Metropolitan Grill - Quality: a problem, and a solution
It's one thing to bitch about a problem, but I find it a lot more useful and rewarding if you can provide a solution to go with it. Below is an email I wrote to the Executive Chef, Andrew Gass, of the Metropolitan Grill on Stephen Avenue.
Hello Andrew,
I was a guest at the Metropolitan Grill on Stephen Avenue this evening, coming in for a quick meal before starting a late nights work on a large project. I've enjoyed meals at your restaurant before, which is why I chose it - aside from the fact it's also a mere block from the office.
After being seated, my server took my drink order of coffee and water, and asked if I wanted cream and sugar. Typically I drink my coffee black, but only if the coffee is good. So I asked the waitress how old the pot was. Her response of 30 minutes or more prompted me to ask for the cream and sugar, and frankly, it didn't help in the slightest. I've honestly had better coffee at Tim Horton's and Mac's, and their coffee sucks.
I'll be the first to acknowledge that coffee at 6pm is not likely a big item for you guys. But this is really a lot more about quality. The waitress should have realized that a patron actually asking how old the coffee was is a sure sign they're interested in it's quality. I'd have been willing to wait for a fresh pot.
A fresh pot however is probably not the best answer. She'd have served the two cups I managed to drink, and the rest would have likely gone to waste. Waste is something to be avoided, and is just an unneeded cost.
Perhaps a good solution would be to keep a few French presses on hand. This eliminates the problem of a pot of coffee going stale, provides a great personal touch as the server brings the unpressed carafe to the table, and results in a much better cup of coffee. Pretty much a win all round really. No wasted coffee, much higher quality product delivered to the customer, and a personal and higher class experience.
You may already be aware of the growing number of niche coffee companies in Calgary like Phil & Sebastian's, and Kawa Cafe - I'm sure they'd be happy to talk with you about getting a properly ground coffee for French press, and perhaps provide some options on even higher quality coffee than you presently stock.
The Black & Blue Angus burger served with the risotto was excellent - but the bad coffee was a serious distraction from what could have been a great dining experience.
I just hope on a return visit, the coffee problem will have been fixed! I'll let you know what happens and if I get a response :)
Hello Andrew,
I was a guest at the Metropolitan Grill on Stephen Avenue this evening, coming in for a quick meal before starting a late nights work on a large project. I've enjoyed meals at your restaurant before, which is why I chose it - aside from the fact it's also a mere block from the office.
After being seated, my server took my drink order of coffee and water, and asked if I wanted cream and sugar. Typically I drink my coffee black, but only if the coffee is good. So I asked the waitress how old the pot was. Her response of 30 minutes or more prompted me to ask for the cream and sugar, and frankly, it didn't help in the slightest. I've honestly had better coffee at Tim Horton's and Mac's, and their coffee sucks.
I'll be the first to acknowledge that coffee at 6pm is not likely a big item for you guys. But this is really a lot more about quality. The waitress should have realized that a patron actually asking how old the coffee was is a sure sign they're interested in it's quality. I'd have been willing to wait for a fresh pot.
A fresh pot however is probably not the best answer. She'd have served the two cups I managed to drink, and the rest would have likely gone to waste. Waste is something to be avoided, and is just an unneeded cost.
Perhaps a good solution would be to keep a few French presses on hand. This eliminates the problem of a pot of coffee going stale, provides a great personal touch as the server brings the unpressed carafe to the table, and results in a much better cup of coffee. Pretty much a win all round really. No wasted coffee, much higher quality product delivered to the customer, and a personal and higher class experience.
You may already be aware of the growing number of niche coffee companies in Calgary like Phil & Sebastian's, and Kawa Cafe - I'm sure they'd be happy to talk with you about getting a properly ground coffee for French press, and perhaps provide some options on even higher quality coffee than you presently stock.
The Black & Blue Angus burger served with the risotto was excellent - but the bad coffee was a serious distraction from what could have been a great dining experience.
I just hope on a return visit, the coffee problem will have been fixed! I'll let you know what happens and if I get a response :)