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Posted by Juliet on 02/10/2012
Showed up on a weekend night with no reservation and there was barely anyone there. Our waiter was not good. He would disappear and come back and serve the table next to us (which came in after us) and ignore us. We had to ask for water numerous times. He would reiterate the fact that we wanted water and then go off and the water would never come. Yet, he'd pop back next to us to make sure the other table was doing good (with his back to us the entire time so he wouldn't have to do anything). We literally had to ask at least five times for some water. When it came to taking our orders, he could've cared less about that too. Nothing asked for was given. The filet's (which weren't nice at all) were all cooked the exact same way, despite the different temperature requests. They came with a truffle butter which one of us requested be left off.
Posted by Chrissy on 12/22/2011
Looks great from the outside but the food & service were not good. My steak was undercooked & drinks were not mixed well.
Posted by so many restaurants...so little time on 10/30/2011
The space is beautiful, the bar is great, seating is comfortable (they even provide little chairs for ladies' handbags), and the service is friendly and professional. Menus are backlit like iPads which is kind of cool (although by the time our brightly lit bill arrived, it started getting old). All that said, most of the food that I tasted was so salty that it was inedible. I did enjoy the truffle pizza and the tuna carpaccio, but that was it. With a wonderful and well-priced menu, I want to love this place, but it'll be a long time before I'll try it again.
Posted by Anonymous on 10/28/2011
Everything was salty, from the duck salad, to the steak, even the desert. How can you make a cheesecake too salty, I really do not understand that. How can something so simple as a beef carpacio have so much salt on it, I get confused by such simple mistakes in the kitchen. We only noticed this when one of us mentioned it. The cream of spinach might as well be called cream of salt. One of us salts everything, and even she complained. That in my mind is saying something. Maybe it was a bad night, I don't know, but it tasted awful. The menu itself is so so, even if you don't consider the salty part.
Posted by LaurenK on 10/13/2011
Dinner was such a great treat. We had a cozy table to ourselves. Our servers could not have been any better. We shared a great bottle of wine. Our appetizers were great. I was thrilled with the soup and the buratta was top notch. Our main courses were the duck and filet mignon. The duck was superb. I didn't try my husband's steak but he was pleased. Make room for dessert. The hazelnut crepes and hot chocolate cake are worth every extra calorie. Everything was Heaven. What a great meal. We will return.
Posted by Jackie on 08/18/2011
I work in the neighborhood and although we do have some other gems in the area for after work drinks or dinner, I think that Duo really has both. A co-worker and I came finally came to check it out. We got there pretty early so it wasn't too crowded but by the time we left it was starting to buzz for sure. I had one cocktail, the iced tea one, which was great but when I wanted to move to beer our server was able to give some great recommendations as they have some more exotic craft beers. We split the tuna carpaccio with a grapefruit avocado topping for an app and then I had the duck for an entree. Both were nicely seasoned and prepared. We will definitely return to duo and bring other colleagues along.
Posted by Alessandra on 07/21/2011
Went to Duo last night for my friend's birthday party. The food and cocktails were amazing. Service was great, the decor was astounding. Their menus lit up once you open it which I think is very sexy. I've never seen any of those in NYC. On the flip side, there were 2 things that threw me off. One is that, the tiny Indian woman who apparently is supposed to be their sommelier doesn't know how to present and open wine properly. Not to mention, wine was dripping all over the table too. Second is that, I couldn't find a proffessional looking Manager on the floor. For an upscale and swanky restaurant like this, you would think they would have a Floor Manager or maitre d'.