Address: | 600 Union St, Seattle, WA 98101, USA |
Phone: | +1 206-402-4588 |
Site: | thechefinthehat.com |
Rating: | 4.2 |
Working: | 11AM–10PM 11AM–10PM 11AM–10PM 11AM–10PM 11AM–10PM 8AM–10PM 8AM–9PM |
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Celeste Duncan
A 25-year customer of Rovers, I decided to try Loulay on my birthday this year. I was prepared for it not to be of the same attention to detail as Rovers, but I never thought one of the Chef in the Hats restaurants would have such poor service. The food was still excellent, but there were so many deficits in service, not the least of which is that I contacted the manager via email the next day and then called to give the same complaint 2 weeks later after not hearing back, and although promised that a manager would call me right away they have never called me back (it has been over a month now). The problems included a very impolite "welcome" by the hosts, not seating us in the section we requested and were promised well in advance, forgetting to acknowledge my birthday (discussed at the time of reservation and again in a reminder phone call the day before), neglecting to serve us one of our prix fixe courses though we had the wine pairing sitting waiting for it for 45 minutes, bringing us a different dessert than we ordered, and generally neglecting us for long stretches of time while we tried to get a servers attention. I was so disappointed.
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Robin M
Stopped in for lunch on a Sunday. Food: 5/5 - French Onion Soup was what we came in for and we were not disappointed. Just the right amount sweetness from slow-cooked onions in fantastic (not too rich) veal broth topped with just the right amount of crouton and cheese. It is really the best FOS in Seattle. We also shared the house salad - lightly dressed with manchego cheese - perfect to pair with the rich soup. Service 3.5/5 - Front hostess experience was just awkward and odd both coming in and leaving from two different hostesses. Ignoring people and then treating them like a burden is not a great first impression. Our server was great though. Ambiance: 5/5 we were seated in the balcony and had a great view of the entire restaurant and out through the windows onto 6th Ave. Great atmosphere, great music, we could hear everything the chefs in the kitchen were discussing (sound travels up!) which had me giggling quite a bit.
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Sarah Steinberg
Named for Chef Thierry Rautureau’s hometown of Saint Hilaire de Loulay in France, Rautureau known as the "Chef In The Hat" whips up some fantastic French cuisine that is reasonably priced. Rautureau is as charming as he is talented and makes the rounds, from table to table, making sure his guests are having an inviting experience. He puts a new spin on the classic hamburger served with bacon shallot jam, adding a smoky flavor that makes for a first-rate burger. The thin-cut fries make it a perfect dish. Brunch at Loulay is a no-brainer and the brioche French toast with pecans is divine. When I couldnt decide between the Eggs Benedict or the Florentine (which comes with a smoky tomato Hollandaise), the server brought me the Benedict with the special sauce and I was in heaven!
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Kurt Weis
My wife and spent Sunday, Gay Pride parade day, at the Sheraton. We currently are between houses and wanted to get away from all the business hassles. The extraordinary parade and joyful atmosphere were great, but particularly the meal and our wonderful waiter really made the day. We had a variety of excellent small dishes and I asked the waiter to recommend a wine that might best fit this array. Over the next nearly 2 hours he brought us several 3 ounce servings that each time enhanced the food. His conversation was always appropriate and never intrusive. The atmosphere was perfect, the food great, and,damm I forgot his name made the biggest difference. The next time we spend a weekend in Seattle, and we do a few times each year...Loulay will be on our list
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Jonathan Rundle
We visited on Valentines Day and everyone in the dining room was packed in like a tin of sardines. Usually, if Im expected to pay $89 per, Id like a little more space than a McDonalds provides its guests. Our server even banged her poor hip bone into the table beside us whole trying to squeeze in to take our order. Were talking maybe 14 inches of space between tables. Pretty shameful if you ask me. In addition, this is Valentines day. The room was not at all romantic. It was brightly lit and incredibly noisy. The only thing bringing the rating to three stars was the food, which was excellent although horribly price gouged like every other restaurant.
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Atina Tan
I wish I could give an extra half star because I more than just "like" Loulay. Since they just opened, there are a few tweaks still happening on their menu but for the most part, everything is cooked and seasoned very well with the attention to detail that weve come to expect from Chef Thierry and his staff. The service was attentive and friendly, the wine pairings wonderful, plating and flavors on-point. The star of tonights meal were Corina Johnsons desserts. She is a such a talented pastry chef and she works to make her desserts true works of art and very inventive. I would highly recommend going to Loulay, many many times!!!
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Martina Lasrado
Ermagaud!!! Those beignets..Nom Nom Nom :) Ive been here for dinner and brunch and I cant say enough good things.. The food was amazing, the service was great! We ordered the scallops and steak frites for our main course and the crab beignets to start and of course the dessert beignets to end our meal.. The only thing I will say is that if youre going to have more than 3 people in your party, you will want to double up on apps and desserts :) we also got to meet the chef when we went for brunch and it was so refreshing to see him walk around his restaurant and interact with everyone!
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Serg Prik
First lady on front desks J.D. not friendly when Im ask her name she sad why you need my name? After the she sad call me J.D. we are wait like 20min to sit on table which was i dont like Im ask to change table she sad I dont have choice this is only table you can sit.. lunch time menu for breakfast. When we are make reservations there are sad we can order any food. The some food is good. Some under coked.. the creme brule is so good..Thanks.
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Erin Olson
The decor is quite nice, but that onlymatters AFTER you havea solidfood and beverage offering. The wine list is lacking and has some large holes. We were only there for Happy Hour, but the bar menu offered quick eats, but nothing particularly appetizing. Opted for the crab fritters...a few strands of crab meat with a lot of filler and deep fried batter. Generally, lacking in taste and the aioli was bland.
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Dario Meli
Super bright lighting at night, unfriendly service, mediocre food, and an owner too busy working the crowd to notice. After seeing it on the cover of Met magazine as the best in Seattle we were disappointed to say the least and felt that designation reflected more on the magazine than the city itself. Seattle has many many better options than this.
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Beyonce Smick
We booked for 12 people and the table we got was VERY tight and we had another 6 rock up however the owner moved heaven and earth ti get us into the private dining room upstairs and effectively arrange a private dinner at a moments notice. The food, the wine, and the room were fantastic and well definitely be going back!!