tiered crystal chandelier Grand Cafe: Dining on a large scale

You can call it the magnificent cafe.Take a quick look at the huge restaurant at the big klipton group cafe in Beaux Arts-The Monaco-style hotel, obviously, calls the place "grand" like calling 300-Pound defense informant "small."The restaurant alone is as big as a normal aircraft hangar, although it is a 30-Foot ceiling supported by four Roman columns;massive, three-Layered chandeliers like the wheels of Paul Bunyan carriage;Terrazzo floor with complex new art style design;There are enough murals, artwork, sculptures and artificial finishes to store your Gallery of Art in the big city.It is also very popular.Brought out the locals-of-At any nearby theater, visitors can stay in Monaco or other downtown hotels, bars-Diners and casual dinersnight snackers.When this place started to rockThe restaurant was full and the waiter ran around a plate of food and the noise went up to a constant echoy roar -Even for the veteran who is tired of the San Francisco restaurant scene, the experience is almost overwhelming.Imagine dining in an art restaurantPacked with hundreds of your close personal friends in a white AuditoriumThe noise machine creates a background stir at a green daily volume.If eating in a big cafe can be a challenge for experienced diners, think about what the kitchen and front desk staff will look like.Fortunately, the people of HamptonWho's no stranger to this kind of thing-Did a pair of clever moves.First, they hired Dennis Soriano as the executive chef.Soriano, a native of Lyon, put the reborn Chez Michel back on the city's foodie map five years ago, where he has his work to do.Perform an extensive menu of moderately complex Cal-The Mediterranean dishes served every night for up to 350 customers are not entirely chopped liver, which is one of the reasons why the food in the big cafe in the past was not always so grand.It doesn't have that climax even under Soriano, "Oh God, it's awesome!"It's a feature of his cooking at Chez Michel, but he's not at 56-There is also a seating restaurant every night.The second wise move of the kmpton group is to hire Umberto Gibin as general manager.Better managed GibbonRestaurants in the End Bay area have more room for names than I do here, bringing him a wealth of experience and gentle Italian charm as a maven Home character.In such a big, busy, big (iose) room, it's easy for regular diners to get lost.To this end, Gibbon asked the restaurant manager Tom Franco, as a cooking inspector, to glide in the restaurant and be alert to any potential problemsUps and issues.When my wife's roast pig chops were less vegetarian than the ribs stand, Franco took the dish and replaced it with a brand --New, fully cooked ribs, plus all side dishes.Then he deducted the fee from the bill.No, he doesn't know who I am.But we have surpassed ourselves.When you check out, you can also check out the lengthy wine list in the cafe.Its price is high-end and offers a lot of suspicious wines that are commonJordan kampena, SonomaChardonnay, merlot duck corner-But there are also some more interesting options.Here is the elegant 1996 Truchard Pinot Noir ($49) and the awesome 96 'napanook ($60), a Bordeaux blend that starts from tight,For all potential Europeans, there is a 1996 pound black pinobank fruit ($7 ).50/cup, $30/bottle) and another elegant wine, 1995 Vieux telegrehe winery-du-Pape ($57).Start your menu exploration with a dish on the cafe menu from the start --Corn porridge for wild mushrooms and Cambodian hot pot ($7 ).95).This is not the simplest dish for a busy kitchen, but under the leadership of Soliano, the crew calmly did it and created a combination of corn porridge andThere is also a large piece of foie gras, which is baked brioche with frisee salad, caramel apples and egg tarts.Sweet orange sauce ($12 ).95), such a large part may be more comfortably divided into two parts.Other appetizers are good, but not large, and it is almost inevitable given the size of the restaurant, the limitations of the kitchen and the constant fascination of diners.Salad ($6 ).50) -Dressed see and ruffled la rossa lettuce with poached eggs, bread, bacon and mustard sauce.It takes more eggs and more vinegar dressing to really sing.More lolla rossa, this time with lemon vinegar juice ($8) with Belgian endive, Roquefort, pear and walnut ).Very pleasant, but only snorted.And a tomato salad ($8 ).50) and pan-Grilled scallops with parsley salad ($11 ).95).The second attempt by the kitchen on the above pork chops was more successful, the meat was fully cooked, but still moist and tender, and was supplemented by thick Yukon gold potatoes, fava bean, cranberry and wine sauce ($15 ).95).Lovely purple Peruvian potato got the same crushing treatment, molded into a round shape and covered with a medium size potatoRare Norwegian salmon with coriander sauce and British peas ($18 ).95).I don't know what is the benefit of showing Peruvian potatoes, Norwegian fish, Latin/Asian herbal sauce and British vegetables on the same plate other than multicultural, but this dish tastes anywayHowever, the best entrees suggest the exquisite French cooking of Soliano in Chez Michel.The legs of the Sonoma duck are ready, and this is what this classic should do and is rarely done --Tender, very delicious, salty, crispy skin with little fat.It comes with a small tacos, baby vegetables and surprisingly sweet honey sauce ($17 ).95).The other winner is veal sweet bread ($18 ).95), in the lush, smooth black truffle sauce, a strong nuggets of texture made of spices and cholesterol, inlaid in a thin and crisp pastry cup.You can't eat such food every day, but it tastes good if cooked properly.But there's more to wait.Australian lamb chops with steamed coarse cou and mild okra juice ($22 ).95) is the joy of a mutton lover-three double-The outside is a hard-skinned pork ribs with rose-colored meat inside.Necessary Coke-Health swallow numberhere spice-Cru tuna with black pepper sauce, braised chard, uncooked creamy pumpkin and caramel pearl onion.At least this restaurant is very satisfied with the basic cuisine of California.Desserts can be summed up in the words "Banana Cream Pie" ($5.95).It's a real sweet dream-Banana, thin skin, sweet banana cream, sweet fresh cream, sweet caramel sauce.Luscious!Since then, however, the choice has become blurred.Lavender wine ($5 ).95) also OK, but a little more, with reasonable cream, lavender-Flavor of custard and caramel sugar crust.Angel chocolate cake-Chocolate gannaqi ($6 ).25) dry, the vanilla bean ice cream that comes with it is bland and full of ice cubes.BlackBerry financier ($5)More dry, comfortable and boring.Maybe not a big Cafe.But a good one.