Corvin Sétány is alive and well. New places are opening on a regular basis. The latest addition that I’ve noticed is Nine Tables, which has taken the spot previously occupied by Bombay Curry Bar, next to Costa. Presumably a Spanish sister to the self-billed American restaurant on Tompa, this piqued my curiosity so much I tried it blind. No sneak peek at the menu beforehand. No price check. No review check. Sadly, I may well have learned my lesson.
True to its name, it has just nine tables, three of which were occupied the night the four of us turfed up, with a reservation. Granted it was early in the week and not a great dining-out night but still, the area has more than its fair share of tourist traffic so I’d have expected more people.
The wine offer was decent enough with a nice array of reasonably priced Hungarian wines to choose from. Interestingly though, the standard glass was 1.6 dl. Not the usual 1 dl or 1.5 dl, but 1.6, I wondered if this was being different for the sake of being different or it if was simply a typo. It must be difficult to divide a 75 dl bottle into 1.6s. But I wasn’t there to do the math. At least I thought I wasn’t.
The menu was limited but enticing. Lamb. Salmon. Prawns. Steak. A little pricey I thought but hey, it’s not every day I see lamb on a menu in Budapest. When we ordered, our waitress cautioned us that the portions were small – tapas-sized – so we might want to reconsider. Wow. Tapas-sized portions at full-main prices? mmmm…
I like my tapas. I like the idea of sharing different dishes. I like the idea of tasting a variety of stuff. We ordered the lamb, the salmon, the prawns, the chorizo, the croquettes, and some fries, warned as we were that food would come as it was cooked and not all together.
We were four. The first dish up, the croquettes, had three croquettes. We got three prawns, too. And the paper bag with the (cold) bread that came with the chorizo had five slices.
I despaired. Obviously, the whole concept of initiative was missing from the training. Four people sharing a dish designed for three? How difficult would it have been to say – This dish comes three to a plate. Or better yet, this dish comes in threes but we can add an extra one (and charge accordingly)? I felt as if I was back in short socks and mammy was dividing the last sausage between the cousins.
It’s not the first time I’ve wondered whether we’re evolutionizing out of our ability to think independently. Have we become victims to rote training, standard operating procedures, and a blind acceptance of This is simply the ways it’s done. Period. Are today’s service-industry workers allowed any leeway to apply common sense or is theirs simply the job of applying the rules, literalizing the menus, and sticking rigidly to the offer. The last time I remember calling this into question was also on Corvin Sétány in a sushi restaurant that refused to slice its rolls. Perhaps it’s something in the air.
Nine Tables or no?
The much-anticipated lamb (two cutlets) was bland and overpriced. The whole experience was disappointing. When I wasn’t in conversation and looked around the room, I was drawn to the two skulls on the bar or the TV above it. I’m not quite sure what the game plan is with this restaurant, but it wouldn’t be getting my vote for somewhere to go unless I simply fancied a bowl of excellent fries (really nicely done) and a decent glass of local vino.