I feel sorry for the people of Geneva to have F.L.X. Table as their metric for fine dining. Somehow the highlight of the meal was the focaccia, which makes a ton of sense because the portions of the next 3 savory dishes needed all the help they could get. Loading your patrons up with bread was a smart move on their part, as the rest of the meal turned out to be a disaster.Our first course was the stuffed squid; one of our diners noted her shellfish allergy prior to our visit to F.L.X. When the chef stopped by to verify the allergy, we were sure to reiterate that her allergy included both mollusks and cephalopods. So when her dish was substituted with a dolmades, but still included cuttlefish ink on the plate, we immediately notified the hostess Elizabeth that there was an issue. Well the chef immediately WALKED BACK the dish! His words were "this is why we ask tables prior to the meal if they have allergies". Doubling down on serving you guest an allergen is absolutely wild. One of the most important things a restaurant can do is understand food allergies and not question when a guests tells you than an ingredient on their plate is an issue. We explained that a cuttlefish is a cephalopod in the squid family, and he, without apology, picked the dish back up and remade it without the cuttlefish ink, but not without delivering it with zero emotion, apology, or feeling. Had I not been with family who has travelled across the country to be here for Christmas, I would have walked out at this point.Dish two was a lentil dish with bacon and confit duck. The duck meat was shaped into a rectangle reminiscent of how meat comes out of a sous vide ziploc, the shape was absolutely bizarre and completely lacking texture and structure. Unsurprisingly, the bread and lentil dishes were the largest portions of the night, further emphasizing the strategy of loading the meal with cheap carbs.Our last savory dish was by far the worst however, a venison medallion coated in seaweed powder topped with ikura (or caviar for an upcharge), greens, a sunchoke puree, and black garlic. The venison was cooked well, but was lacking salt. The Japanese intention of the dish with the salmon roe and seaweed powder was extremely strange and, in my opinion, made no sense. Most of the diners in my group chose to scrape off the seaweed and ikura.Finally, the dessert course was a boozy eggnog with homemade cookies. Honestly, no complaints here, although I wouldn't describe the eggnog as being made with an amalgamations of bourbons, it just makes it sound like we are getting the dregs of the bottles in our dessert. This was par for the course, I suppose, as the chef's messaging throughout the meal seemed to be an exercise in bragging about the travelling he has done.The tackiest part of the experience, however, had to be the end of the meal. Not two minutes after our dessert arrived, the hostess explained that we were to pick up our cookies and eggnog and head into the next room, where we would find our coats, and have an opportunity to order more cocktails. Asking your patrons to carry their meal through the restaurant is absolutely unhinged, but even worse is having them walk through a glorified gift shop on the way out, using our coats as the bait to get us into that section of the restaurant. The old man who greeted us seemed bewildered that we didn't want anything else, and asked for our check. We were so happy to have left, and I feel sorry that Finger Lakes residents only have F.L.X. as a metric for fine dining. The silver lining of this experience is that we had a lot to talk about on the car ride home. I cannot in good conscience recommend this place to anyone who has any sort of passion for cooking.
Gregory R.
Small dining room. Mystery prix fixe menu. Appetizer, 3 course main, followed by dessert. If there's something you just can't stand or are allergic to, you can specify when you make your reservation. Our menu was bread and vegetables and a variety of spreads/dips, stuffed squid, lentil soup, venison, and egg nog with just made cookies. I can't remember all the details of each but I thought everything was very good. My fiancée and I both thought the soup was the best dish. I selected the "baller" wine pairing. You can wait and add the wine pairing later, if you're unsure of what you want when you make the reservation. All of the wines were very good, but the Turley red Zinfandel was superb. I can't remember the name of the champagne but it was also excellent. Every prix fixe menu I've had has been terrific. This one was too. Highly recommend.
Quan Q.
Service was excellent. Their waiting area is simple and nice. The food was average but the experience was superb. The chef explained each dish and paired with the wine we selected. We enjoyed the dinner but was hoping for more unique seasoning and tastes.
Michelle J.
I was REALLY looking forward to this experience. When my husband had questions about the wine, the sommelier was rude, "were you not here when I just spoke about the wines?" This ruined it right from the go for me.
Laura P.
Highly recommend! Such a wonderful intimate experience. Reservations are required and you pay in advance for 6 course menu. They seat 12-20 ish people per meal. They have an opportunity to put in any dietary needs. The food was unique and flavorful, presentation was fun. It was a great date night and worth the cost by far! The chef explains each dish and the wait staff was very friendly. They offer wine and beer pairings as well as drinks by the glass. Many people were there for celebration, which they acknowledged! Looking forward to going back.
Angela B.
Super cool experience! Very much reminded me of the show The Bear. The staff is so passionate about their work and product. Servings were small but we all left feeling satisfied. Ambiance is fancy and upscale.
Carolyn H.
We were here last year, both times w did the "super secret wine shop dinner", prix fix, separate room w wine pairings. They really get so close in places to getting things right but can't help but hit some very avoidable potholes 1) it's clunky, getting into the special room. There's also a speaker blasting music right behind you (they gratefully turned it down upon request)2) pacing was rough as it feels like they take care of you between windows of other guests in the main dining room. We've been here over 90 mins and are awaiting the 3rd course (yes, I'm typing this live during the experience (hey, I have time, lol)3) I'm annoyed at chunks of corn cob served along w a lecture on the value of corn. I get it, I grew up in Ohio, corn feeds the world. I don't eat corn on the cob, so here I am, trying to cut it off w a butter knife, spraying it everywhere 4) for one of the pairings, we were each given different wines - for the same course. We were told to pass our glasses if we wanted to experience the alternative wine. I feel like this is weird, just serve 2 half pours 5) the somm was really dismissive of our feedback on #4 and just generally uninterested in anything we had to say about the pairings 6) last time we were here, the dishes were good but the ingredients weren't at par w what they were trying to do or the price point. This time was different, the main this time was lobster vs chicken the last time7) the staff care..I do think the place genuinely has heart but I just wish they'd see things from the guest's lens. 8) the menu was super seasonal, which was great9) the somm has some interesting wines in the pairings but runs thru his speech at lightning round and is outta range stat...i find him a bit condescending but I don't know if that's just me?Hubs and I are split on if we'd go back again. The somm, the pacing and corn on the cob chunks as one of 4 courses were the biggest issues to me.
crasher13392016
Nice little spot in the alleyway in Geneva. We sat outside and had a bottle of wine. Staff very nice. Very cool with shade from buildings.
Olivia K.
I came here on May 13 for the dinner service for a mother's day present. In a nutshell, I would not recommend this place based off 2 things. Professionalism and portions.I texted AND called them days before my reservation to let them know my mom was a pescatarian. It says to do this in the reservation as the menu is pre determined the day before. When we got there, her menu did not reflect this. When we politely told them, they acknowledged it. Then, he proceeded to serve her an ONION ( I am not kidding, it was a quarter cooked onion. I wish I could make this up!!) for the main course. Now, we knew they had fish because 1.) The table behind us got it and 2.) I called & called them days before and they acknowledged the receipt of information! I couldn't believe it,especially for that price point AND we followed all the instructions.My second issue is the menu in general is not constructed well. There is very very little meat protein. The lamb was the size of my thumb and I am a small woman for perspective. It is so small you can't even appreciate the dish because its two bites. The biggest catch is in the beginning they serve you a HUGE!!! piece of foccacia bread. It's so largee... almost as a way of concealing how much little food you get throughout the service. Then you won't be hungry at the end to complain but honestly it felt like a cruel gourmet joke. If you havs seen the Menu (movie) it felt almost like that.The ONLY THING that was good about this restaurant was the sommelier who did the wine pairing. Wines he picked were amazing, and he should leave that place and open up his own restaurant or wine bar because this ship is not going to stay afloat. Attached is proof of the text because I'm not making this up. Go somewhere else and save that money for delicious wine tasting.
Kay B.
Amazing experience all around! The staff is incredible and the group atmosphere was such a delight. I enjoyed every dish and especially appreciated the chefs ability to make a few dietary restrictions on the spot. It truly felt like a big family meal and we had the best time!
We had a great experience celebrating our daughter's graduation at FLX Table. The courses were creative and fun and the wine pairings were interesting. The portions weren't huge, but I was more than satisfied. It was the perfect way to cap off four great years living in Geneva, NY.
Jessalyn S.
Love this place so much! I've been coming here almost yearly since the start of COVID 2020 and they never disappoint. The restaurant is intimate and simplistically appealing. The food is always delicious and fresh. The first course is usually always an assortment of vegetables which as a self proclaimed carnivore I appreciate the variety and assortment of dips. The butter is my favorite part especially the brown butter. The tasting menu is always refreshing however the portions are a bit on the smaller side so if I have a big appetite you might not get full. They have tiered wine pairings from local to international and they are always delicious and adventurous. I highly recommend getting the wine pairings on whichever tier is in your price range. Flx is always the highlight of my trips up there and a staple. Make sure you make your reservation well in advance though as tables book up quickly.
Liam D.
Excellent meal from start to finish. It was great to have someone there who was explaining the dishes as they came out, along with their pairings. Reservations required, perfect for a special occasion.
Erica O.
Our group was welcomed, my coat was taken, I was shown the seating. I was brought a drink menu and a small bite to try. Our table was set up in the kitchen area where the chef was busy with our meal preparation. Our table was beautifully set with mismatched silverware, wine glasses and our first course, the Farmer's Board. Beautiful focaccia bread studded with garlic cloves and herbs on top. This was accompanied by a selection of butters and dips and raw vegetables. We had a five course tasting menu, a combination of hot and cold dishes all plated with perfection. Our food menu was price-fixed but there were options for adding wines for each course, (at different price levels , nice touch) as well as a beer pairing. There were silverware changes for each course and the service was stellar. My favorite course was the Walleye Quenelles with a perfect spoon of caviar. I will definitely be back for another special occasion.
Joshua D.
Ok, so I am an employee of F.L.X Hospitality so you are free to consider me biased, but I do have pretty high standards and Table met every single one of them. While I am an employee, this was my first visit to my sister restaurant. My wife and I were celebrating my 32nd birthday yesterday and the experience delivered more than I imagined. Also keep in mind that it was my first experience with a tasting menu. I have served plenty, of course, but I have never experienced one from the other side of the table. First, it is a bit of a show. You get the full Sommelier experience at your table and you get to watch the chef prepare your courses. Each course and wine paring are explained in detail and you are able to ask any questions you want. The pace was nice, the tables crumbed and reset between each course (as is the standard for FLX Hospitality), and the dishes were aesthetically beautiful. Moreover, and more importantly, they were delicious. I was also nice that decision making process was taken out of the picture. I just relaxed and enjoyed being served whatever they had in store for us. We had Hannah as our chef, Keith was our (Advanced) Sommelier, and Christopher (the GM) played the part of support. It was a beautiful thing to see this group of professionals work. I aspire to their level of expertise and their grace. To those who read this review and want to visit then I pray you get the same privilege that I got. Bonus: they have a fun lighthearted surprise for birthdays. I won't give away the secret. But they added a little practical joke for me. If it happens to you, enjoy it! I won't lie. There is a bit of apprehension when it comes to not knowing what you will get. Not every allergy or dietary restriction can be accommodated every single time, though they do try, so you may have to skip a course (I should have skipped the garlic clove laden bread but I just couldn't help myself). You may get a dish that you just don't care for (thank goodness they didn't serve eggplant to me). You may get a string of dry wines when you only like sweet wines. Whatever it may be, all I would say is that you keep an open mind and an open heart during your experience. That's the beauty of this place. If you allow it to this restaurant will expand your senses and your taste. There is culture (literally and figuratively) in this place. You will walk away from the table knowing something new and exciting. For example, Keith poured my wife a Malvasia from the Lazio region of Italy. I have never had that before and, while I cannot say it's my favorite wine ever, I learned what it was for the first time. Finally, after reading the word for years now! My point is, this isn't your traditional dining experience and so an open mind is a requirement. I'll finish my article of praise with this, thanks team for taking care of me and my wife on my birthday. I'll continue to point my own guests your way. You made us feel welcomed, at ease, and entertained. You did a fantastic job with the food and wine pairings, and not only did I walked away immensely satisfied (ie stuffed to the brim and in need of a wheelchair) but I walked away with a greater sense of culture, wine and food knowledge, and I walked away happy. That is the purpose of hospitality: making people feel welcomed and happy.
I feel sorry for the people of Geneva to have F.L.X. Table as their metric for fine dining. Somehow the highlight of the meal was the focaccia, which makes a ton of sense because the portions of the next 3 savory dishes needed all the help they could get. Loading your patrons up with bread was a smart move on their part, as the rest of the meal turned out to be a disaster.Our first course was the stuffed squid; one of our diners noted her shellfish allergy prior to our visit to F.L.X. When the chef stopped by to verify the allergy, we were sure to reiterate that her allergy included both mollusks and cephalopods. So when her dish was substituted with a dolmades, but still included cuttlefish ink on the plate, we immediately notified the hostess Elizabeth that there was an issue. Well the chef immediately WALKED BACK the dish! His words were "this is why we ask tables prior to the meal if they have allergies". Doubling down on serving you guest an allergen is absolutely wild. One of the most important things a restaurant can do is understand food allergies and not question when a guests tells you than an ingredient on their plate is an issue. We explained that a cuttlefish is a cephalopod in the squid family, and he, without apology, picked the dish back up and remade it without the cuttlefish ink, but not without delivering it with zero emotion, apology, or feeling. Had I not been with family who has travelled across the country to be here for Christmas, I would have walked out at this point.Dish two was a lentil dish with bacon and confit duck. The duck meat was shaped into a rectangle reminiscent of how meat comes out of a sous vide ziploc, the shape was absolutely bizarre and completely lacking texture and structure. Unsurprisingly, the bread and lentil dishes were the largest portions of the night, further emphasizing the strategy of loading the meal with cheap carbs.Our last savory dish was by far the worst however, a venison medallion coated in seaweed powder topped with ikura (or caviar for an upcharge), greens, a sunchoke puree, and black garlic. The venison was cooked well, but was lacking salt. The Japanese intention of the dish with the salmon roe and seaweed powder was extremely strange and, in my opinion, made no sense. Most of the diners in my group chose to scrape off the seaweed and ikura.Finally, the dessert course was a boozy eggnog with homemade cookies. Honestly, no complaints here, although I wouldn't describe the eggnog as being made with an amalgamations of bourbons, it just makes it sound like we are getting the dregs of the bottles in our dessert. This was par for the course, I suppose, as the chef's messaging throughout the meal seemed to be an exercise in bragging about the travelling he has done.The tackiest part of the experience, however, had to be the end of the meal. Not two minutes after our dessert arrived, the hostess explained that we were to pick up our cookies and eggnog and head into the next room, where we would find our coats, and have an opportunity to order more cocktails. Asking your patrons to carry their meal through the restaurant is absolutely unhinged, but even worse is having them walk through a glorified gift shop on the way out, using our coats as the bait to get us into that section of the restaurant. The old man who greeted us seemed bewildered that we didn't want anything else, and asked for our check. We were so happy to have left, and I feel sorry that Finger Lakes residents only have F.L.X. as a metric for fine dining. The silver lining of this experience is that we had a lot to talk about on the car ride home. I cannot in good conscience recommend this place to anyone who has any sort of passion for cooking.
Small dining room. Mystery prix fixe menu. Appetizer, 3 course main, followed by dessert. If there's something you just can't stand or are allergic to, you can specify when you make your reservation. Our menu was bread and vegetables and a variety of spreads/dips, stuffed squid, lentil soup, venison, and egg nog with just made cookies. I can't remember all the details of each but I thought everything was very good. My fiancée and I both thought the soup was the best dish. I selected the "baller" wine pairing. You can wait and add the wine pairing later, if you're unsure of what you want when you make the reservation. All of the wines were very good, but the Turley red Zinfandel was superb. I can't remember the name of the champagne but it was also excellent. Every prix fixe menu I've had has been terrific. This one was too. Highly recommend.
Service was excellent. Their waiting area is simple and nice. The food was average but the experience was superb. The chef explained each dish and paired with the wine we selected. We enjoyed the dinner but was hoping for more unique seasoning and tastes.
I was REALLY looking forward to this experience. When my husband had questions about the wine, the sommelier was rude, "were you not here when I just spoke about the wines?" This ruined it right from the go for me.
Highly recommend! Such a wonderful intimate experience. Reservations are required and you pay in advance for 6 course menu. They seat 12-20 ish people per meal. They have an opportunity to put in any dietary needs. The food was unique and flavorful, presentation was fun. It was a great date night and worth the cost by far! The chef explains each dish and the wait staff was very friendly. They offer wine and beer pairings as well as drinks by the glass. Many people were there for celebration, which they acknowledged! Looking forward to going back.
Super cool experience! Very much reminded me of the show The Bear. The staff is so passionate about their work and product. Servings were small but we all left feeling satisfied. Ambiance is fancy and upscale.
We were here last year, both times w did the "super secret wine shop dinner", prix fix, separate room w wine pairings. They really get so close in places to getting things right but can't help but hit some very avoidable potholes 1) it's clunky, getting into the special room. There's also a speaker blasting music right behind you (they gratefully turned it down upon request)2) pacing was rough as it feels like they take care of you between windows of other guests in the main dining room. We've been here over 90 mins and are awaiting the 3rd course (yes, I'm typing this live during the experience (hey, I have time, lol)3) I'm annoyed at chunks of corn cob served along w a lecture on the value of corn. I get it, I grew up in Ohio, corn feeds the world. I don't eat corn on the cob, so here I am, trying to cut it off w a butter knife, spraying it everywhere 4) for one of the pairings, we were each given different wines - for the same course. We were told to pass our glasses if we wanted to experience the alternative wine. I feel like this is weird, just serve 2 half pours 5) the somm was really dismissive of our feedback on #4 and just generally uninterested in anything we had to say about the pairings 6) last time we were here, the dishes were good but the ingredients weren't at par w what they were trying to do or the price point. This time was different, the main this time was lobster vs chicken the last time7) the staff care..I do think the place genuinely has heart but I just wish they'd see things from the guest's lens. 8) the menu was super seasonal, which was great9) the somm has some interesting wines in the pairings but runs thru his speech at lightning round and is outta range stat...i find him a bit condescending but I don't know if that's just me?Hubs and I are split on if we'd go back again. The somm, the pacing and corn on the cob chunks as one of 4 courses were the biggest issues to me.
Nice little spot in the alleyway in Geneva. We sat outside and had a bottle of wine. Staff very nice. Very cool with shade from buildings.
I came here on May 13 for the dinner service for a mother's day present. In a nutshell, I would not recommend this place based off 2 things. Professionalism and portions.I texted AND called them days before my reservation to let them know my mom was a pescatarian. It says to do this in the reservation as the menu is pre determined the day before. When we got there, her menu did not reflect this. When we politely told them, they acknowledged it. Then, he proceeded to serve her an ONION ( I am not kidding, it was a quarter cooked onion. I wish I could make this up!!) for the main course. Now, we knew they had fish because 1.) The table behind us got it and 2.) I called & called them days before and they acknowledged the receipt of information! I couldn't believe it,especially for that price point AND we followed all the instructions.My second issue is the menu in general is not constructed well. There is very very little meat protein. The lamb was the size of my thumb and I am a small woman for perspective. It is so small you can't even appreciate the dish because its two bites. The biggest catch is in the beginning they serve you a HUGE!!! piece of foccacia bread. It's so largee... almost as a way of concealing how much little food you get throughout the service. Then you won't be hungry at the end to complain but honestly it felt like a cruel gourmet joke. If you havs seen the Menu (movie) it felt almost like that.The ONLY THING that was good about this restaurant was the sommelier who did the wine pairing. Wines he picked were amazing, and he should leave that place and open up his own restaurant or wine bar because this ship is not going to stay afloat. Attached is proof of the text because I'm not making this up. Go somewhere else and save that money for delicious wine tasting.
Amazing experience all around! The staff is incredible and the group atmosphere was such a delight. I enjoyed every dish and especially appreciated the chefs ability to make a few dietary restrictions on the spot. It truly felt like a big family meal and we had the best time!
Restaurantji Recommends
We had a great experience celebrating our daughter's graduation at FLX Table. The courses were creative and fun and the wine pairings were interesting. The portions weren't huge, but I was more than satisfied. It was the perfect way to cap off four great years living in Geneva, NY.
Love this place so much! I've been coming here almost yearly since the start of COVID 2020 and they never disappoint. The restaurant is intimate and simplistically appealing. The food is always delicious and fresh. The first course is usually always an assortment of vegetables which as a self proclaimed carnivore I appreciate the variety and assortment of dips. The butter is my favorite part especially the brown butter. The tasting menu is always refreshing however the portions are a bit on the smaller side so if I have a big appetite you might not get full. They have tiered wine pairings from local to international and they are always delicious and adventurous. I highly recommend getting the wine pairings on whichever tier is in your price range. Flx is always the highlight of my trips up there and a staple. Make sure you make your reservation well in advance though as tables book up quickly.
Excellent meal from start to finish. It was great to have someone there who was explaining the dishes as they came out, along with their pairings. Reservations required, perfect for a special occasion.
Our group was welcomed, my coat was taken, I was shown the seating. I was brought a drink menu and a small bite to try. Our table was set up in the kitchen area where the chef was busy with our meal preparation. Our table was beautifully set with mismatched silverware, wine glasses and our first course, the Farmer's Board. Beautiful focaccia bread studded with garlic cloves and herbs on top. This was accompanied by a selection of butters and dips and raw vegetables. We had a five course tasting menu, a combination of hot and cold dishes all plated with perfection. Our food menu was price-fixed but there were options for adding wines for each course, (at different price levels , nice touch) as well as a beer pairing. There were silverware changes for each course and the service was stellar. My favorite course was the Walleye Quenelles with a perfect spoon of caviar. I will definitely be back for another special occasion.
Ok, so I am an employee of F.L.X Hospitality so you are free to consider me biased, but I do have pretty high standards and Table met every single one of them. While I am an employee, this was my first visit to my sister restaurant. My wife and I were celebrating my 32nd birthday yesterday and the experience delivered more than I imagined. Also keep in mind that it was my first experience with a tasting menu. I have served plenty, of course, but I have never experienced one from the other side of the table. First, it is a bit of a show. You get the full Sommelier experience at your table and you get to watch the chef prepare your courses. Each course and wine paring are explained in detail and you are able to ask any questions you want. The pace was nice, the tables crumbed and reset between each course (as is the standard for FLX Hospitality), and the dishes were aesthetically beautiful. Moreover, and more importantly, they were delicious. I was also nice that decision making process was taken out of the picture. I just relaxed and enjoyed being served whatever they had in store for us. We had Hannah as our chef, Keith was our (Advanced) Sommelier, and Christopher (the GM) played the part of support. It was a beautiful thing to see this group of professionals work. I aspire to their level of expertise and their grace. To those who read this review and want to visit then I pray you get the same privilege that I got. Bonus: they have a fun lighthearted surprise for birthdays. I won't give away the secret. But they added a little practical joke for me. If it happens to you, enjoy it! I won't lie. There is a bit of apprehension when it comes to not knowing what you will get. Not every allergy or dietary restriction can be accommodated every single time, though they do try, so you may have to skip a course (I should have skipped the garlic clove laden bread but I just couldn't help myself). You may get a dish that you just don't care for (thank goodness they didn't serve eggplant to me). You may get a string of dry wines when you only like sweet wines. Whatever it may be, all I would say is that you keep an open mind and an open heart during your experience. That's the beauty of this place. If you allow it to this restaurant will expand your senses and your taste. There is culture (literally and figuratively) in this place. You will walk away from the table knowing something new and exciting. For example, Keith poured my wife a Malvasia from the Lazio region of Italy. I have never had that before and, while I cannot say it's my favorite wine ever, I learned what it was for the first time. Finally, after reading the word for years now! My point is, this isn't your traditional dining experience and so an open mind is a requirement. I'll finish my article of praise with this, thanks team for taking care of me and my wife on my birthday. I'll continue to point my own guests your way. You made us feel welcomed, at ease, and entertained. You did a fantastic job with the food and wine pairings, and not only did I walked away immensely satisfied (ie stuffed to the brim and in need of a wheelchair) but I walked away with a greater sense of culture, wine and food knowledge, and I walked away happy. That is the purpose of hospitality: making people feel welcomed and happy.