http://chowhound.chow.com/topics/491100So Gordon Ramsay was in Cranbury, NJ filming an episode of "Kitchen Nightmares" at Hannah & Mason's. For those that don't know, Hannah & Mason's is a high-end french-influenced new American place. They have been only open a couple of nights a week for dinner, and I believe business has been a little slow for them. We have dined here a few times, and have had the impression that the place was nice, with decent food, but not worth the prices they charge. Our dinner this time was different, to say the least.
We had a reservation for Friday Night which turned out to be the night before the restaurant relaunch. I ordered Chicken Saltimbocca and my wife ordered a Pork Medallion dish (a special). My chicken was awful. It was a huge breast, and it wasn't pounded thin, so the meat itself was a little dry and rather tasteless. Two shrimp were perched on top along with some Tarragon (!!!) prosciutto, and cheese, and it was dressed in a tangy lemon sauce. I don't know if was a mistake or what, but the tarragon fought with the other flavors to the point that the dish was barely edible. Classic Saltimbocca is made with sage... tarragon just doesn't work.
On the other hand, the pork dish was divine. The medallions were very tender, and dressed with a simple mellow mustard sauce. It was served with extremely buttery mashed potatoes and crisp green beans. This dish was harmonious and delicious, and, as it turns out, was Gordon Ramsay's special that night.
I won't go into details on the starter & dessert, but they were nothing special.
H&M's used to charge high-end fine-dining prices, but the service and food really didn't warrant it. When our main courses came, there was a "plate auction" (Who ordered the pork?), silverware wasn't replaced, etc.
On Saturday, they threw a "Farmer's Market" on Main St. to relaunch the newly-redecorated restaurant with a new, simplified menu with a "Farm-Fresh" concept. The new menu's most expensive item is the same price as the cheapest main dish on the old menu. The new menu is divided into sections such as Lighter Plates (Fontina, Asparagus & Green Onion Quiche, Ribeye Roast Beef Sandwich, Cured Salmon Platter, etc.), Soups (Roasted Carrot & Ginger, others), Salads (Caesar, Harvest, Cobb, Greek), and Entrees (Free Range Chicken Stew, Lamb Burger, Braised Short Ribs, Salmon and Crab Cakes, etc.)
I spoke with one of the owners that day, and he said they would now be open every night. However, when we came by on Monday for dinner, they were closed. (Maybe they needed a day off after the filming?) I hope they keep up with the changes... The changes make sense and will attract people to come to this restaurant regularly, not just for special occasions.
As for the experience of dining on camera for the TV show, it was interesting. When each course was served to us, a camera, sound man, and producer came over to our table. The camera was only a foot or so away from our faces, and the producer asked us questions, "How's the sauce?", "What do you think of dish?". My wife (a chef) was quite eloquent, while all I could get out was a few words. It was definitely a fun experience. I was very impressed when Ramsay made a few passes through the dining room to check on things, even though the cameras were not around when he did it. He seemed genuinely interested in what was going on and how people were enjoying their meals... it was definitely not a "show". We did get to talk to him a bit on Saturday, and he seems to be a very nice guy, despite his on-screen persona.
The Farmer's Market they did was a blast. Most of the town was out for it, and it featured some local purveyors like Terhune's Orchards, Hendrick's Farms & Dairy, a Pickle Maker, and others. Everyone was happily nibbling and enjoying the nice weather.
I hope H&M's does very well as a result of this. They are very nice people, and their heart is definitely in it.
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cranrob Feb 19, 2008 07:44AM
MY HANNAH AND MASON 'EXPERIENCE'
Well, I have returned from my dining experience at Hannah & Mason and am sorry to report that it was a big disappointment from start to finish.
We arrived 10 minutes before our reservation time, only to be met with a slack jawed stare by one of the Servers and no verbal or physical greeting/acknowledgment . She walked away from us and didn't say or indicate to us that we should wait, be seated, whatever... Just nothing. When she walked back again, we asked her what was going on to which she replied. "Someone has to set up a table for you". We asked if our reservation was even recorded to which she replied. "No" No smile.no apology. Let me note that the restaurant, which has two small rooms, was practically empty The other Server set up a table as close to the kitchen as was physically possible. It was literally against the wall that separates the kitchen from the dining room. There was a HUGE window a/c blowing cold air directly on us. When we politely asked if the vents could be turned, our Server told us she had a heart condition and that she "couldn't turn it off or she would die.'. Seriously. that's exactly what she told us! We explained that we were just asking for the direction of the vents to be changed, which she then grudgingly asked the other Server to do. Not a great start to our visit but we were still hopeful. While we were waiting to order, we looked around. The physical charm of the restaurant, begins and ends outside. The interior is completely devoid of anything approaching charming. It's painted a disasterously shocking turquoise.
There are a few cheap poster-like glass framed prints on one wall, and, one more on another wall. That's it: Not even anything on the tables. Really a shame.So much unrealized potential
Now....The food....(Sigh!)
The menu looked promising... It was pretty much downhill after that. Despite 4 out of 5 of us ordering entrees and a la carte soups, and not just sandwiches, no rolls, bread, or even crackers were servied with the meal. Even your basic neighborhood Diner serves some crackers with soup. I will say the Onion soup was tasty. The soup du jour was mushroom and apple. The flavor was ok, but, like most of the other dishes we tried, it was much too salty. We specifically asked if the crab cakes contained real crab meat and were met with an indignant "Well of course at THIS restaurant it's REAL lump crab meat!" WIth that assurance, 2 diners ordered the crab cake entree, another, the 4 cheese quiche, and the pork tenderlion entree and one diner ordered the chicken paninni sandwich. The crab cakes were basically a dry crushed cracker crumb mixture containing less crab than a local Diner's "crabmeat stuffing" No salad accompanied the crab or pork entrees, and only the barest amount of mashed potatoes for the pork and 6 baby asparagus and about a tablespoon of corn salsa, for the crab. The remoulade sauce was so salty, I was at last thankful for the paltry serving. The quiche, while texturally lovely, was also very salty, though in fairness, that might be inherent with a 4 cheese anything. The checken paninni was ok, although the fries served were limp and room temperature, reminicent of those dreadful school cafeteria fries we all ate... And hated. We mentioned to the Server that the crab cakes were basically bread crumbs and contained no lunp crab meat. She told us she'd inform the Chef what we said.
As soon as we finished (Actually, one of us was still eating) the Server rermoved our plates and asked if we wanted dessert, to which we replied, "No thank you. We're just talking" The check was immediately brought and she began to remove our water glasses. When one of our party stated that she'd like to keep her glass. The Server mumbled something about having to get to her 'next job!.' As soon as she gave us the check, she sat down at a nearby table and only then when we were calculating the bill (AKA: The tip) did she begin to engage us in some friendly conversation.
Lest anyone think it (she) was busy, not another table was seated the entire time we were there.
Needless to say, I won't be going back. Not so much because of the food, which was mediocre at best, but due to the poorly trained staff. Frankly, I'm surprised they are still in business. Perhaps they just cater to a customer base that doesn't have a lot of local restaurants from which to choose and therefore accepts mediocre, food and unhospitable, unprofessional service.
If Gordon was really there, either he didn't do a good job, they didn't pay attention, or he just gave up. The least he could have done was to paint the place a color that doesn't make you want to rip your eyes out!
If anyone has another rec in this general area, I'd welcome a posting.
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Tay Aug 30, 2008 09:01AM
