FRAMEbar

Apr 9th, 2024

The service is always great.
Apr 7th, 2024

Chef Eddie Vargas did an outstanding job. Amazing cuisine. Everyone in the restaurant was super friendly as well. Made my Sunday. Dietary restrictions: Plenty of gluten free!
Apr 6th, 2024

For the record, I was not going to write a review for this disappointing experience, but the venue emailed me to complete a review, which I wrote for them and have decided to include in its entirety below. Also, my girlfriend and I make a habit of splurging on food experiences and then make it a hobby to recreate our favorite dishes at home, so we are more than happy to spend this kind of money when the experience delivers. The issue is that there was nothing about this experience which merits recreation. This is my first experience with FrameBar, but my girlfriend attended another experience with friends last year and was likewise disappointed. Here goes: Poor value. Most of the food was served cold. The first dish was the standout by far, but the portion was disappointing and just left us wishing the rest of the meal had delivered on the false promise made at the start. For the price, one might expect that a proper piece of lamb bacon might have been presented rather than the laughable bits we received. The zaalouk was... interesting. It was one of the items we were most excited for prior to attending, but I did not even recognize it when it arrived. Ultimately, the whipped goat cheese was the highlight of that course, but of course, the goat really seems to have done all of the work there. The chicken was bland, boiled (I assume), presented sans sauce (and without much hint of butter), and the highlight of that course was the "roasted grape." At first, we were disappointed that there was only a small bite of grape, which was the only source of flavor in the entire dish, but then we reread the description and realized that "grape" was advertised as singular rather than plural. So that one is on us. The desert was cool. Smart choice with the tea. Custard seems a bit basic though, right? It's the same thing served with every generic "bougie" meal. I would've liked to see the pistachios which were allegedly included in the couscous to be incorporated in the desert perhaps in a baklava-inspired creation. This was my first (my date's second) disappointing experience at this establishment, and it may be the last. Perhaps the restaurant will have better luck creating a full and commiserate experience the next time you try to offload some excess dates or other ingredients. Also, as one who used to live on tips from waiting tables, allow me to say on behalf of the waitstaff that the owner of this establishment should be utterly ashamed for charging an 18% "overhead fee." Business expenses are to be incorporated into the cost of products sold. This is a simple concept to understand. I see greed, malice and incompetence as the only possible reasons for such a fee to exist, especially considering it is presented as supporting the waitstaff while the waitstaff themselves inform you during the event that it does not go to them. JUST TO PUT ALL OF THIS IN PERSPECTIVE, MY GIRLFRIEND AND I RECENTLY ENJOYED A TASTING MENU IN PARIS FRANCE WITH WINE INCLUDED AS WELL AS MORE GENEROUS PORTIONS AND MULTIPLE OPTIONS FOR EACH COURSE FOR ONLY $180, AND TIPPING WAS DISCOURAGED! Also we had fish and lamb in France, not chicken, so there is just no excuse for the utter lack of quality and flavor. Based on the other patrons in attendance, several of whom clearly come on regular occasion, the target audience is elderly individuals who prefer mild (to nonexistent) flavors and use the venue purely for posturing. Also, the texture of everything except the naan was rather pasty, and the whole spread reminded me - in both taste and texture - of the cafeteria food that was served at a retirement community I used to work at.
Apr 6th, 2024

Really cool spot, great place to try many different types of food. Love the concept.
Mar 24th, 2024