Sea Son - a new french fusion place

[Big Fish]

Strolling up calle 8 from the beach to 5th we noticed a new v elegant looking place couple days ago ...where La Palette used to be.

We went there last night and it was quite delightful - we will definately go back.

Its more upper end, french fusion cuisine called Sea Son Bistro (or SeaSon) and has been open about 1.5 months.
V tasty and main courses are generous sized portions.

Our only concern was the servers timing of courses....2 of us had starters before our mains....the other 2 had their mains bought out while we ate our starters which left just 2 of us eating our mains without the other 2!!

Dishes we had included:
Season salad,
2 colour soup (cream of tomato/basil and curried cream of pepper I think) in same bowl - yum.
shrimp and beef brochettes.
Crispy salmon on a bed of thin pomme frites I think
Fresh fish with potato gratin scales on top, roasted veggies
Lobster and shrimp lasagna - v rich but delish.
creme brulee for dessert - pretty good and fairly large.

No complaints about the food at all....next table over had slow roasted lamb shank which looked massive and yummy.

[Babaloo]

Thanks for the review.

My issue. What is so hard about bringing everyone's food out at the same time? Is it a concept lost in Playa (or perhaps Mexico)?

Many places are notorious for this (La Pesca comes to mind first).

[absoluteAL]

Originally Posted by Babaloo

My issue. What is so hard about bringing everyone's food out at the same time? Is it a concept lost in Playa (or perhaps Mexico)?

This happens when a cook/chef can not visualize an orderly timeline for the food orders (i.e., same table) to be ready at the same time. The chef must be able to plan ahead in time to make this happen. The most important thing that I have found is the prep work that is done before the dinner (or lunch) "rush" starts. The chef/cook must be trained properly to accomplish this "feat".

[Babaloo]

Originally Posted by absoluteAL

This happens when a cook/chef can not visualize an orderly timeline for the food orders (i.e., same table) to be ready at the same time. The chef must be able to plan ahead in time to make this happen. The most important thing that I have found is the prep work that is done before the dinner (or lunch) "rush" starts. The chef/cook must be trained properly to accomplish this "feat".

Denny's has no problem!
I'm sure their chefs are properly trained!

[bajathecat]

Originally Posted by absoluteAL

This happens when a cook/chef can not visualize an orderly timeline for the food orders (i.e., same table) to be ready at the same time. The chef must be able to plan ahead in time to make this happen. The most important thing that I have found is the prep work that is done before the dinner (or lunch) "rush" starts. The chef/cook must be trained properly to accomplish this "feat".

Oh, Al...there you go trying to make sense out of the normal local non-sense!!

[maya]

Originally Posted by Babaloo

Denny's has no problem!
I'm sure their chefs are properly trained!

I guess we have been in all the wrong Dennys. We have had problems with everyone especially getting orders at different times-oh if we get our order at all. We no longer go to a Dennys

[Big Fish]

yeah well noone's perfect....went to Wicky's last night and they had a similar issue. Bought a steak out (admittedly shared with kid on next table) way before the sides arrived and everyone elses' main!

Thought the timing stuff was actually up to the server not the chef tho.

Anyway go check out SeaSon!

[cb1]

As a long time waitress I can tel you it is ALWAYS the chef!

[Babaloo]

Originally Posted by Big Fish

yeah well noone's perfect....went to Wicky's last night and they had a similar issue. Bought a steak out (admittedly shared with kid on next table) way before the sides arrived and everyone elses' main!

Thought the timing stuff was actually up to the server not the chef tho.

Anyway go check out SeaSon!

Ummm.
The server does not prepare the food.
The server delivers the food.

[YWGDon&Deb]

IMHO, the server is always 100% responsible for the overall customer experience. They are, quite simply, the "face" of the organization that customers see and interact with.

The server knows the kitchen and the customer does not. So, it's up to the server to collect the customer's orders, organize them appropriately, and marshall them through the kitchen in the best sequence and timing to maximize the customer experience. Recognizing customers who are short on time, or those who are not, and serving appropriately, is the difference between a 10% tip and a 20% tip for me.

The server should also decline to present any dish not up to established standards when it comes out of the kitchen. Cooks aren't perfect every time and bad experiences will quickly kill a place. I've always appreciated a server who apologized and asked my forbearance while the kitchen took another pass at my order.

Properly pacing multiple courses for those who order them has become a lost art, in my experience. I now pace them myself, when I am in no hurry, by ordering one at a time.

[Big Fish]

Originally Posted by YWGDon&Deb

IMHO, the server is always 100% responsible for the overall customer experience. They are, quite simply, the "face" of the organization that customers see and interact with.

The server knows the kitchen and the customer does not. So, it's up to the server to collect the customer's orders, organize them appropriately, and marshall them through the kitchen in the best sequence and timing to maximize the customer experience. Recognizing customers who are short on time, or those who are not, and serving appropriately, is the difference between a 10% tip and a 20% tip for me.

The server should also decline to present any dish not up to established standards when it comes out of the kitchen. Cooks aren't perfect every time and bad experiences will quickly kill a place. I've always appreciated a server who apologized and asked my forbearance while the kitchen took another pass at my order.

Properly pacing multiple courses for those who order them has become a lost art, in my experience. I now pace them myself, when I am in no hurry, by ordering one at a time.

Precisely..thank you....you said it so much more eloquently!

How is the chef meant to know that someone ordered a 'starter' for their main course - unless the server indicates that to the kitchen!

[james]

it isn't the chef or the server alone, well-timed service of hot food is a team effort.

[barbj050]

Originally Posted by james

it isn't the chef or the server alone, well-timed service of hot food is a team effort.

so true....

[maestranba]

When we visit our favorite local wings place here, my husband always gets wings and a salad, but my son and I get meals. The server always asks if we want the main courses brought out after the wings, and if my husband wants his salad with the wings or with the main courses. It's the server's job to find that out so the chef knows when to have them ready.

[absoluteAL]

Originally Posted by Babaloo

Denny's has no problem!
I'm sure their chefs are properly trained!

Heat lamps keep the food warm/hot(?) until it is ready to be served to the table...............or that's how it should work.