[Vincent's on Camelback
Restaurant Review
Walking into Vincent on Camelback, one has the impression of entering a French country home. The atmosphere is more French than southwestern, but Chef and Owner Vincent Guerithault finds a balance of the two aesthetics in his Southwest/French fusion cuisine. Vincent uses French cooking techniques and southwest ingredients to carve a unique niche in classic style. For example, the Corn Ravioli with White Truffle Oil has been one of his signature dishes since the restaurant opened in 1986. Whether choosing from the classic or nouveau menu, patrons enjoy the timeless evening Vincent’s creates highlighted by creative dining.
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| Date: | June.16.2011 | Name: | Gregory |
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| Ratings: |  |
Title: | VERY Disappointed |
I was very excited to go on our anniversary dinner to Vincent's, but left very disappointed. The service was abysmal. The wait staff was more interested in a local caterer and her spouse than any other patron in the restaurant. We waited an average of 12 minutes to get our water glasses refilled (I timed it) and it took about 40 minutes from the time we ordered to get our entree. The waiter even forgot my wife's salad. The food looked good, but was extremely bland. It was as if the chef forgot to use any spices at all. We had the scallops as an appetizer... very tender, but the sause was tasteless and lacking. Same with our meals (wild boar and sweet breads). It was my wife's second time at Vincent's and she kept telling me "this isn't like them." From my experience, I will not go back. Last year we enjoyed our anniversary dinner at the Capital Grill and it was outstanding in every fashion. I wish I could have a "do-over" so I could take my wife there.
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