Have & Meyer — Restaurant in New York

Disappointing Experience Despite Beautiful Decor I celebrated my 28th birthday here and while the space and decorations were absolutely beautiful, the overall experience left much to be desired. I reserved the room from 6:00 to 8:30 PM and paid around $300 for decor — which was the highlight of the night. The decorator did an amazing job, and Wendy was great to work with — professional, attentive, and clearly talented. Unfortunately, the rest of the night didn’t live up to the same standard. We arrived a little late at 6:15 (which I communicated), and my full party was there by 6:30. When we sat down, there were no menus on the table, and we had to wait for them to bring some — not even enough for everyone, so people had to share. It took about 20 minutes for our orders to be taken, and 45 minutes for food to arrive. To be clear — the 45-minute wait wouldn't have been an issue if the food had been good. But the quality was really poor: • The pasta was cold • The lobster was undercooked • The steak was mostly fat and not served with the proper sides (and the mashed potatoes were more like a ketchup-colored mayo) • Food came out at completely different times, so no one really ate together • One dish (grilled octopus) didn’t even arrive until the end of the night Half of my guests ended up sending their food back. The only thing worth mentioning in a positive light was the lamb chops — those were great. The waiter, while seemingly trying his best, was clearly overwhelmed, flustered, and disorganized. There were no water refills, communication was scattered, and the overall service just wasn’t welcoming. By 8:15 PM, staff had already started removing the decorations I paid for and began rushing us out, despite my reservation lasting until 8:30. The waiter was literally telling us, “let’s go, let’s go,” while we were already gathering our things. Even one of his coworkers told him to relax — that’s how tense and uncomfortable it had become. I had asked for just 10 minutes at the beginning for everyone to settle in, glance at the menus, and appreciate the setup — and even then, we were rushed. It felt like they were just trying to get us in and out as quickly as possible, with no real care for the occasion or the experience. Bottom line: The room and decor were stunning — but unless you're okay with being rushed, served cold or poorly prepared food, and feeling like an inconvenience to the staff, I wouldn’t recommend this venue for a celebration. It had the potential to be a beautiful night, but the service and food completely...

DONT COME HERE!!! - Unless just for wine and earlier - Here is the BAD first: Kinda rude service, coldish/warm steak, hard red okay tasting spaghetti, overcharged my credit card, over priced a higher price of the farmer spritz cocktail from $18 (is $18 on the menu) to $23 (charged me on the bill), service rudely made us felt uncomfortable to exit right away (kicked out), charged me for someone else's $20 drink that I didn't order, gave us cold steak when they knew the steak was probably cooked and ready first and they waited for our lobster spaghetti entree to come out which led to the steak getting cold in the kitchen until the lobster was ready and both came out, Got sent the wrong dessert and then when asked for the correct one we received the $22 Berry Tiramisu that doesn't have berries (apparently it is a jam in the marscapone) we didn't really taste it - oh the tiramisu on the menu is $21 but I guess on the check its more?. - Spent about almost $400 last night here and got kicked out basically. Here is the GOOD - we had a reservation for 2 guests. We walk in and got sat and Alessandro greeted us and sat us and guided us on how and what we should order which was nice. He seemed very nice at first and helped us figure out what we'd like but by the end made us uncomfortable for staying (it was 10:33pm) and it closes at 11pm. We ordered espresso martinis as a dessert drink around 10pm and we didn't even get to finish it because he said "bye goodnight" to us a few times after they came out and I paid the bill and then came up again for the 4th time to say bye. Basically we left immediately as we didn't feel welcome anymore and didn't finish our espresso martinis, there was people sitting inside still and he didn't say anything to them. He took off the overcharged farmers spritz and the drink I didn't order as a courtesy for not reviewing the bill which was nice and he was polite when apologizing but to knowingly serve cold steak is crazy, at least we got to try very good sangiovese red wine from a wine producer that was visiting that day. I would come back just for the grilled octopus, cheese and meat board, sangiovese, and strawberry gelato. But thats all. I'd also make sure to review my check before paying and not come at night or else they'll say goodbye to you alot and make you leave. The atmosphere was 5 stars as it felt like we were inside a wine cellar and very...

This place makes literally no sense. I walk past it often, always thinking it has a nice vibe and could become a place to frequent. I was finally able to stop in and was once again met with a restaurant where the standards and norms of dining out were somehow flipped on its head. First of all, in addition to selling food, this is a wine bar, yet they do not have a single wine menu. Instead you are to choose what mood you are in off what they call their, “emotional wine list,” which is basically a pinwheel with different emotions labeled. So instead of choosing which wine I would like to have, I now have to have a full conversation about my feelings with a server I’ve never met.

I don’t want to talk to you about my mood. If I wanted to talk about that I would talk to my therapist. What I want at a restaurant is to see a menu with your wines listed and priced. Don’t make me feel crazy for asking to see a menu at a restaurant. I know what wines I like. When I asked the waiter what types of Cabernet Sauvignons they have he had to get another person to answer my question. So how then was he prepared to match my mood to a wine? What if he wanted to give me a sweet orange wine? I would’ve hated that. In literally what world can you categorize emotions to wine? Is happiness a white or red, Syrah or Pinot Noir? Well what if I’m feeling joyful is that Chardonnay or Sauv Blanc?

For thousands of years we’ve wrestled with such concepts, trying to understand what happiness means, what does it mean to feel joy, laughter, sadness, and suddenly you think you found the wine to perfectly match an ambiguous, indiscernible feeling? It’s really not that big of a deal— just...