"The vichyssoise leek soup du jour was rather flavorless, but the hostess (co-owner) didn 't really ask until she was picking up our bowls. She assured me that the Filet Mignon sauce hadn 't changed, but it was completely different. The first time I ate there, the au jus and the steak cooked to perfection transported me, but this time, it was more of a gravy that was just ok; instead of mashed potatoes that were exceptional, there was a puddle of creamed potato that was decidedly not, and the meat had almost an ounce of fat hanging off the end. Speaking of the meat--very properly cooked (medium rare), however, Filet Mignon is a very specific cut, and while this may have been tenderloin, it was not a Filet Mignon. AND the creme brulee was an embarrassment--overcooked custard that was just curdled egg, and a thick burned top. Inedible! And again--she never asked about it. It should never have been served. Especially in a French bistro! So disappointing. There weren 't many people there, and still the service was inattentive. Even had to get up to find her to get the check. The service last time was horrible, and no apology, just a frustrated we 're under-staffed after we waited 45 minutes watching other tables who came after us get served and finish before our main entree arrived. AND, my friend 's NY Strip was entirely average. The inconsistency of my food being so exceptional and my friend 's not, and then on second try, so entirely mediocre/bad this time, means I won 't risk it again. Really unfortunate to have tasted its potential only to be so tragically let down. Consistency is key to restaurant success--at least for me. I can only recommend this restaurant if you 're willing to roll the dice and potentially get lucky or be disappointed, and if you aren 't expecting to have attentive service. Even allowing for these difficult times, there 's no excuse for the level of inattention and inconsistency at this bistro."
