Updated to reflect owner response: I appreciate the - Pisticci New York - Buy Reservations
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😒 3/5 - Updated to reflect owner response: I appreciate the
By 👻 @Megan B., 03/28/2024 3:00 am
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Updated to reflect owner response: I appreciate the owner's response to our review. I want to first say that I am so excited to hear that Pisticci is transitioning to employee ownership! That is incredible, and it definitely makes us want to come back, despite the subpar experience we had. I also want to address what you've said about our interactions with staff "on a day that we were unhappy." To put it plainly, I know that people can be assholes to staff when they are unhappy with their experience, but I want to emphasize that we are NOT those kind of people under any circumstance. I think it's clear from what I wrote previously (and if you read my reviews of other restaurants, my views are consistent) that we are ALWAYS on the side of workers, and no matter what kind of dining experience we have, we never take out frustration on staff. We always tip generously, our tips NEVER reflect food (or even service) quality as we know that staff rely on their tips for the majority of their income and I would never f**k with someone's ability to pay rent, even if I have a bad experience. I assure you that we were kind, polite, friendly, and understanding throughout. We didn't even tell the waitstaff that the food was not great because we knew it wasn't their fault and weren't trying to get a comped meal. When I said "weird experiences," I didn't mean negative, I just meant that there were several moments throughout service that were awkward, starting with being brought to a table while it was still dirty, so we had to kind of awkwardly stand very much in the space of another table dining while they cleaned it - stuff of that nature. I apologize for assuming a connection between staff energy and how they are being treated by employers. I obviously don't know what goes on behind the scenes. I hear everything you've said about having the same line of chefs working and that you say that the attention to food quality hasn't changed. I'm sure you feel that's true - I am simply reflecting that those are just words if the food being served is bad. What I received on my plate was overcooked eggs, dry lettuce, unseasoned potatoes, soggy/stale bread, sauce that was unpalatable, and burnt pancakes. None of which I ever used to receive when coming here in the past. All of this lead me to guess that, because things are not great right now economically for New York and for restaurants, maybe there's been a change in the ingredients that are being purchased, or other changes to cut costs that have impacted food quality. I would understand why a restaurant would be driven to do that, but that ultimately doesn't change the fact that as a diner, the quality of my food would be impacted, and I would choose not to come back. Because of your response, I've updated my review to 3 stars, but the fact remains that the food really wasn't good. I would be (reluctantly) willing to come back for brunch one more time (especially because of the exciting transition to employee ownership!) in the hopes that it was an off-day. Though I'm hesitant to fork over another $50 if you're implying that there was nothing wrong with the food we were served and that we should expect a meal of similar quality. If this experience was a one-off, I would delightfully remove this review and write a new one that reflected the better food quality.
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