Gallery Bar and Grill — Restaurant in Los Angeles

Four of us just had dinner at the Gallery Bar. The food was mediocre at best; the service awful. We waited a long time for the waiter to come to take our orders We waited a long time for the appetizers, and again for the entrees, and again for the check My wife said "no mayo" for her burger, explicitly. It came loaded with mayo My wife ordered a glass of wine; it never arrived until we reminded the waiter mid-dinner (he did comp her a split of sparkling wine as a result) The servers never cleared the appetizer platters and plates until we finished dinner My ravioli was very much Italian-American with way too much of a mediocre sauce and undistinguished pasta One of our party had a pizza that could have come from a supermarket freezer

The salads at least were OK, large but nothing special.

If you are a guest at the hotel it's a convenient place for a drink and maybe a salad. ...

The building is incredible, but the vibes are decidedly off. Especially the lighting, which is by turns ice-cold and vape-store-blue. There’s also a TV over the bar, which feels out of place. What the place needs is an overhaul so that it feels as luxurious as it looks.

We sat down at the bar and ordered two beers, which came out tasting flat. I notified the bartender, and he responded by passive aggressively reaching a stirrer into my glass and swirling it to show that there were, in fact, some bubbles in there. I asked if I could return it and order a martini instead (which costs as much as two beers) and he grumpily obliged. The martini was…just okay.

The good news is that the burger was fantastic, one of the best I’ve had in a long time.

I’d come back just for the building and the burger. But if they fixed the lighting (and the service), I’d...

The physical plant at the Giltmore Bar & Grill in the Biltmore, Los Angeles is high caliber. Elegant room, solid cocktail list, and a setting that signals premium. Unfortunately, the service experience does not match the promise of the venue.

From the first drink onward, service became single threaded to the initial server. No one else would take an order, refresh water, or close the check. Colleagues walked by without engaging, as if account ownership belonged exclusively to the first waiter. As a European guest, this was unexpected and not customer friendly. In most EU hospitality environments, service is executed as a team sport with shared accountability. Here, the compensation structure appears to create silos that block basic throughput and result in...