I'll point out that my wife and I went in and asked the wait for a table of two and were quoted an hour, and as a waitress walked by and heard that, she stopped the hostess and told us she had a table for us immediately. So, clearly things can either swing very quickly there or the hosts are just throwing out arbitrary numbers.

I've also experienced the sweetest, nicest hostess in the world at Au Cheval, and an extremely rude hostess, but I'm not going to avoid Au Cheval, no matter how many other good spots are nearby, because I'm afraid of being treated rudely. The food is just too good. Even if they doubled in size, they'd be just as busy.

BR wrote:

rubbbqco wrote:When they're slow"ish" around 230-300 pm, I've been there and had quite a nice conversation with her...she's smart, converses about food with confidence, and is a perfect fit for her particular job.

I was there during this supposed slowish time.

rubbbqco wrote:First come, first serve, with no quoted waits - though frustrating - is really the only way you can run this type of operation.

Sweetbread wrote:I've found that a little flirting goes a long way with said hostess. It's not beneath me; especially when scrambled eggs and foie gras are on the line.

I wonder if men and women have different experiences with this particular hostess. I guess it gives us women the experience that men often have with male bartenders. Where you sidle up to the bar and they won't acknowledge your existence. And then a woman comes and the bartender is all smiles.

Either way, I don't find this hostess particularly professional. Yeah, you have to be tough to have that job, but it's not the only crowded restaurant in town that I go to and this is the only hostess that I've encountered who is this rude. And as others have noted, she's rude when it's not crowded too. Now that the Dillman's menu has some overlap and there are so many other good places in the neighborhood, it's like...why bother even dealing with it at all?

The staff at Dillman's seems so much nicer, oddly enough. The Australian hostess is like a Disney character.

Loved our meal at Au Cheval. We started with the bone marrow with what appeared to be Texas toast points and a stellar beef cheek marmalade. This marmalade may have been the best thing we ate there and made the bone marrow a really great dish. We all had the single (which appears to really be a double) cheeseburger and thought it was great. I normally like to be able to order my burger medium rare, but I was extremely pleased with this always-cooked-to-medium variety. There was a sharp cheddar, a housemade Dijonnaise sort of thing, and perhaps some onion, all on a not-too-fluffy brioche sort of bun that didn't obscure my burger. It was totally delicious, and I'd return for another in a second. We also had sides of mashed potatoes which I didn't try but was told by my husband were a little bland and just "meh," but we loved the hash browns which someone else described very well upthread -- moments of crispy nests of browned potatoes, along with some softer, less-browned potato chunks that made for a delicious side dish. Finally, one of my kids had a scoop of Black Dog milk chocolate gelato that came with what appeared to be a housemade hot fudge sauce -- all very yummy. We'll definitely be back-- especially when we're in the mood for a great cheeseburger.

rehorn wrote:There was a sharp cheddar,

Actually, as an Au Cheval cheeseburger connoisseur, I have to correct you on this one. Why does it taste so darn good?? Well, it's all the ingredients (and the add-ons, in my opinion), one of which being good, old-fashioned, Kraft American Cheese.

I sat at the counter recently and watched one of the chefs pull an industrial block of it and, you betchya, place it right on top. It was one of those, "Au Cheval, YOU WIN, AGAIN!" moments.

really? Our server told us it was a sharp cheddar because we then had to convince our youngster that it would still taste as good as (if not better than) American cheese. Either way, it was darn tasty.

Went in last night (Sunday, Oscars night) around 7 thinking wait wouldn't be bad, but was quoted a wait for 2 of 75-90 minutes so they're still doing good business it seems. Went next door to Little Goat and got seated in about 10 minutes. Not a bad compromise, but need that Au Cheval burger!

Got there before the lunch rush last Thursday. I'd never been and was really excited, but as fine as the burger was, if I had waited 90 minutes for this particular burger I would have been pissed. Not really what I expected, though I admire their dedication to the diner/comfort food concept over the gourmet pile of meat model.

Vitesse98 wrote:Got there before the lunch rush last Thursday. I'd never been and was really excited, but as fine as the burger was, if I had waited 90 minutes for this particular burger I would have been pissed. Not really what I expected, though I admire their dedication to the diner/comfort food concept over the gourmet pile of meat model.

They have a great beer list and make a mean old fashioned. Pair that with the burger, and the 90 minute wait, while extremely annoying, is worth it. But as you did, go when they open and you'll avoid the wait. Plus, the rest of their menu is ALMOST as delicious.

Had a rather poor front of house experience last week. I took my parents there on a Wednesday night and got there around 8:15. We were quoted 90 minutes and were fine with that. I got a text at 9:40 saying "You're one of the next parties on the list at Au Cheval! Please head this way and respond to this text with your status." Since we were standing off to the left having a drink I went up to the hostess stand and said we were there. She said, great they're just cleaning the table. 10 minutes passed and we were still waiting, so I went back up. She said that the text doesn't mean the table is ready. And apparently telling us it's about clean doesn't either. I went back up 5 minutes later (15 minutes after getting the text) and saw my name on a post it note on the list with no one else's. Didn't get an answer on the table yet again, but figured there had to be a problem since my name was now on a post it. Normally I would have left, but after waiting that long and it being just about 10pm I didn't want to find someplace else. We finally got seated 20 minutes after getting the text with no apologies or eye contact. I would have been a lot happier had the front of house just admit they messed up (sent the text early, or whatever). I did see 3 same size parties get seated from the time I got the text till when we sat down. Really put a bad mood at the table once we sat down.

After that, I didn't feel bad about bringing in a bottle of wine. Normally I would have tipped as though we bought the bottle at the restaurant, but not that night. Server was good, but the overall night left a sour taste in our mouths. In case anyone cares, it is BYO wine they just pour a small glass for someone else. You can choose of they'll just randomly drop it off at a table. Nice idea for the BYO.

I wonder if the attitude you encountered is part of the corporate culture of the Sodikoff chain. I've encountered similar at Bavette's and, of all places, Dillman's. (Nothing like the particulars of your experience; just a certain je ne sais quoi that gives off a "we're cooler than you and we don't particularly care whether you feel welcome here or not" vibe.)

riddlemay wrote:I wonder if the attitude you encountered is part of the corporate culture of the Sodikoff chain. I've encountered similar at Bavette's and, of all places, Dillman's. (Nothing like the particulars of your experience; just a certain je ne sais quoi that gives off a "we're cooler than you and we don't particularly care whether you feel welcome here or not" vibe.)

I wouldn't say it's company wide, but definitely more prevalent than other restaurants. Have had mostly positive experiences with the staff at all his places. Au Cheval is most well known for this, and I too had a terrible hostess experience at Dillmans the one time I went there for dinner.

jfibro wrote:

riddlemay wrote:I wonder if the attitude you encountered is part of the corporate culture of the Sodikoff chain. I've encountered similar at Bavette's and, of all places, Dillman's. (Nothing like the particulars of your experience; just a certain je ne sais quoi that gives off a "we're cooler than you and we don't particularly care whether you feel welcome here or not" vibe.)

I wouldn't say it's company wide, but definitely more prevalent than other restaurants. Have had mostly positive experiences with the staff at all his places. Au Cheval is most well known for this, and I too had a terrible hostess experience at Dillmans the one time I went there for dinner.

Last night was my first time here. I did not have the same experience. I was lucky to be able to walk in a grab a couple of spots at the counter immediately. While I had limited engagement with the hostess, she was friendly and accommodating. Our server was also prompt and helpful. I was seated next to the expediter and he was engaging in conversation with me and didn't seemed annoyed at all...even with questions I'm sure he heard countless times before.

I thoroughly enjoyed the service and food. Can't wait to return.

jfibro wrote:

riddlemay wrote:I wonder if the attitude you encountered is part of the corporate culture of the Sodikoff chain. I've encountered similar at Bavette's and, of all places, Dillman's. (Nothing like the particulars of your experience; just a certain je ne sais quoi that gives off a "we're cooler than you and we don't particularly care whether you feel welcome here or not" vibe.)

I wouldn't say it's company wide, but definitely more prevalent than other restaurants. Have had mostly positive experiences with the staff at all his places. Au Cheval is most well known for this, and I too had a terrible hostess experience at Dillmans the one time I went there for dinner.

Au Cheval is ridiculously pretentious, but it's not as bad as when they first opened. The gods of foie gras and calorie laden diner food now begrudgingly allow you to omit the dijonnaise on the burger, or dip your fries in ketchup.

After getting what I'd call as a bit rudely called out in a PM, I figured I'd clarify my statement below. The person who called me out for things not even mentioned but just general "issues that aren't the servers fault", also chose to not reply to my message and go the civilized route. So I'll add it here. If my approach was wrong, I'd love some insight as to why.

SolitaryChef wrote:After that, I didn't feel bad about bringing in a bottle of wine. Normally I would have tipped as though we bought the bottle at the restaurant, but not that night. Server was good, but the overall night left a sour taste in our mouths.

I still tipped 20% of the pre tax total on the bill and rounded up (which did include beers ordered at the bar while waiting). After the overall experience, I didn't see the need to add an extra $15-20 tip for bottle of wine I brought (I opened and poured the wine.)

SolitaryChef-

I'm still wrapping my head around waiting 90 minutes with my parents for a late dinner. That is not something my folks would have ever been in for.

Your approach with the tip mirrored what I likely would have done.

I think the food is somewhere between good and very good. Burgers are particularly tasty. The way I'd do Au Cheval is to plan on waiting -- go early, put your name down and then grab drinks at Haymarket or another place in the area.

With that said...

I won't be going back anytime soon, despite living nearby. I went with a party of six and we were seated at a table that could fit no more than four and we had extremely indifferent service to boot. When I go out, I like to consider the entire dining experience and the food isn't that good to justify the wait and subpar service.

Korey wrote:I won't be going back anytime soon, despite living nearby. I went with a party of six and we were seated at a table that could fit no more than four and we had extremely indifferent service to boot. When I go out, I like to consider the entire dining experience and the food isn't that good to justify the wait and subpar service.

I take comfort from this, in that it means the indifferent attitude I encountered at Bavette's and Dillman's probably wasn't my fault.

Korey wrote:I won't be going back anytime soon, despite living nearby. I went with a party of six and we were seated at a table that could fit no more than four and we had extremely indifferent service to boot. When I go out, I like to consider the entire dining experience and the food isn't that good to justify the wait and subpar service.

I'm curious if you were warned about this. Last time I went it was with a group of five, and when I put my name in we were told their seating is only designed to accommodate four so we'd have to squeeze in together. It was definitely tight.

It seems this, and some of the other, bad experiences here have to do with the hostess not communicating well. For example, when I was asked for a number to text, she said something along the lines of "your table will be ready about 15-20 minutes after you get the text, but reply to it to let us know you're on your way." SolitaryChef's experience may not have been so irritating if that was clearly stated to begin with.

chrisch wrote:

Korey wrote:I won't be going back anytime soon, despite living nearby. I went with a party of six and we were seated at a table that could fit no more than four and we had extremely indifferent service to boot. When I go out, I like to consider the entire dining experience and the food isn't that good to justify the wait and subpar service.

I'm curious if you were warned about this. Last time I went it was with a group of five, and when I put my name in we were told their seating is only designed to accommodate four so we'd have to squeeze in together. It was definitely tight.

It seems this, and some of the other, bad experiences here have to do with the hostess not communicating well. For example, when I was asked for a number to text, she said something along the lines of "your table will be ready about 15-20 minutes after you get the text, but reply to it to let us know you're on your way." SolitaryChef's experience may not have been so irritating if that was clearly stated to begin with.

I was not warned about the tight seating. I get that it's not really a place for parties, but every other restaurant that I've ever been to that lacked larger tables will push table together. Not Au Cheval.

Korey wrote:I get that it's not really a place for parties, but every other restaurant that I've ever been to that lacked larger tables will push table together. Not Au Cheval.

I don't think they are refusing to push tables together - I don't think it's possible. The only four-tops are booths and a couple round tables.

Very pleased to walk into Au Cheval with a friend today at 12:30 and have two spots open at the bar immediately. It was his first time here so he was easily convinced to do both a cheeseburger and fried bologna sandwich, then split them. The two, along with fries and bacon, top notch as always.

I would not (and did not) wait 9 minutes, much less 90 minutes, to be seated for the au cheval burger. This conclusion was made even after omitting the house dijonnaise (due to a real egg allergy).

It's Chicago trying to "better" the In-N-Out double-double (which I find to be absolutely disgusting) for $13. The fusiony General Jane's is not as good as the filthy defunct Dynersty General Tso, nor the new Kyonchon extra spicy yang nyum fried bird. It is, however, local bargain at a nationally-hyped gastropub.

No thanks to both and I suppose that's why I don't read squat from Bon Appetit. Just give me the foie + the draft ciders.

TonyC wrote:It's Chicago trying to "better" the In-N-Out double-double (which I find to be absolutely disgusting) for $13.

person that doesn't like In-N-Out also doesn't like In-N-Out styled burger. who woulda thunk?

i like In-N-Out and like au cheval's version better. I've never thought to compare them directly though, In-N-Out's has more vegetables for balance.

Well, I agree on the chicken -- way too sweet for me. But I think their burger is fantastic . . . fries too. And though I am an In-N-Out fan, I think Au Cheval's is miles above that.

BR wrote:But I think their burger is fantastic . . . fries too. And though I am an In-N-Out fan, I think Au Cheval's is miles above that.

I'm not much of an In-N-Out fan, although it's OK and certainly good if you're using large chains as your comparison point. I also think Au Cheval's is miles better, and in a different league entirely.

dudefella wrote:i like In-N-Out and like au cheval's version better. I've never thought to compare them directly though, In-N-Out's has more vegetables for balance.

Yeah, they're a bit different burgers. Never thought of Au Cheval as trying to be an In-N-Out clone. Love both In-N-Out and Au Cheval. Au Cheval is the better burger, but damn if I don't wish In-N-Out were here. Perhaps it would lose some of its charm if it were. My favorite fast food burger, bar none.

Binko wrote:

dudefella wrote:i like In-N-Out and like au cheval's version better. I've never thought to compare them directly though, In-N-Out's has more vegetables for balance.

Yeah, they're a bit different burgers. Never thought of Au Cheval as trying to be an In-N-Out clone. Love both In-N-Out and Au Cheval. Au Cheval is the better burger, but damn if I don't wish In-N-Out were here. Perhaps it would lose some of its charm if it were. My favorite fast food burger, bar none.

In-N-Out is a not-so-infrequent treat for me as my parents live near Palm Springs where they have a couple of locations. However, ever since Red Hot Ranch opened here, I have had less of an In-N-Out craving . . . I think RHR does that style burger better, and their fries are fantastic.

Binko wrote:Yeah, they're a bit different burgers. Never thought of Au Cheval as trying to be an In-N-Out .

Yep, I'll add I thought the initial comparison upthread to In-n-Out was odd. As posted above they are not even in the same league.

Like BR said a legit comparison to In-n-Out is RHR.

the comparison of au cheval to in-n-out was based on the flavor profile. they smell similar (to me), they taste similar, and gave me the similar reaction. i wouldn't apply the same comparison to umami, 25 degrees, etc. mind you, i drive by in-n-out's every week, and even the smell of the au cheval burger is evocative of in-n-out. the construction is similar as well (save for in-n-out's vegetation). I'm not saying they're exactly the same burgers -- they're obviously not -- but the homage/similarities are clearly there, to me.

at this price, 25 degrees (not that I've been to the one in Chicago) is an easy winner over au cheval. i don't know what it is about this griddled paddies + yellow/cheddar cheese + goopy mayo/island sauce combo that makes me feel so ill, but au cheval did it, as does in-n-out. kuma's never did, bite cafe didn't, the gage does not. my ex-fave chicago burgers have all died apparently.

didn't have time to swing by o&e nor check out the $18 beast at Acadia, so.. wtf do I know?