The Design District's Fratelli Lyon
stands out for its authentic take on Italy's light fare. From the
antipasti, salumi, and formaggi to the house-made pastas,
the restaurant prides itself on staying true to modest portions and
But is the food worth enduring subpar service and perhaps sitting in a dark
How can the staff members be so rude, and
poorly trained, at an eatery offering $12 salads and $27 entrées?
How can they justify seating customers in a dim hallway at a cocktail table
with plastic seats? Why is it so damn dark you have to strain to read the olive-oil-stained paper menus folded in half? Why couldn't they chill the
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
room-temperature water served in a reusable one-liter glass bottle? And why do the shabbily dressed order-takers
("servers" is reserved for those of a higher calling) -- wearing jeans and sneakers and lacking knowledge of the menu and the
basic requirements of their profession -- allow patrons to wait more than ten minutes for cocktails?
By the time the rude order-taker returned, our appetites had vanished and we decided not to order dinner. When we asked for the check, the order-taker processed the credit card, set the bill on a plate, and returned to pull the payment off the table before we were finished with our drinks.