From the reviews I have read on the Rue Dumaine I thought I would be waking in to a fine dining Restaurant, wrong! It is a nicely done interior of a strip center. The entrance area is open space as is the whole Restaurant.

We were welcomed as we had reservations on this Thursday evening although with only five other tables with patrons, I wondered why? At 6:15 pm on a Thursday evening I would have expected a filled Restaurant.

 

Our server came to our table within just a few minutes and I was shocked that he was (as all the waiters) dressed in blue jeans. He was knowledgeable of their specials and the menu answering all our questions.

 

We ordered as our La Petite Cuisine: Pan-seared sea scallops (Three Scallops the size of a quarter and nickels)  with roasted fingerling potatoes (4 very small paper thin slices) , wilted leeks (2 very small paper thin slices) and a blood orange beurre noisette (wonderful sauce) $10 to share. They had a slight fishy taste which the wonderful sauce helped cover up.  

 

For our salads we both ordered DUMAINE Salad ~ balsamic vinaigrette dressed baby greens with seasonal garnishes $7.50. We ask for plain balsamic vinegar only and received balsamic vinaigrette, had to ask the server again for plain balsamic vinegar. The greens are four baby green leaves. Came with nuts and cheese, we chose to leave that off. We both cut our baby greens to eating size and noticed grit on our fingers which turned out to be salt. We asked for new salads with no salt and ask why they would pre-salt their salad. They said that is the way they prepare their salads, and I said I have eaten all over the world and never ran in to this before, you should share that with your customer when they order a salad.

 

With four leaves and even if you get the cheese and nuts, wow what a deal (for the Restaurant)! Not your normal salad!

 

For our Les Grands Plats we both ordered Steak frites ~ Grilled hanger steak with beurre de Montpellier and pommes frites $23, dropping the frites we exchanged them for spinach. Well the steaks were ordered medium and came medium rare (the Manager said that they were spot on their medium) I told the Manager that when we order steak medium at other Restaurants and it is always served with a thick band of light pink through the middle. After cooking our steak longer it was returned to us medium as requested.  The Steak once cooked as ordered was wonderful and a surprising nice serving size, very nicely presented.

 

If you order alcohol you will be quickly asked for refills but if no alcohol drinks you will wait for refills.

 

As we were walking out the door Michael Goecke the General Manager followed us out and apologized again and to please ask for him when we came back.

 

As we drove home we talk about this experience and both agreed that this Restaurant was not busy for all the reasons above and we would more than likely not return

 

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