Fête Bistro by Slay — Restaurant in Manhattan Beach

Where to start. Upon seating, host asked if water was desired. Ordered but only received after 3rd request.

Ordered escargots. No meat accessible even after cracking two shells open- empty.

Only salads offered were tabouleh and Persian cucumber- not quite complementary to escargots, even with shells only.

Waiter advised escargots would come without bread so ordered bread for a dipping / common side. Escargots, in fact, arrived with bread. There there was an abundance of bread. The upside is it tasted good however not sure worth the extra $8.

When an employee came to fill water glass, he noticed table was unsteady. He promptly kneeled down to adjust. Then again. The third time was apparently the charm. Each time pushing onto my leg and tipping items in the table.

I sent the escargot shells back and simply asked for the check. While waiting, the same kneeling employee politely asked if I’d mind moving the table so he could set up another one along the wall. Interesting request. Also while waiting for the check I was able to write this review.

Maybe I missed something and hopefully that’s what occurred. Maybe it’s frustrating as being considered an amateur chef, I went here tonight anticipating inspiration. In the past 5 years I’ve visited 30+ countries from Europe to Asia and beyond and never had quite a dining experience like this one tonight. I’ve enjoyed their Italian restaurant and it was good. I truly wish the chain well however some significant changes will need to occur else it is clear this one will disappear on very...

I really wanted to love this place, but sadly I did not. Here’s our take on what we had (we didn’t have any fish, so perhaps that’s were they shine):

Whipped Chèvre: ok because cheese is cheese, but the accompanying crostini was dry & as hard as a crouton. Basically it’s whipped cheese with a few tomatoes & shallots on top served with dried baguette slices

Chicken Paillard: a plain breaded and pan fried chicken cutlet, thats all there was to it. Uninspired and overpriced at $32.

Croque Madame: this wasn’t good. It was served with a flavorless mornay sauce, which the sandwich was swimming in. The sandwich was soggy and bland.

Fete-Toush: this is fine, a basic tossed salad with vinaigrette

The server said the menu aims to be French with a Mediterranean flair to be lighter than traditional french. It wasn’t clear how this gets executed beyond a some cucumbers & tomatoes garnish. Overall the food we had was bland, but not “lighter”.

To Slay: the service & atmosphere were great, and I hope to see you succeed. Maybe we caught you on a bad night, but unfortunately the people I dined with said they would not return & I would not recommend. Consider updating your menu. French bistro food is fantastic, go for it, perhaps skip the quasi-French/Mediterranean concept which may be undermining...

I have been to Fete a number of times and absolutely love the ambiance. What I love about Chef David Slay's restaurants is the attention to detail in decor (you feel like you are in Europe or in the Village in NYC) from the monkey wallpaper, to the lighting fixtures, vintage art work and the beautiful elegant refined bar.

The food is unique and different then most of the restaurants at the beach...I've had the fish several times and the one I had (I forgot the name) but it was a white light fish over tomatoes and veggies that was so good I went back the next week to have it again. The steak tartare & warmed baguette are so yummy down to the butter it's service with...that it keeps me coming back. They have great wines by the glass - the Slay II Chardonnay is a favorite of mine and the bar staff makes a fabulous dirty martini (ask for blue cheese olives). I'm a fan of all the Slay's restaurants because they are unique and I do appreciate that Chef David Slay consistently visits his diners and says hello..something many owners don't do consistently. I appreciate service and always enjoy my visits here. If sound is a concern...it is lively but I expect that at any open concept restaurant. It's...