Or perhaps the lack of creamed spinach and pommes Lyonnaise will snap you out of your nostalgic steak-house reverie. Or a grilled shrimp waffle with caviar and basil butter sauce. If the revamped décor doesn't convince you that things have changed, maybe the menu's quinoa pancake with fig marmalade will. The remaining dining rooms have been reconfigured, and while some bricks, wood, and chandeliers remain, the entire space is lightened and brightened to invigorating effect. The library room, for instance, appears as though it's been soaked in a gargantuan vat of bleach it still has the same book-lined shelves and stained-glass windows, but now they jump out from a white palette rather than melt into a musty, old brown one. By the time it closed its doors for a $10 million renovation last year, the Forge's museum-like mahogany interior seemed antiquated - and its clientele wasn't getting any younger either. It debuted in 1969, and as the fortunes of Miami Beach have shifted like sand over the decades, so too has the reputation of this iconic steak house. The Forge is as famous as any South Florida restaurant not named Joe's Stone Crab. They obviously are doing so well they can afford to let customers leave so I’d spend your money in another local business such as belong next door.View our Forge Restaurant/Winebar slide show. it’s amazing to think in times like this with hospitality venues struggling that customer service would be so bad and allow a customer who was about to spend over £50+ on a meal walk out of the restaurant for requiring a service such as cooking my steak. I’m sure they are not in the habit of serving customers raw chicken and expecting them to cook it themselves so they feel part of the “experience”. I was left both gobsmacked, amused but mainly horrified that a steak house (which is vastly overpriced) refused to cook a rare steak. I didn’t think it would be a big deal but it was! The waitress had to go and check if the chef would cook my steak and I was ultimately told that the chef would not cook a rare steak for me as all they do is sear it and put it on a hot rock. hot stones having had plenty of bad experiences with that gimmick before. Now I understand their “POS” or “experience” they offer by serving food on those hot rocks but I requested a rare steak on a plate as I’m not keen on those. I was convinced to visit this place with a few friends in early jan. I have emailed my complaints directly multiple times, and have been ignored. When going to pay the bill we were visibly upset, but she didn't even ask if we enjoyed the meal, presumably due to not wanting the feedback. The waitress's attitude and communication throughout were awful, and the entire evening felt shambolic. With no one coming over to check in on the meal, we were incredibly disappointed. But we saw everyone else having chips, and a friend upstairs who dined after us also had chips. After asking where our mains were, the waitress said they were next and it was going to be fries instead of chips, due to apparently the chef not being able to cook chips. However, the wait was just as long, taking another 45 minutes to receive our mains. After waiting so long for a starter that doesn't even require cooking, we were hoping the mains would’ve been better. There was also no chorizo, which the waitress said she forgot to inform us about, and no oils either. Due to now waiting over 45 minutes I just had the few bits which hadn't been touched.
It then arrived covered in bread, after I had said I was coeliac. The lady switched this out for halloumi, which was fine, as we had already waited that long. We ordered the sharing grazer board (Chorizo, hams, bread & oils, olives), for which we waited 45 minutes to then be informed there was no gluten-free bread. When ordering, I informed the waitress that I was coeliac and as I had been before I knew you. We had a booking at 8 pm and were seated by 8:05. I am really disappointed in the service we received yesterday at our valentines meal.
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