Usually I look forward to eating at Goldfish Oyster Bar & Restaurant in Ossining. The last experience was more than disappointing, however.
The food was almost to its standard but fell flat in a couple of areas. Clams with linguine lacked “kick” when they should have had a bit of zing and the sautéed spinach paired with the seared scallops was basically unseasoned. The asparagus and scallops did rise to the occasion.
Here is a short list of disappointments:
- Stains on the inside of the menu (the acetate covers over the sheet)
- Unpolished wine glasses served with water stains from the dishwasher along with fingerprints
- Red wine taking on the almost 77 degree temperature of the room
- Rare attentiveness by our waiter – - had to flagged down numerous times
The missing factor here, it was decided, is Lukas. He was off that night. Lukas is the manager who runs a very tight ship. He can be seen making sure every menu is wiped down and ready to go. Before being served any wine (regardless of temperature), your glass is polished until crystal clear. He will ensure your service experience is pleasurable.
When we commented about the wine’s temperature being too hot, the waiter said, “Yeah, right?” Completely agreeing. Our waiter of the evening, is a manager there too. I asked if they planned to solve this problem any time soon. He replied about the need to spend money on fixing the empty fish tank. I jokingly reminded him that the fish don’t bring revenue, but the wine service does. He agreed and acknowledged the joke with a big laugh. He didn’t get it.
My advice: Call ahead and inquire as to whether Lukas is working. If he’s not, wait until he is managing the show.