Restaurant Review: Disappointing Dinner at Maialino Made Right : Part 2 of 2

     Soon after Lewis' unhappy Yelp review of Maialino's mishaps--which was so unlike them that we felt betrayed--the restaurant took applaudable action to "mend fences".  From Lewis' review, they figured out whose name was on the reservation, and Mr. Serkan Uzel, Assistant General Manager, emailed me.  Empathetically, he apologized that our dinner hadn't gone as intended.  To show the service that Maialino and Union Square Hospitality Group is famous for, he invited us back with a gift card "to prove that we are much better than your most recent experience".  That kind of treatment flutters my heart, ever time.  We decided to share it with Doshka, determined to show her what a great place this is!  (The story of Mr. Uzel's graciousness impressed her).

     We graciously accepted.  Alas the only time-slot that Doshka could join us was 8:30, and that is hard-to-get on a Friday night.  Nonetheless, I informed the reservationist and hoped for the best.  Within moments, Mr. Uzel spiffily snagged a table for us, and he emailed me a confirmation.  That is service!

However, we all arrived an hour early, and they amazingly got our table ready immediately.  We didn't expect that, and were appreciative of the gesture.  
     In fact, I barely placed my cocktail order, at the bar, for an Old-Fashioned (with fresh grapefruit rind, instead of orange), when the hostess appeared to show us to our table.  [The rind was expertly shaved--with only a whisper of white underneath].  We were seated against the wood-paneled wall, away from bustle.  

     Mr. Uzel was gracious and so helpful.  Our server, named Drew, was an "Class A" gent in every single interaction--perfect mix of talent, perceptiveness, and smooth accommodation.  Appreciatively, I watched him handle two other large groups nearby us--

--but he was devoted to every aspect of our experience.  All smiles and charm.  

     While we sipped our cocktails (that's Lewis' new jade ring below),

the sommelier patiently offered 3 samples of white wine to our indecisive friend.  

     Giddily, I pointed out to Doshka that the menu had changed already--incorporating more seasonal recipes.  A three-hour meal ensued!  

     Chilled water and their always-wonderful freshly-sliced bread began our meal.  We started with Seared Cuttlefish, Chicken Mousse (again), and summery-aromatic Heirloom Tomato salad!  When Drew mentioned it as one of the two Specials of the Night, I agreed before the description left his lips!

     As a large shared pasta, we enjoyed Mr. Uzel's favorite entree: Tonnarelli a Cacio e Pepe.  It instantly reminded Lewis and I of our gastronomic experiences in Rome.  Few Americans restaurants possess such authenticity!

     For dinner, I couldn't resist the "Maialino Al Forno": suckling pig with rosemary potatoes!  

The skin was crispy perfection, with juicy goodness beneath, and a charred bone alongside (for flavor).  

After all, Chef Jason Pfeifer is a pork fan!

     Lewis had Sea Bream with Panzanella & Basil, while Doshka loved their succulent Half-Chicken with pickled Chili.  

     As side dishes, we shared braised Collard Greens and sautéed Spigarello.  
     Drew kept a watchful eye to be sure everything was perfect.  Our water goblets remained full (Mr. Uzel helped with that), our table was crumbed, and the table was always set (via mise en place trays... which literally means "putting in place") before each course.  We beamed with satisfaction at the staff's amazing teamwork--keeping our table tidy and seamlessly-presented with food.  As I said, that's the way things are 99% of the time at Maialino.  

     For dessert, Doshka selected the seasonal Strawberry Rhubarb sundae with Brown Butter crumble.  

Trivia: Sundaes were invented in 1881 to evade one of America's stupid laws that sweet sodas couldn't be consumed on Sundays. (You thought America was a Land of Freedom).  A soda-shop owner in Wisconsin served ice cream with the syrup that was used in the soda, so it wasn't illegal.  He named it a "sundae".

     In lieu of pastry (and to give the the dessert/barista station a rest)...

...we sipped Blood Orange Digestivo and small-batch recipe Marsala (chilled).  Drew's instant/passionate narrative of the wine purveyor made it impossible to resist!  

     Per usual, the kitchen produced magic.  The level of caring service was magical in its own right... as it should be.  Good energy is palpable.  The next day, I received an email survey "How Was Your Visit?", which enables HSHG to provide training/feedback to its team.  
     Doshka will certainly tell everyone about this amazing experience--above and beyond what many NYC eateries provide... which was the entire reason we took her there, in the first place.  Now, with this story of amazing service, we can't wait to tell more people--and bring more friends!

     Success and much thanks to Serkan and Drew!