So we have dined at Wheatleigh S/T bistro many many times. America who waits on us is amazing as is the food. Lunch today had a few glitches and called to express same. Spoke with Kiana who was rude and condescending and unfortunately Molly the restaurant manager was the same. No offer to make amends other than “ we will look into it”. Extremely disappointing and unprofessional for such a luxury restaurant and resort. We can all have a bad day but…
Jay Isaac
Fine dining at its best. We received exquisite food and refined service in a cultured and elegant setting. Europe in the Berkshires.
Douglas Austin
Food, service, and ambience was spectacular! We were able to sit outside in front of a table fire while we waited for our reservation. We were served cocktails, some nuts, and olives.
RoamingFoodie413
Fine dining may begin with the chef, yet without consistently high standards elsewhere, even the most perfect plate will crash. S/T promises Simple and Tasty yet our recent experience quickly disintegrated into Sloppy and Tedious: graceless greetings; an indifferent wait staff; and a clueless Maître D', who, when asked for where the chef sourced his fish, responded that the Arctic Char was sourced from the Arctic and the Atlantic Cod was sourced from the Atlantic. Sigh. Once upon a time, Wheatleigh exuded warm professionalism throughout the entire experience. Alas, those days appear long gone, and the slack vibe on the floor appears even to have infiltrated Jeffrey Thompson's kitchen as well. On the menu as "grilled", the cod dish arrived lukewarm and poached while the char came grilled, for sure, yet to the point of turning into something else entirely --- maybe a pink mitten? Though we were virtually alone in the dining room, the rhythm of service gradually slowed from a slightly annoying andante to a profoundly dispiriting dirge. Minus over four hundred dollars, we left this once exalted establishment listless and depressed, in unwelcome harmony with the the disposition of the staff.
David M
Friday evening, four of us made reservations in their S/T casual dining area. We arrived a few minutes early and wanted to have a cocktail where they serve drinks in the lobby. When we headed towards the couch, the Maître d advised us that our table was ready and we could not have drinks in the lobby as it was getting late. We were so stunned by this that we didn’t know what to say or do, so we complied and walked to our table. We did notice the dining room was about half empty, and while we were there, it never was at full capacity. As they handed us the menu’s, the Maître D asked if there were any food allergies. We advised them one member of our party had a severe dairy intolerance. He responded that he would immediately advise the kitchen. When the bread basket was brought out, they presented the person with the dairy intolerance a different roll, saying those in the basket contained milk – very impressive. What was NOT impressive is that on the menu, they write a second basket of bread will cost an additional $4.00. We ordered our dinners, (no appetizers) and two members of our party had the seafood specialty-one made with dairy, and of course, we asked for the other to be made without dairy – which they agreed could be done. The four portion sizes were so small, we were shocked. Dessert menu arrived and because of the dairy intolerance, we were going to order sorbet. Asking what the ingredients were, we were told 2 of the 3 sorbets were made with dairy products. We couldn’t believe it. Had we not pressed them for what the ingredients were, it would have been ordered. And who heard of sorbet being made with anything other than sugar, ice, and flavors. The person with the intolerance ordered orange sorbet. It was presented with four cookies. When we asked if the cookies contained dairy, we were told, ”no, only butter.” Where do they think butter comes from? Of course, when the bill arrived, considering no appetizers, drinks, wine, side dishes, and small portions, the cost, without tip, was about $50 per person. But the coup de grace was several hours later, the person with dairy intolerance had a reaction to the food. So either the seafood specialty was made and served with dairy, or the orange sorbet had dairy- as had the other sorbets. So if you have any food allergies, dairy intolerance, want to enjoy a cocktail before dinner, are NOT willing to pay $4.00 for an extra basket of bread, and are NOT looking to pay high prices for small portions, think twice before coming here.
So we have dined at Wheatleigh S/T bistro many many times. America who waits on us is amazing as is the food. Lunch today had a few glitches and called to express same. Spoke with Kiana who was rude and condescending and unfortunately Molly the restaurant manager was the same. No offer to make amends other than “ we will look into it”. Extremely disappointing and unprofessional for such a luxury restaurant and resort. We can all have a bad day but…
Fine dining at its best. We received exquisite food and refined service in a cultured and elegant setting. Europe in the Berkshires.
Food, service, and ambience was spectacular! We were able to sit outside in front of a table fire while we waited for our reservation. We were served cocktails, some nuts, and olives.
Fine dining may begin with the chef, yet without consistently high standards elsewhere, even the most perfect plate will crash. S/T promises Simple and Tasty yet our recent experience quickly disintegrated into Sloppy and Tedious: graceless greetings; an indifferent wait staff; and a clueless Maître D', who, when asked for where the chef sourced his fish, responded that the Arctic Char was sourced from the Arctic and the Atlantic Cod was sourced from the Atlantic. Sigh. Once upon a time, Wheatleigh exuded warm professionalism throughout the entire experience. Alas, those days appear long gone, and the slack vibe on the floor appears even to have infiltrated Jeffrey Thompson's kitchen as well. On the menu as "grilled", the cod dish arrived lukewarm and poached while the char came grilled, for sure, yet to the point of turning into something else entirely --- maybe a pink mitten? Though we were virtually alone in the dining room, the rhythm of service gradually slowed from a slightly annoying andante to a profoundly dispiriting dirge. Minus over four hundred dollars, we left this once exalted establishment listless and depressed, in unwelcome harmony with the the disposition of the staff.
Friday evening, four of us made reservations in their S/T casual dining area. We arrived a few minutes early and wanted to have a cocktail where they serve drinks in the lobby. When we headed towards the couch, the Maître d advised us that our table was ready and we could not have drinks in the lobby as it was getting late. We were so stunned by this that we didn’t know what to say or do, so we complied and walked to our table. We did notice the dining room was about half empty, and while we were there, it never was at full capacity. As they handed us the menu’s, the Maître D asked if there were any food allergies. We advised them one member of our party had a severe dairy intolerance. He responded that he would immediately advise the kitchen. When the bread basket was brought out, they presented the person with the dairy intolerance a different roll, saying those in the basket contained milk – very impressive. What was NOT impressive is that on the menu, they write a second basket of bread will cost an additional $4.00. We ordered our dinners, (no appetizers) and two members of our party had the seafood specialty-one made with dairy, and of course, we asked for the other to be made without dairy – which they agreed could be done. The four portion sizes were so small, we were shocked. Dessert menu arrived and because of the dairy intolerance, we were going to order sorbet. Asking what the ingredients were, we were told 2 of the 3 sorbets were made with dairy products. We couldn’t believe it. Had we not pressed them for what the ingredients were, it would have been ordered. And who heard of sorbet being made with anything other than sugar, ice, and flavors. The person with the intolerance ordered orange sorbet. It was presented with four cookies. When we asked if the cookies contained dairy, we were told, ”no, only butter.” Where do they think butter comes from? Of course, when the bill arrived, considering no appetizers, drinks, wine, side dishes, and small portions, the cost, without tip, was about $50 per person. But the coup de grace was several hours later, the person with dairy intolerance had a reaction to the food. So either the seafood specialty was made and served with dairy, or the orange sorbet had dairy- as had the other sorbets. So if you have any food allergies, dairy intolerance, want to enjoy a cocktail before dinner, are NOT willing to pay $4.00 for an extra basket of bread, and are NOT looking to pay high prices for small portions, think twice before coming here.
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