Foods from Murray Street Restaurant
Comments
2014 May 25
Great place! I had a lovely time sitting out on the patio, indulging in a great atmosphere and some amazing food. I ordered #thegunshow, a mix of bib lettuce, PEI mussels, and confit potatoes, and I was sorely tempted to lick the plate. For dessert I had the s'mores, which ended up being an unusual but tasty choice. (The espresso pudding was topped with brownie pieces and strawberry jam — I was a little skeptical, but it turned out great.) The service was great, and the prices were above average but reasonable for the quality they deliver. I'll be there again, and I definitely recommend it.
2013 Jun 16
Pleasant visit on a Thursday evening sometime this past winter. I was alone and stopped in on a whime so I ended up eating at the bar. This was a great experience, however with a bad leg I was in pain by the end of the night.
I needed to try the Poutine. Spaetzle, cheese, duck. Sublime. I would order it again in a heartbeat.
I followed this with P, B & J. This seems to change as mine was mostly beet, white asparagus and goat cheese. Fine, particularly the vinagrette. I would not run back for it.
I also tried Hibiscus Tea as I am a huge fan of all the elements. It complimented my choices but wasn't as sweet as I wanted or expected it to be.
I finished this with a piping hot peach cobbler topped with an eggnog icecream that was divine and the perfect ending to the meal. I would love to get my hands on a pint of that ice cream!
I would most certainly go back once I finish exploring some other great digs in this city but it is on my favs and I am dying to go for brunch some day. I think reservations will be a must though.
I needed to try the Poutine. Spaetzle, cheese, duck. Sublime. I would order it again in a heartbeat.
I followed this with P, B & J. This seems to change as mine was mostly beet, white asparagus and goat cheese. Fine, particularly the vinagrette. I would not run back for it.
I also tried Hibiscus Tea as I am a huge fan of all the elements. It complimented my choices but wasn't as sweet as I wanted or expected it to be.
I finished this with a piping hot peach cobbler topped with an eggnog icecream that was divine and the perfect ending to the meal. I would love to get my hands on a pint of that ice cream!
I would most certainly go back once I finish exploring some other great digs in this city but it is on my favs and I am dying to go for brunch some day. I think reservations will be a must though.
2013 Mar 9
Fred's pork was amazing. Not sure what cut of pork topped this dish off but it had a wonderful smoke aroma and flavor complimented by a mustard seed that helped with the richness of the dish. To my surprise underneath the slab was pulled pork leg that had been poached in smoked Cochranes milk genius! Everything sat on top of a bed of steel cut oatmeal that soaked up all the juices. Wish I had been warned about the brussels sprouts one of my weaknesses. I could not finish due to the misstep with the poutine.
2013 Mar 9
Murray's take on poutine was delish last evening. Large portion enough for two to enjoy.The rich gravy ample amounts of spatzel was filling not to mention they did not skimp on the curd or duck leg very filling. My mistake was eating a whole one to myself and expecting to finish a large main.
2013 Jan 6
Murray Street turned out to be exactly what my wife and I had hoped Joe Beef (Montreal) would be: homestyle cooking done to an incredible level of excellence. This is comfort food taken to a whole new level.
I started out with the famous duck leg confit spätzle poutine (see photo) which blew my mind with its flavourful gravy and chewy-tender satisfaction. It was even better than I remember it from the poutine crawl a couple of years ago. I seriously considered ordering another portion of this instead of dessert...
My wife is a lover of all things octopus, so she opted for the puss got your tongue? appetizer, involving confit octopus and thin slices of pickled beef tongue on a bed of chickpeas and tasty garlicky sauces. She was very pleased and she is not one who is easily pleased.
My main was Fred's Pork (see photo), a really generous portion of tender sliced loin chop accompanied by brussels sprouts, small beets, and "fancy scalloped potatoes." :-) Everything was succulent, from the moist pork to the perfectly caramelized brussels sprouts. Each mouthful was a joyful experience.
My wife had Dan's Beef, which involved magically tasty braised brisket. Honestly, she couldn't stop talking about it, even the next day! It was accompanied by roasted fries and braised red cabbage.
The menu had stated that my pork would be accompanied by red cabbage, and it specified no vegetable with the beef dish. Giving me brussels sprouts and beets instead of red cabbage was a welcome change, but be warned if you're picky about your sides you may not get exactly what the menu says.
Dessert involved the S'mores for me: dark chocolate-espresso pudding, homemade graham cookie crumbs, and homemade toasted marshmallow topping (see photo). Every layer was spectacular and the portion was large.
My wife had the Joe Louis -- a chocolate coated, peanut butter filled chocolate cake, garnished with a slab of peanut brittle and a drizzle of chocolate peanut sauce. We ended up sharing our desserts 50/50, which was perfect. Both were excellent.
My only complaint from the entire evening was that my Bourbon Old Fashioned contained at least twice as much sugar as I think it should have had. It was a generous drink to be sure, and everything else about it was good, but the level of sweetness was not in line with every other Old Fashioned I've enjoyed. After only one experience it's hard to say whether this is a recipe problem or just a sporadic heavy handed simple syrup pour, but next time I will stick with one of their excellent draught beer choices. :-)
Our server was knowledgeable about the menu, as demonstrated by her handling of some charcuterie questions from a diner at a neighbouring table. They were out of cretons and the diner asked if they had something else one could "eat with little crispy pieces of bread." The server went into some detail about the relative ingredients and flavours of their paté vs. cretons. Top marks!
Rarely have we been so impressed with every single thing we ate at one restaurant. This is not a pretentious place -- it has a rustic feel about it and as soon as you walk in you know that it's all about the flavour.
To elaborate on my Joe Beef comparison above... My wife and I visited the famous Joe Beef restaurant in Montreal last October. While the food ranged from good to very good, it did not blow us away and we did not think the flavours were deep enough to justify either the price or having to book a 9:30pm Thursday night reservation 6 weeks in advance. Given the name, I wonder if the Fred's Pork I enjoyed so much refers to Frederic Morin of Joe Beef? If so, we surely just ordered the wrong things when we were there. Anyway, Anthony Bourdain needs to visit Murray Street Restaurant and put Ottawa on his map!
I started out with the famous duck leg confit spätzle poutine (see photo) which blew my mind with its flavourful gravy and chewy-tender satisfaction. It was even better than I remember it from the poutine crawl a couple of years ago. I seriously considered ordering another portion of this instead of dessert...
My wife is a lover of all things octopus, so she opted for the puss got your tongue? appetizer, involving confit octopus and thin slices of pickled beef tongue on a bed of chickpeas and tasty garlicky sauces. She was very pleased and she is not one who is easily pleased.
My main was Fred's Pork (see photo), a really generous portion of tender sliced loin chop accompanied by brussels sprouts, small beets, and "fancy scalloped potatoes." :-) Everything was succulent, from the moist pork to the perfectly caramelized brussels sprouts. Each mouthful was a joyful experience.
My wife had Dan's Beef, which involved magically tasty braised brisket. Honestly, she couldn't stop talking about it, even the next day! It was accompanied by roasted fries and braised red cabbage.
The menu had stated that my pork would be accompanied by red cabbage, and it specified no vegetable with the beef dish. Giving me brussels sprouts and beets instead of red cabbage was a welcome change, but be warned if you're picky about your sides you may not get exactly what the menu says.
Dessert involved the S'mores for me: dark chocolate-espresso pudding, homemade graham cookie crumbs, and homemade toasted marshmallow topping (see photo). Every layer was spectacular and the portion was large.
My wife had the Joe Louis -- a chocolate coated, peanut butter filled chocolate cake, garnished with a slab of peanut brittle and a drizzle of chocolate peanut sauce. We ended up sharing our desserts 50/50, which was perfect. Both were excellent.
My only complaint from the entire evening was that my Bourbon Old Fashioned contained at least twice as much sugar as I think it should have had. It was a generous drink to be sure, and everything else about it was good, but the level of sweetness was not in line with every other Old Fashioned I've enjoyed. After only one experience it's hard to say whether this is a recipe problem or just a sporadic heavy handed simple syrup pour, but next time I will stick with one of their excellent draught beer choices. :-)
Our server was knowledgeable about the menu, as demonstrated by her handling of some charcuterie questions from a diner at a neighbouring table. They were out of cretons and the diner asked if they had something else one could "eat with little crispy pieces of bread." The server went into some detail about the relative ingredients and flavours of their paté vs. cretons. Top marks!
Rarely have we been so impressed with every single thing we ate at one restaurant. This is not a pretentious place -- it has a rustic feel about it and as soon as you walk in you know that it's all about the flavour.
To elaborate on my Joe Beef comparison above... My wife and I visited the famous Joe Beef restaurant in Montreal last October. While the food ranged from good to very good, it did not blow us away and we did not think the flavours were deep enough to justify either the price or having to book a 9:30pm Thursday night reservation 6 weeks in advance. Given the name, I wonder if the Fred's Pork I enjoyed so much refers to Frederic Morin of Joe Beef? If so, we surely just ordered the wrong things when we were there. Anyway, Anthony Bourdain needs to visit Murray Street Restaurant and put Ottawa on his map!
2012 Dec 2
EJ M's post shouldn't be getting thumbed down.
Perfectly reasonable and articulated review of an experience they had. Restaurants aren't offering the best service they can if they're limiting your dining time.
I.M.O 2 hours is pretty tight for a full dinner, regardless of whether they were told about the next booking or not.
Perfectly reasonable and articulated review of an experience they had. Restaurants aren't offering the best service they can if they're limiting your dining time.
I.M.O 2 hours is pretty tight for a full dinner, regardless of whether they were told about the next booking or not.
Older
2016 Mar 19
Came here for happy hour just before 5:30 and had a charcuterie plate of 3 meats and 2 cheeses for $25 and a glass of cab sauv.. The smoke duck breast is excellent and I and easily have 3 of them. Choose instead the country terrine and recommended kielbasa. They were decent but found out after from a different server the rillettes was duck and if I had known I would have ordered this rather than the terrine.
Both the Lankaaster aged Gouda and Celtics blue were excellent as well.
The accompaniments raisins with cumin, pickled onion, pickled carrots, soya infused celery root, grainy mustard, small dill pickles and cranberry sauce. The only one I did not care for is the raisin with cumin since the cumin tasted far too strong.
Both the Lankaaster aged Gouda and Celtics blue were excellent as well.
The accompaniments raisins with cumin, pickled onion, pickled carrots, soya infused celery root, grainy mustard, small dill pickles and cranberry sauce. The only one I did not care for is the raisin with cumin since the cumin tasted far too strong.
2010 Sep 25
It's very much worth starting your meal with a sampling of charcuterie! The Smoked Duck Breast was absolutely spectacular, tasting like a very delicate (and pork-free) version of Westphalian Ham. The Cendre de Lune cheese was also delicious, and paired beautifully with the red pepper jelly that accompanied it. The accoutrements were tasty and rounded out the whole experience. Highly recommended!
2010 Jan 20
We just went for our second meal here and we were not disappointed. We shared a 'Charcu-trio' of tongue, head cheese and marrow (the first and last being Elk, I think) and all three were delicious. For a main I had a pork shoulder confit with creamy cheese polenta, roast carrots tossed in maple syrup, pancetta broth and apple jelly. It was so rich and delicious I barely managed to finish all of it. My husband also had a lamb shoulder with smoked feta that was equally good. For dessert we had the 'smores, as well as the dried cherry cheesecake (again, both were perfect).
On top of how good the meal was, our waiter was great. He clearly knew the menu inside and out and was obviously enthusiastic about food, so it was good to get his recommendations on the menu and wine pairings. Overall, it was a great meal and worth every penny.
On top of how good the meal was, our waiter was great. He clearly knew the menu inside and out and was obviously enthusiastic about food, so it was good to get his recommendations on the menu and wine pairings. Overall, it was a great meal and worth every penny.
2011 May 22
My girlfriend and I had the pleasure of eating at Murry Street kitchen for brunch this morning. There is nothing bad to say what so ever. This restaurant is funky, innovative, reasonable and delicious. The service is fast and friendly and although this is some of the best food in Ottawa, totally unpretentious.
After we had ordered our coffee (which was fantastic by the way), we were brought a salted ginger cookie and blondie. They were both super fresh and delicious. The blondie was particularly amazing. Yum!
After we had ordered our coffee (which was fantastic by the way), we were brought a salted ginger cookie and blondie. They were both super fresh and delicious. The blondie was particularly amazing. Yum!
2011 May 22
The food came surprisingly quickly. After sitting down, ordering coffee, then ordering our meal, getting the cookies, it took about 20 minutes since walking in the front door before we got our meal. *Impressive* Heck, Denny’s takes longer than that and all they are doing is throwing stuff on a flat grill.
I had the special of the day which was an Elk Keilbassa sandwich with a side of baked beans, and Amanda had waffles, scrambled eggs and sausage.
The Sandwich was very tasty. Beautiful rye bread coated in butter than toasted, topped with a fried egg, Elk Keilbassa (which I thought was more like a salami), grainy mustard, and some kind of green. Excellent sandwich. The beans were phenomenal. Sweet, hot, full of meat chunks and it was very rich. I’ve had some damn good baked beans in the Southern US, but these were pretty much the best baked beans I have ever eaten.
I had the special of the day which was an Elk Keilbassa sandwich with a side of baked beans, and Amanda had waffles, scrambled eggs and sausage.
The Sandwich was very tasty. Beautiful rye bread coated in butter than toasted, topped with a fried egg, Elk Keilbassa (which I thought was more like a salami), grainy mustard, and some kind of green. Excellent sandwich. The beans were phenomenal. Sweet, hot, full of meat chunks and it was very rich. I’ve had some damn good baked beans in the Southern US, but these were pretty much the best baked beans I have ever eaten.
2011 May 22
The waffles, egg and sausage were equally good, however on a much sweeter end of the breakfast spectrum.
The first thing worth mentioning is the syrup. It was a really rich maple syrup infused with garlic and rosemary. Weird, and oh so amazing. It really worked well with the Egg, waffle and sausage. The waffle was generous in size, really fluffy, loaded with butter and there was a very noticeable hint of vanilla. The sausage was obviously pork, but it was so flavorful and it also had large chunks of garlic mixed with the meat. Now that is what I call a proper mince!
As freshfoodie below had mentioned, the price is a dollar more then it used to be, but the portions are a perfect size now. Again you will not leave Murry Street feeling like you ate an All American Gland Slam Breakfast, but you will leave full and satisfied. Sad to think that for a mere few dollars more than Zaks Diner you can have brunch/lunch at Murray
Great Service, Great Coffee, Great Sweets, Fantastic Meal...Fantastic Restaurant.
The first thing worth mentioning is the syrup. It was a really rich maple syrup infused with garlic and rosemary. Weird, and oh so amazing. It really worked well with the Egg, waffle and sausage. The waffle was generous in size, really fluffy, loaded with butter and there was a very noticeable hint of vanilla. The sausage was obviously pork, but it was so flavorful and it also had large chunks of garlic mixed with the meat. Now that is what I call a proper mince!
As freshfoodie below had mentioned, the price is a dollar more then it used to be, but the portions are a perfect size now. Again you will not leave Murry Street feeling like you ate an All American Gland Slam Breakfast, but you will leave full and satisfied. Sad to think that for a mere few dollars more than Zaks Diner you can have brunch/lunch at Murray
Great Service, Great Coffee, Great Sweets, Fantastic Meal...Fantastic Restaurant.
2010 Sep 9
From twitter.com/MurrayStreetKWC :
"New Brunch menu ...a buck more, but MUCH bigger portions...Track 06 is back , it's deep fried 'spam' hock on egg salad with hot sauce!!"
This should help with concerns about portion size. Looking forward to a revisit!
"New Brunch menu ...a buck more, but MUCH bigger portions...Track 06 is back , it's deep fried 'spam' hock on egg salad with hot sauce!!"
This should help with concerns about portion size. Looking forward to a revisit!
2010 Jun 19
Made it down to Murray Street with the BF and a couple of friends for brunch this morning, and it was stellar! We got a seat out on their patio which is totally gorgeous - I will have to make it out one evening for some cheese and wine, which also look excellent. We were treated to some sweets before the meal: 2 pieces of stout chocolate cake with ganache, a cheesey biscuit of some sort and a buttermilk (or sour cream?) strawberry scone, all of which were delicious. I got the fritztatta, which was tasty, but probably should have got the smoked fish that my friend ordered, which was halibut with asparagus today - definitely the winner meal. BF had the sausage that came with chai raisin bread french toast, and my other friend had the "track 06" which is different every day, todays was a double smoked ham sandwich of some sort. They have a great selection of local beers as well - I'm not normally a beer at brunch kind of gal, but I've wanted to try the Heritage lager for awhile now so I went for it. All in all, this place lives up to its reputation - can't wait to go back!
2010 Jun 13
Today I went for the Steak and Eggs. Which is essentially a piece of smoked beef short rib on top of a fried egg and huge piece toast. The toast was perfectly crispy and topped with blue cheese butter. Amazing.
My only comment is that it is kind of small, and I found that the breakfast cassoulet was many times more filling. The steak albeit small (but what do you expect for 12 bucks), was out of this world. No steak knife necessary, it literally fell apart like butter and thus the butter knife was more that able to cut it up.
I ordered a tea with my meal, and it was a fantastic earl Grey. One word of caution, the coffee is 2.25 + unlimited refills. The tea is 3.50 for one pot. Not really sure the tea is worth 3.50, just some friendly advice.
Otherwise, the service today was excellent, friendly and attentive. The patio was beautiful, and the food was its standard top quality. This dish would be extremely easy to make at home, so I'll be copying this very soon. As for the amazing steak, not sure if I can duplicate the smoked beef short rib, but I'm sure any high quality steak would work.
2 down 5 to go :-)
My only comment is that it is kind of small, and I found that the breakfast cassoulet was many times more filling. The steak albeit small (but what do you expect for 12 bucks), was out of this world. No steak knife necessary, it literally fell apart like butter and thus the butter knife was more that able to cut it up.
I ordered a tea with my meal, and it was a fantastic earl Grey. One word of caution, the coffee is 2.25 + unlimited refills. The tea is 3.50 for one pot. Not really sure the tea is worth 3.50, just some friendly advice.
Otherwise, the service today was excellent, friendly and attentive. The patio was beautiful, and the food was its standard top quality. This dish would be extremely easy to make at home, so I'll be copying this very soon. As for the amazing steak, not sure if I can duplicate the smoked beef short rib, but I'm sure any high quality steak would work.
2 down 5 to go :-)
2010 Jun 6
This morning I had the pleasure of having brunch at Murry Street Kitchen. What an awesome place!
The service was pretty decent - not outstanding in terms of friendliness - however it was prompt and there was nothing to complain about. I was started off with a very good coffee, and a complimentary molasses cookie. The coffee was strong, and the servers refilled my cup when ever they saw fit.
The cookie was pretty good - tasty at least, but it was a tad burnt on the underside. My girlfriend tells me molasses cookies are supposed to be burnt on the bottom?, and it was free, so meh, no complaints.
The service was pretty decent - not outstanding in terms of friendliness - however it was prompt and there was nothing to complain about. I was started off with a very good coffee, and a complimentary molasses cookie. The coffee was strong, and the servers refilled my cup when ever they saw fit.
The cookie was pretty good - tasty at least, but it was a tad burnt on the underside. My girlfriend tells me molasses cookies are supposed to be burnt on the bottom?, and it was free, so meh, no complaints.
2010 Jun 6
For the main portion of my brunch I ordered the "Breakfast Cassoulet" which is described in the menu as: Confit of Mariposa duck leg, in-house sausage & bacon, molasses baked beans, bread crumbs, two cracked eggs.
It was served in a piping hot skillet. It was so hot in fact that my first bite burned my tongue a little bit. Over all it was pretty darn delicious, and for the 12$ price tag, I cannot complain. I got my been fix, my bacon fix, and my egg fix in a very interesting fashion.
I have a few comments about the dish. First I thought the beans were a little under done. Meaning that I found them hardish, and not as soft I like my baked beans. Not sure if this was a mistake or if they are intentionally a little bit hard.
The dish was nice and sweet providing a nice counter balance to the confit. At first I didn't notice any bacon, however after a couple of bites I noticed that there were liberal amounts of thick bite sized pieces. I must say, I didn't notice, taste or see any sausage, but maybe it was just a very little bit or finely crumbled.
The eggs were perfect, well done just as a like them. The yolk was still soft yet not runny. Perfect! They were topped with bread crumbs, and a few greens.
I would definitely have this dish again, however only after I had sampled everything else on the menu. That being said, I will definitely come to Murry Street kitchen in the near future for brunch. And to think in that in the past I have wasted money on breakfast at Zac's, Denny's and/or Cora's.
Highly Recommended!
It was served in a piping hot skillet. It was so hot in fact that my first bite burned my tongue a little bit. Over all it was pretty darn delicious, and for the 12$ price tag, I cannot complain. I got my been fix, my bacon fix, and my egg fix in a very interesting fashion.
I have a few comments about the dish. First I thought the beans were a little under done. Meaning that I found them hardish, and not as soft I like my baked beans. Not sure if this was a mistake or if they are intentionally a little bit hard.
The dish was nice and sweet providing a nice counter balance to the confit. At first I didn't notice any bacon, however after a couple of bites I noticed that there were liberal amounts of thick bite sized pieces. I must say, I didn't notice, taste or see any sausage, but maybe it was just a very little bit or finely crumbled.
The eggs were perfect, well done just as a like them. The yolk was still soft yet not runny. Perfect! They were topped with bread crumbs, and a few greens.
I would definitely have this dish again, however only after I had sampled everything else on the menu. That being said, I will definitely come to Murry Street kitchen in the near future for brunch. And to think in that in the past I have wasted money on breakfast at Zac's, Denny's and/or Cora's.
Highly Recommended!
2010 May 1
hmmmm...
hmmmm....
well....
what can I say?
wow!
inspired and inspiring!
bloody fantastic
had the steak and eggs
hard toss up between the cassoulet and the steak and egg
steak...errr....beef....obrien's farms' short rib
braised to a melt in your mouth tenderness
egg...beking farms...no words needed
true loaf bread...first time...awesome
blue cheese butter....perfect
12$ yea! I used the same concept last summer
10$ Chateau de Charmes Gerwurzt...nice pairing but 10$?
service...the Ozzie chap was very informative and well mannered
the blonde companion, always smiling and pleasant
the waitress that greeted us makes me wish she worked everywhere as it is rare to be greeted and seated so efficiently
all in all, two thumbs up
and I rarely give two thumbs up and made it a point to mention it to the Kitchen
now, for a nap
(brutal month with allergies and hectic work for April)
hmmmm....
well....
what can I say?
wow!
inspired and inspiring!
bloody fantastic
had the steak and eggs
hard toss up between the cassoulet and the steak and egg
steak...errr....beef....obrien's farms' short rib
braised to a melt in your mouth tenderness
egg...beking farms...no words needed
true loaf bread...first time...awesome
blue cheese butter....perfect
12$ yea! I used the same concept last summer
10$ Chateau de Charmes Gerwurzt...nice pairing but 10$?
service...the Ozzie chap was very informative and well mannered
the blonde companion, always smiling and pleasant
the waitress that greeted us makes me wish she worked everywhere as it is rare to be greeted and seated so efficiently
all in all, two thumbs up
and I rarely give two thumbs up and made it a point to mention it to the Kitchen
now, for a nap
(brutal month with allergies and hectic work for April)
Older
2010 Sep 25
I had the tongue-in-cheek-named Mac 'n' Cheese, which is described on the menu as "sour cream spaetzle, Le Coprin mushrooms, mixed artisan cheese sauce, extra old Pine River cheddar, bread crumbs."
Tasty and satisfying to say the least! Also rich, but that's rarely a problem for me. I appreciated the accompanying salad, which was prepared with a fresh and light vinaigrette.
Tasty and satisfying to say the least! Also rich, but that's rarely a problem for me. I appreciated the accompanying salad, which was prepared with a fresh and light vinaigrette.
2015 Mar 12
Recently we assembled a group of 8 and pre-ordered the pig's head at Murray Street Kitchen. If you do this, be prepared that you will be presented with a blackened pig head complete with snout, teeth etc., and a carving knife and fork. It is no small amount of work for someone who is not a butcher to carve up a pig's head, but it was tremendous fun and we each took a turn. Sample dialogue:
"God the skin is as tough as leather!"
"Hey, it IS leather!"
General consensus was that the cheeks were the tastiest parts, and the condiments served along with the meat were wonderful adjuncts.
The whole experience was tasty and a lot of fun. This is a great thing to do with a group of foodie friends, and I really think that as an appetizer it will serve more than 10 easily.
"God the skin is as tough as leather!"
"Hey, it IS leather!"
General consensus was that the cheeks were the tastiest parts, and the condiments served along with the meat were wonderful adjuncts.
The whole experience was tasty and a lot of fun. This is a great thing to do with a group of foodie friends, and I really think that as an appetizer it will serve more than 10 easily.
FoodTravel
When I arrived at 5:28 I did ask if happy hour was still in effect so quickly ordered a charcuteries platter for $25 and a glass of red while seated at the bar. I was pleased with the Lankaaster aged Gouda and Celtics blue the server recommended and loved the smoked duck breast I really wanted but the terrine and recommended kielbasa were just okay. I found out after the fact that the rilettes was duck that day and I would have ordered that rather than the country terrine if I had know, which the server neglect to tell me.
I liked the service in general but not very impressed with the waiter I first saw who I think was called Sean. After the charcuteries platter arrived, the dinner crowd started coming in and a different server took over at the bar. Sean walked passed me many times when not actually serving customers since the dinner crowd was still pretty thin at 6pm and only asked me once towards the end how everything was. I had to ask the new server behind the bar Paddy? several questions and for more toasted French Bread slices after the bowl was empty for at least 5 minutes.
When I asked to pay, the bill I got was the regular price for the charcuteries at $35 and wine was $7 rather than the happy hour special of $25 and $6 respectively which Paddy? corrected for the Charcuteries when I mentioned it since Sean was elsewhere yet again but not in sight with a customer as far as I can see. I did not argue with the $1 difference on the wine since I was generally happy with the food and wine and service from Paddy. I think Sean preferred to go after dinner customers with a potentially larger bill and tip rather than provide service beyond the very basic for the my small charcuteries and wine.