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Posted by Anonymous on 11/02/2010
Unknowledgeable service. Food arrived very late and cold. Used to be a good place, but for the hefty price tag it is just insulting now!
Posted by UWSider on 09/26/2010
August is, in a word, cozy...like a hug you want on a cold January night. It is cave-like with the most enormous wood burning stove at the back (it sits between the bar area and the open garden) and when your eyes hit words like "suckling pig" on the menu, it all comes together. I took my girlfriend there (her birthday is IN August) and she loved it. The wines were great by the glass, nice staff, and again, the stove ambiance just makes this a unique find. I will admit that, for all the great things on the menu, there did not seem to be a balance of lighter fare and though I would have loved to try some of their entrées, I could not find one that my stomach could have handled so (and this is funny) we ordered an app of broccoli in Béarnaise sauce (yes, I know) but this might have been the BEST freakin' broccoli (and sauce) ever. It tided us over seeing as though the rest of the food was too heavy and somewhat cost prohibitive. When I get an iron stomach and a few more bills in my pocket, I will go back and fully enjoy August.
Posted by Anonymous on 08/13/2010
We you step in at August, you feel you're walking in to a movie scene! I had the oysters as a appetizer, the best ones I've had in a very long time! And the whole dourade is fantastic! The Wines are also nice. The check was a bit high, but if you're having a great bite at a fantastic location that really doesn't matter does it?
Posted by W on 07/29/2010
We were disappointed by the lack of choice on the menu and sadly there were no specials for the entrees that evening. We ordered the gnocchi and trout. The gnocchi was bland and lacked inspiration. The trout was overcooked and very salty. We shared the parfait as dessert and the caramelized cookies that came with it were burnt. At this point we had given up and it had almost become comical, which did make for at least a fun evening :) However it was all in-all a poor eating experience, especially for such prices. I would not recommend this place to anyone.
Posted by Anonymous on 01/28/2010
best restaurant in the city.
Posted by foodluvah on 10/24/2009
The atmosphere was absolutely charming. Imagine a candle-lit wine cave somewhere in Europe. It was glowing and bustling, and the garden was especially lovely with vines intertwining above and cobble stones below. HOWEVER, the food was really lacking. I ordered the shrimp and spaghetti squash ap- the shrimp were fishy; not an auspicious beginning. Then the poached salmon arrived- it was decent but left a lot to be desired. I couldn't even finish half. It wasn't worth it. Too bad! I had been told this place was great numerous times, but I won't be going back (unless it's for a glass of wine to enjoy the environs again!).
Posted by duece on 10/06/2009
Sad that what should be a quaint neighborhood place just isn't hitting the mark. First off the apps. 1. panna cotta...many young chefs abuse fancy salts but the panna cotta was already salty and didn't need a salt garnish.(salt lick) 2. best dish was the tart flambe but... onions were not caramelized just mushy; bacon not rendered enough; Dough was not crispy and the dish needs some acid to cut richness, which should have been in the onions but wasn't. ( flat bread) 3. Lamb belly... good dish except completely charred on the top to the point off bitterness..... waitress said that is how the chef serves it.(REALLY) You may be able to char meat or spices but not seeds! The smell of burnt black sesame seeds was nasty alone never mind the taste. Re-work the dish! 4. Rib eye...Truly don't believe I was served rib eye, pretty sure it was sirloin, But if it was rib eye it was poor quality, and if you only serve 4 meager slices of the eye of the steak you should inform your guest (4-5 oz. tops=disproportional entree sizes). A good rib eye is marbled and has a flap piece that is one of the best parts. If you only want the eye cut you should just serve sirloin instead. It is cheaper and looks like what you are trying to achieve in your presentation. ..OH Yeah try resting your meat (bulls eye). I don't mind paying for a good meal but at these prices and in these times you need to hit the mark. I am truly sad to say August did not. I usually don't wright these things but I felt this one necessary. The waitress was nice though and very apologetic. I kind felt bad for her. I would guess this a young sprout of a chef with an attitude who has only worked in fine dinning and doesn't understand anything other than those types of establishments. Good luck and take this as constructional.