Our dinner of four showed up for dinner at 5:30 and the downstairs was 90 percent empty. They show us to seats right next to the only three other people in the downstairs floor of the restaurant. We did not want to sit right next to three strangers.
They do this to make the place look crowded for people that are walking by outside. We ask to be seated elsewhere to which they oblige. The entire upstairs is virtually empty too but that is okay, it is early. At the tables the light is dimly lit. The font sixe on the menu is purposely small and we soon figured out why.
The food was good but the sneaky waiter tricked one of our parties into buying a steak that was $13...wait for it.... an ounce. The total cost for one tiny little steak was about $200 when you include tax and tip. Sure you (waiter) sneaked us into spending $200 for a tiny little steak and sure you might get a little commission but you burned a table of four who likely will never come back and who will likely mention this experience over and over again. It was a good steak but for that price, the entire experience at the Black and Blue turned into an outrageous rip off.
We also had long delays between the courses of food as mentioned in prior posts. They gave us the bum rush out the door because, I guess, we were not buying drinks. That is not that surprising with the Glowball group and we were okay with that part and we understand there are more small sized $ 175 steaks to sell.
But today the credit card company phoned us to alert us that our card had been used in Quebec to purchase gasoline. A day after we were at the Black and Blue our credit card is compromised. We have been here 5 or 6 times and each time we were satisfied. But it is sad to see that already in just 6 or 7 months this rising star is becoming a little pathetic.
Advise to Black and Blue:
1) Do not cram guests together to make the place seem packed
2) Make your menus more readable or turn up the lights (it seems intentional otherwise)
3) Teach your staff that a restaurant is not a boiler room where you extract every penny out of the customer
4) Take steps to protect your customers credit card data
5) Make sure the customers know what they are ordering
We will give the Black and Blue a pass for rushing us out the door as that seems to be standard practice.