't open a straight BBQ joint. That is to say that I loved his creativity...

First the service was on point. We try 3 entree's and the bread. Mixed results... $3.50 for a slice of good sour dough bread and butter, not worth it. If you expect people to pay premium prices for your entree's give us a little incentive, charge for the next slice. The next plate was a entree made with pull pork with squash that was outstanding. More like a appetizer perfect for 2. This is a BBQ centric chef so we try the beef brisket, it was ok, had better but we're not in Texas, but for the price you better really want it. Tender in some parts but eh. Next was the special, a large pork chop. Same thing a little under cooked, tender and chewy. The sauces they use can be over powering which could be a good thing or bad. The veggies that were paired, again seemed to fall flat. Over all not bad but could be better. The design is nice more of a quick in and out type of restaurant. My 2 cents, the area need a good BBQ place what would it cost to make ribs, chicken and sausages and maybe get a pick up and delivery business on the side. The competition is fierce for these Chef/ owners who want to be the next best food Network Star. Give the customers...

Nice ambience and friendly staff. It felt like sitting down to dinner at a friend's place who knows how to use their smoker all year round. We ordered the prix fixe and the first three courses came out of the kitchen in a hurry, including the kids pasta entree that arrived with our first course. Alpine salad was perfect! Raviola was delicious. Papardelle with pea pesto was good. Then we waited 45 minutes for brisket and cod. I understand kitchens get slammed by the rush, but I wondered if they were smoking the brisket to order. When it came out, it was rubbery and lacking in flavor. Damn! The name is Flat & Point? During the wait, it seemed like our server avoided our table. I mean, come by and acknowledge the gap and bring me more wine man. He was more concerned about telling the table behind us about playing in the orchestra. I'm all for paying servers a livable wage, but if my gratuity is guaranteed before the service begins, what's the motivation? Meanwhile the 'chef' is standing at the window watching tables waiting for food. This place started off great, but hit the wall hard. Not ready for the big...