Aubergine at L'Auberge Carmel, CA
by karen williston on 09/28/2011 |
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| An exceptional meal in an elegant, warm and intimate setting. A memorable dining experience featuring fresh, seasonal menus with inspired wine pairings. It was a superb evening. We received gracious service, dined in the wine cellar where the ambiance was great. The freshly harvested abalone in a shell with oyster, pickled sea bean and wild sea lettuce was outstanding, a must try dish....displays artistry and freshness at its very best. Some of our favorites included hamachi, lamb, artisan cheeses, black garlic and the expresso martini. Chef Ron outdid himself with the desserts. We have already reserved for the local menu in November featuring wild mushrooms and can't wait to see and taste what Chef Justin prepares. |
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Horrible experience at Aubergine at L'Auberge Carmel
by Loving Annie on 01/03/2009 |
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Last year at Aubergine I had a fabulous 8 course tasting meal, and so I eagerly looked forward to dining there again.
Approximately a week prior to my visit, I called to make the reservation, and spoke with the person answering the phone about an 8 course tasting menu again, and my dietary preferences for a primarily vegetarian oriented meal. He said that he had it on file from the last time that I dined there, and they would be happy to do so.
I then e-mailed the Chef directly perhaps 3 days before my reservation, and asked for a copy of his planned menu to be sent to me prior to dinner, as it makes it easier for me to take notes during the meal, since then I have all the necessary ingredients covered with needing to ask unnecessary questions.
No answer to my e-mail.
An hour before my reservation, I received a voice mail telling me that an unexpected last minute private party for 30 had taken over the restaurant, and they would be moving me to the bistro for dinner.
I wasn't particularly pleased, since the dining room is so lovely, and the bistro not as much so, but as long as the food is superb, it wasn't that big of deal.
I arrived, and was shown to my table. Again inquiring about the menu, I was told that Chef had decided to make it up as we were speaking.
Then the sommelier came out and said Chef wanted to do a special wine pairing for me with each course. I had not requested anything but water to drink, and :) it was a nice gesture made to make up for the lack of menu preparation.
Although I am not a wine drinker, I agreed to try them, although I said it was unlikely I would have more than one or two sips of each.
Th first course was brought - something definitely not on the list of things I could eat. I was a little shocked, but thought it was a minor error, and said nothing. The second course was brought and again, nothing I could eat.
The entire meal was taken strictly off the existing heavily fish and game oriented menu, and I refused the last few courses outright.
I was fuming inside, for I would not have dined at the very expensive Aubergine had I known Chef had no intention whatsoever of preparing a tasting menu that I could eat.
I had several desserts which were good, and then requested a bill. The 8 course dinner came to $272 dollars, including a $95 charge for the wine pairing, and a mandatory 20% gratuity.
What a total outrage for a meal that except for dessert I could not eat, unrequested wine pairings, and such unprofessional behavior from a restaurant that prides itself on its stellar reputation. |
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Aubergine is restaurateur David Fink's polished dining establishment at L'Auberge Carmel. Chef Justin Cogley is now in the kitchen. Dishes have included terrine of foie gras with huckleberry; Monterey Bay abalone and lobster lettuce bouillon; and Wagyu beef, pearl onion and chanterelles. Leave it to pastry chef and French Laundry alum Ron Mendoza to impart a lasting sweet impression. Wine pairings take on a personal touch with wine director Thomas Perez looking after the underground cellar. If selections can be both humble and daring, then his are. Intimidation evaporates with his soft-spoken explanations. With only twelve tables, the intimacy level gets up close and personal, all the better for the warm and attentive waitstaff to attend to your every impulse.
