Anything At All — Restaurant in New York

It's been close to 2 years since we've been back here, and we live on the island and LOVE food so that should tip you off. This re-review is mostly for management.

First a shout-out to our server: he is one of the top one or two servers I have ever seen here since you opened. Attentive, he has a sense of urgency, polite, always checking in even to make eye contact to let us know he's coming back, he's everything a restaurant wants in a server. Also, the manager was great too, very helpful as was the hostess, kudos to the staff.

I cannot order a scallop appetizer at $30, what are you thinking? Seriously this is an entree price. An appetizer portion of high quality, plump day boat (diver) scallops (which they don't claim to even be serving) is exactly 3, maybe 4. So either you're overcharging or serving too many.

The croquettes were fantastic and easy to share. Great presentation, sauce and flavor. Perfect dish. Perfection, truly.

The charcuterie plate: Charcuterie is 100% about the ingredients (with some presentation sure) so you can only fk this up by skimping, and you fked it up. The meats and olives were good, but seriously the cubed cheese looked and tasted like it was from a bad art show opening, you know what I mean, served with toothpicks and warm white wine... come on guys. $23 for cubed American cheese?

Best dish of the night with one major flaw: The beef short ribs. Whoever made that sauce, that deep, rich, nuanced sauce with umami could turn this into a first rate restaurant if they had the authority to do it. The carrots and onions were great and the short rib itself was everything you want in a short rib and the crunchy breadcrumbs were a nice touch. The FLAW: omg "creamy quinoa" is an oxymoron, there is no such thing as creamy quinoa. It needed to be creamy polenta with some of that sauce drizzled on top and then it would have been perfection. Why quinoa? If it's for the sake of a concept, well execution always beats concept and you failed on the execution with the carb. Footnote: Short ribs, or steak needs to be served with a steak knife. That's just proper restaurant etiquette. You know that right?

The seafood paella. Ah the paella. Except it wasn't paella. A Cesar salad without anchovies somewhere, isn't a Cesar salad, it's a romaine salad with a creamy dressing. Paella without socarrat (that's the crunchy, slightly burned rice at the bottom of the pan that I know you know) is just saffron scented rice with fish. Or in this case, mussels, clams and shrimp, which seemed a little cheap to me. How about some of those overpriced scallops? Or squid? Or octopus? Or a piece of actual fish? And the rice was soupy, liquid actually oozing out of it. Shameful. Flavor was ok, needed a hint more saffron. C'mon, you're FAKING it.

There was a pasta dish in what was basically a vodka sauce. It was fine enough but needed some love and was a bit under flavored. Some fresh parmesan or romano and some fresh cracked pepper on top with a little parsley would have helped and without costing more. Add the grated cheese tableside. Lazy cooking.

Our wonderful server brought some amazing little gelato-like ice creams at the end, on the house, very kind and delicious too.

One little note, you used to serve a side of truffled french fries for $19. I think my thought about that was are you f**king kidding me? The price has thankfully come down to $12, and $10 for regular fries. So thank you.

Management: you are still aiming low, and you know it because you're still catering to a mostly transient crowd and you don't have the...how should I call it, you don't have the croquettes to try for a larger off-island crowd. You have a chef who knows what they're doing, at least in principle but most of what we tried is lazy cooking that you know you can get away with. Welcome to corporate dining. Uncaring, expensive. You can apologize, you can equivocate, you can say ANYTHING AT ALL, but I can smell you, and it's not a good smell.

See you in a...

Horrible service! Last week, I visited the restaurant at the Graduate Hotel. As a Roosevelt Island resident, I was extremely excited about the opening of a new restaurant, and could not wait to have a new and pleasurable dining experience. Upon entering the restaurant, I noticed that it was fairly empty. As I sat, I made eye contact with several of the workers at the bar, expecting service, such as a copy of the menu. Instead, workers worked around me, walked back and forth for more than ten minutes, and not one person offered any assistance. Finally, after much too long of a wait, I asked one of the workers for a menu. He provided a menu and then walked away. I waited another five minutes and still no waiter/waitress. Finally, I noticed another patron approach the other side of the bar. She did not sit down, but she stood at least four inches away from the bar. Suddenly the waiter appeared and inquired if she needed any assistance. Not only was there an immediate inquiry for assistance, but he proceeded to pour her a glass of water without her solicitation. He continued to have a lengthy discussion with her. After his discussion, I waved him over and asked a question regarding the menu. He answered and then proceeded to immediately walk away. He did not ask if I needed anything or was I ready to order. He did not pour me a glass of water. Once the second patron was firmly seated, he finally appeared and inquired if I wanted anything. I sat at the bar for more than twenty minutes without any assistance. I was so humiliated and frustrated by the waiter's bad behavior that I immediately left the restaurant and complained to the front desk.

Please note that the two individuals at the front desk were apologetic, and informed me that the restaurant was separate from the hotel. I left my name and number, and was told that someone would contact me directly. Unfortunately, it has been more than one week and I have not heard from anyone.

Please note that this behavior will not be tolerated and is definitely not welcomed! Regardless of race, gender or sexual orientation, all individuals should be treated fairly and equally. AAA - you...

WARNING: DO NOT GO THERE!!! I am a foodie that has traveled over 60 countries around the world and know what good food & service is and this place is NOT IT! (Hint: I'm East Asian American and we have mile high standards when it comes to food)

As a 30+ year resident of Roosevelt Island, I finally decided to come here for dinner with people visiting from out of town. We were a part of 4. Decor was nice but that didn't excuse the absolutely horrendous service by a very pushy server (a mid-aged Indian man with poor command of English and service) that forced us to order drinks when we told him that we were just fine with tap water. We were still deciding what to get and looking for the menu when he came by twice and we told him we need more time he just left without saying anything. Super awkward.

As for food, paying over $15 for a watery clam 'chowder' with NO CLAMS is unacceptable and deceiving. My friends got the Salmon and Trout Dip. Salmon was presented nice but I could tell it's farm-raised (cheaper). We also ordered the Charcuterie & Cheese plate and there were NO olives on that plate, another deceitful marketing. Overall, the meal was bland and boring and portions were the worst I've ever seen even for NYC standards. And let it be known that the mid-aged man was nowhere to be found and we never saw him after he brought out our meals. The place wasn't busy so we literally had the entire place to ourselves for a good 2+ hours.

We had to flag down another staff to get us our bills. Like another reviewer stated, a 20% gratuity was added to the bill, regardless of the subpar service. As someone who used to manage restaurants at Ritz Carlton and the Marriott, I was appalled by such poor service. No wonder the Graduate hotels brand is being bought out by Hilton since they seem to have NO idea what they're doing.

Please get rid of that mid-aged Indian man that was probably a diversity hire by a woke restaurant manager that seems to not know how to run a restaurant that is not even crowded nor busy. Start hiring people that know what...