Blossom & Bourbon Restaurant — Restaurant in San Jose

The recent experience at Blossom and Bourbon was nothing short of a disconcerting disillusionment, particularly given its reputation as an establishment of purported refinement. It is with a heavy heart that I recount the series of events that marred what was intended to be a convivial gathering, transformed instead into an episode of notable consternation. The supposed prestige of this establishment stands in stark contrast to the disappointing reality we encountered.

Upon our arrival, the initial reception was one of palpable indifference. The host, whose demeanor lacked the requisite cordiality, informed us in a most perfunctory manner that our party, consisting of seven individuals, could not be accommodated. This refusal, ostensibly rooted in an inflexible policy prohibiting parties larger than five, was conveyed with an air of finality that brooked no negotiation. Such an edict, particularly in an establishment of this caliber, strikes one as being peculiarly restrictive, not to mention antithetical to the very ethos of hospitality. It is profoundly perplexing that a restaurant of such standing would enforce a policy so seemingly out of touch with contemporary dining practices.

The underlying rationale for such a policy was neither elucidated nor discernible, leaving us to ponder whether this was an anomaly or a standard practice. The absence of any clear explanation regarding this rigid rule exacerbated our confusion and disappointment. It is, one might argue, an antediluvian approach that fails to accommodate the dynamics of modern social engagements. In an era where inclusivity and adaptability are paramount, one would expect a more nuanced approach to guest accommodation, especially within an ostensibly sophisticated dining milieu. The inflexibility displayed is a stark reminder of the necessity for establishments to evolve with the times.

Moreover, the service—or lack thereof—exhibited a glaring deficiency in both attentiveness and professionalism. Upon questioning the host regarding alternative arrangements or potential exceptions, we were met with a brusque retort that belied any semblance of customer-centricity. Such unyielding rigidity, coupled with an apparent disinterest in facilitating a satisfactory resolution, left an indelible blemish on the establishment's repute. The dismissive attitude of the staff starkly contrasts with the service excellence one would expect from such a reputed venue.

The rigidity of Blossom and Bourbon's policies was further compounded by an apparent lack of managerial oversight. It is axiomatic that a restaurant's management should possess the acumen to discern when flexibility might enhance the guest experience without compromising operational efficacy. Alas, no such intervention was forthcoming, and our entreaties were summarily dismissed without the courtesy of a managerial consultation. The absence of managerial intervention underscores a significant gap in the establishment's commitment to customer satisfaction.

One is left to speculate whether this experience is an aberration or indicative of a broader systemic issue within the establishment's operational paradigm. Such an inquiry is not merely rhetorical; it speaks to the heart of customer service and the expectations therein. The discernment of whether a dining experience aligns with its reputation is contingent upon consistency and a willingness to accommodate reasonable guest needs. The recurring themes of inflexibility and poor service raise serious concerns about the establishment's operational ethos.

In summation, the regrettable experience at Blossom and Bourbon has left an indelible mark, characterized by a conspicuous lack of flexibility and an absence of the service excellence that one might reasonably anticipate. It is incumbent upon the management to introspect and recalibrate their policies to better align with contemporary expectations of hospitality. For without such recalibration, the establishment risks relegation to the annals of mediocrity, overshadowed by more adaptable and...

A new "American (new)" restaurant, as Yelp would call it. I'm super picky about upscale new American and California cuisine, so I was apprehensive about trying it, but I'm glad I bit the bullet.

My few complaints were minor - and had nothing to do with the service. Michelle G. was fantastic: attentive yet efficient, friendly though not overly chatty, and tried to anticipate our needs despite also being busy with other tables. Even the busser was a sweetheart.

For $5, the bread was a disappointment - 4 thin slices of cold, dry baguette dumped onto a plate with more butter than can go on 4 thin slices of baguette. I'm not expecting fresh baguettes hot out of the oven for a buck like at a Vietnamese joint, but when the bread costs money it has to be more than basic. I would have liked it to be warmed or slightly toasted, perhaps wrapped in a napkin to keep it from cooling off too quickly.

The food did not all come out of the kitchen in the correct order or with sufficient spacing between courses. Our drinks didn't arrive until after we'd already half-finished the soup and appetizer that had been delivered to our table by then. Then our shared entree, sides, and another app arrived all at once. Finally, the last of our apps didn't come out until after we were well into our entree.

There needs to be better communication between back of house and front of house. My server, through no fault of her own, let us order a dish they were out of, not having been informed that they had sold out of it. We're easygoing, but I've read enough "they didn't tell us they were out nrrrargh negative a million zero stars!!! foams at mouth" reviews to know this can negatively impact servers as they are the messengers who get killed when this happens.

The decor was nice (the entry especially reminded me of Ondam in Santa Clara), a good date night atmosphere. The booth seating was so comfy, with a soft, buttery hand (textural feel) to their coverings.

Speaking of the booths, I loved that the hostess gave us a booth without being asked. We like to order a ton of food when trying out a new place, to give us the best chance of finding a few dishes we crave enough to return for. Trying to juggle 8-10 dishes plus drinks and waters on a postage stamp of a table definitely lessens the enjoyment of a nice meal out. Too many places force us into a 2-top even when it's toward the end of service and the dining room remains half-empty until closing.

The kitchen seared our scallops perfectly (pink in the middle as per our request). Better than the Sea by Alexander's. The orzo was delicious but needed a tad more acid.

Ora king salmon is the salmon of choice at home, and I felt this ora king salmon didn't taste as fresh as at home. Some fishiness came through in the tartare. I thought the hamachi crudo tasted fresher.

They were a bit heavy-handed with the pistachio salt mix they put on everything imho.

The gazpacho completely overpowered the burrata. I liked both elements but not necessarily together.

The depth of the bisque was a little light, but I like that the lobster meat they added was cooked separately so it didn't overcook in the soup. Not sure it was Maine lobster because of how generous they were with it in relation to to the price tag. My guess would be one of the cheaper alternatives like langoustine, slipper, North Atlantic...

The Lie Tai tasted like a whiskey sour. The Smoking Cider just tasted like a lemon Coke, which isn't a bad thing but isn't a $9 drink.

The sides were only ok. The Brussels sprouts couldn't hold a candle to Locals Corner, the mashed potatoes were basic, and while the mac and cheese was good both the mash and the mac were not as good as we make it at home (our secret: mayo in the former and goat cheese and grape tomatoes in the latter).

Was it the best ~$200 meal I've ever had? TBH, no, far from it, but it was far...

After much consideration, I finally decided to share my thoughts on Blossom & Bourbon in a manner that is hopefully deemed fair. B&B is a new restaurant that recently opened in my neighborhood. Living just a few miles away, I was eager to love it, especially given the positive reviews about the food quality, service, and ambiance.

To be clear, the four stars is an average between the five star service and three star food, coupled with a beautiful interior.

I dined there two consecutive nights last week with different companions, arriving on a Tuesday evening at 6:30 pm to find a 45-minute wait, and Wed at 5 pm to be seated promptly.

While waiting on Tuesday, we were directed to the bar and encouraged to enjoy drinks on the patio. Despite a busy bar, the bartenders were efficient, though I noticed a slight sweetness variation in the same cocktail, The Blossom & Bourbon Fashioned, ordered on different nights. It tasted much better with less simple syrup.

Nick served us the first night, offering helpful recommendations. We ordered lobster rolls, wedge salad, ribs, and lamb chops. While the lobster roll was enjoyable, the rest of our meals fell short. My companion told Nick his favorite part of the whole meal was the “bacon on the salad”. For us, the wedge salad was overdressed, the lamb chops over-seasoned and small, and the beef ribs lacked meat paired with a side of sticky cornbread and coleslaw.

As for lamb chops, I've been consistently impressed by the offerings at Evvia, Taverna, Kokkari, and Dio Deka. Given the quality I've experienced at these establishments, I doubt I'll ever order lamb at B&B again. While it's all relative, these other restaurants offer superior meats, including their steaks, albeit at much higher prices. You should reasonably deserve what you pay for I always say.

The following night, to my hesitation, we arrived early for dinner, and were promptly attended to by Serene. Hoping for better luck with a new dining partner, we tried the goat cheese fritters, prime ribeye steak, broccolini, and French dip sandwiches accompanied by French fries.

Unfortunately, the steak arrived overcooked so it was remade. When I tasted the steak the second time, it was overly salty and seasoned, similar to the lamb chops from the previous night. The French dip sandwich was fine but the au jus was disappointingly salty too! Neither of us could finish our salty entrees, yet, we didn’t have the heart to return more food to the kitchen.

I spoke to another male patron who said his steak was undercooked and salty! Butter and salt are the two ingredients that chefs are taught to add to food for flavor but this is seriously an overkill.

We enjoyed the cocktails, and appetizers (goat cheese fritters were excellent), and my two companions and I agreed we’ll return to visit the bar but plan to have entrees elsewhere until the situation is resolved.

Despite the food quality, I must commend the excellent service we received both nights. Nick & Serene were on point and a wonderful addition to the establishment.

For what it’s worth, I recommend the restaurant implement a partial reservation and walk-in system to accommodate patrons better. Customers who are willing to pay more will appreciate the reservations system because many of us have events to attend after dinner like concerts and community commitments. Uncertainty causes us to dine elsewhere with reservations. However, we’re individuals who keep 99% of our reservations on time, but that’s probably not the case with some inconsiderate patrons.

While I hope for B&B's longevity, I urge management to reassess its quality control and operating procedures. My hope is to eventually give B&B a five-star rating and encourage my local family and friends to dine there, eliminating the need to travel to Los Gatos, Saratoga or Palo...