Maison Harlem — Restaurant in New York

On 4th April 2024, I entered the bar area, I did not find a seat at the actual bar, I sat on a bar stool located behind the actual bar. Before ordering through people at the bar, I walked over to the left side of the bar to greet the bartender that serves me most often.I asked him, did happy hour end at 4 p.m.? He said: “No, everything until 7.” I ordered a froze’; The reason the 'froze’ was ordered was because I was just told, by a trusted source, that it was happy hour.After having been told that happy hour ends at 7 p.m. I observed that we were getting close to that time. I order a 2nd froze’ this would make two drinks at what I believe is $7 per drink. After sipping a single sip from the 2nd drink, it becomes apparent that I can not drink this massive 2nd drink, I request a to-go cup as well as the check. I was given both, I immediately alerted the bartender that there was a mistake, because the check read: $34.84. “He said: no, that’s the check.” I told him that I ordered those within the parameters of happy hour.He said: “Happy hour ended at 4. I then attempted to tell him about the conversation I had with the bartender that preceded him, “he said: talk to the manager.” The manager is a black male,he said nahh the glass sizes are different.I asked him, should the general public know the different sizes of a single restaurant's glass sizes?He said: “Wait, calm down, you are about to not have to pay this check and never be allowed to come in here again.”To which I replied: Nahhh I’ll pay the check, then never come in here again.This was a question in leadership and training.Leaders are taught, when trained properly: A) understand what the customer is saying. I repeatedly asked him if I, a consumer, who doesn’t normally drink this, has the burden of knowing the difference in glass sizes based on happy hour or regular pricing.He wasn’t concerned with understanding what I was saying,he was concerned with being right, which is a TEXTbook error in leadership, particularly when dealing within the service industry. B) leaders are taught to deescalate the situation, because you never know who you are talking to. I was so appalled when he said what he said that I decided, in my head, not vocally, that I would review this place and take my time doing it, to get it exactly right. After he threatened me, I found myself in work mode, I kept saying to myself, record this if you can or hang on to every single word this guy is saying.He then placed two glasses side by side, I took a picture of it, once I did this, he went to get a senior manager. She was pleasant, very well trained in dealing with people. I explained to her, this was not an issue of paying, I would pay it regardless, this was an issue of policy. She offered things, I declined, I looked down to the check, placed the tip amount, and signed it.I looked closely at the line items described and noticed something I have never seen at this restaurant in my life.I noticed that the bartender added automatic gratuity. I informed the more senior manager. I then took all appropriate pictures and started to develop a narrative for this review.A picture of my receipt at 5:01:38 p.m. on 30th March 2024 with my normal bartender, you can clearly read that no auto gratuity was added.A picture of my receipt at 11:19:35 30th March 2024 with the bartender in question. No auto gratuity was added to the bill. A picture of my receipt on the day in question 7:13:28 p.m. 4th April 2024. Clearly showing the bartender adding $6.40 gratuity to the bill.A picture showing the glass comparison shown to me by the first male manager and his belief that a member of the public should know the difference between the two of those.A picture of the 'froze’ in the to go cup, I’m showing this, because it would be unreasonable for one to believe that this 2nd drink would have been ordered had I believed this was not on the...

I have previously rated this establishment as 5 star, an experience that I had today (4 AUG 21)has given caused me to revise my review. I live in this neighborhood, and have lived here for years. I love to support the local businesses and keep my money in Harlem. As I came to Maison Harlem for the great expresso that they make so well. I sat outside on seats with barrels on the corner. Another customer, a lady, sat at a different seat across from me. I waited approximately 10 minutes, which i was able to confirm as i was watching NY1 on my phone. At that time, no one had asked to help me or take my order. I noticed that the other customer had left when she saw that no one had waited on either one of us. Finally, I saw through the window an employee behind the bar. We made eye contact and i waved at him. He came outside and i believed that he was going to finally take my order. He then proceeded to come outside and take a smoke break. At no point after i waved to get his attention did it occur to him that perhaps i could be a customer. Or, since he was on the job, maybe he could ask if he could offer me a menu. When i saw him finish his cigarette and return to the bar, i had to say something. When i asked him why he didn't take my order, he said that he thought that i was just sitting there. I then asked him why did he think I waved to him. He shrugged his shoulders. I really felt that he was insulting my intelligence if he expected me to believe that he didnt have the presence of mind to find out if i was a customer.

Now, i know that i not the typical hipster or trendy city college student that frequents Maison Harlem. But because i am not, does not mean that i should be treated differently or be looked at as someone who doesn't deserve the benefit of being asked if i require service.

I believe that this particular employee should receive additional training to enhance his customer service skills. This is a nice way of saying that someone needs to remind him of what he is supposed to be doing while he is...

A French restaurant in Harlem that introduces you to Toulousain cuisine.

Such an eclectic and warm place that exudes fun. Menus stuck in vinyl disc album covers immediately spark that element of fun, taking you on a nostalgic journey as you read the covers. They don’t have much to do with French culture, but it’s a cute idea.

The cocktails are well done with interesting blends and French names that start the journey into becoming French in Harlem. But it’s the menu that really pulls you into the French culture with classic dishes such as duck confit, foie gras, cassoulet, magret, etc. As someone who is very familiar with France and the cuisine, this menu was exciting to see. I jumped at the foie gras! So glad I did. It was an unexpectedly huge slice with apple chutney, buttered and toasted baguette slices, and salad. I think next time I might get 2-3, and make that my dinner. Duck confit is another fave of mine, and so I tried that. I was very pleased. Just what one would expect, and served as it would be at any bistro or brasserie. My husband, on the other hand, had the cassoulet, but wasn’t as pleased; it wasn’t what he expected, and it wasn’t very much like typical cassoulet. Unfortunately, I didn’t try any desserts. Next time.

The real negative here was just waiting for the server who didn’t acknowledge our table for quite some time after we sat down. After waiting for about 15-20 minutes, we finally just flagged down a server to order drinks. From then on, service was better. The server was himself French, and explained that the restaurant’s owner is from Toulouse, a beautiful city I certainly know well, so it really felt like being back in France to be able to speak French, and talk about Toulouse, and how the menu relates.

Overall, a nice time. Glad to have discovered this place. It’s definitely on my list faves. I do plan...