The Dining Room at Fallon & Byrne presents a mixed experience, where key details affect overall satisfaction. First impressions are crucial, especially the role of the meeter/greeter. The restaurant features a menu by new development chef Hugh Higgins, focusing on seasonal offerings from the ground floor artisanal food hall. Despite the enticing concept of 'The Seasonal Edit', several elements fell short during the visit, indicating room for improvement in execution and customer engagement.
The role of the meeter/greeter in any restaurant, hotel, or cafe is vital, as first impressions are lasting impressions.
A visit to The Dining Room at Fallon & Byrne wasn't unpleasant, but several key details detracted from the overall experience.
Hugh Higgins, the new development chef, promotes a menu that features products on sale in the ground floor artisanal food hall, marking a new chapter in The Dining Room.
The new initiative, titled 'The Seasonal Edit,' emphasizes freshness and seasonality in its culinary offerings.
Collection
[
|
...
]