Our dining group chose to try Bistro Phillipe, billed as a 5-star dining experience. Our group made reservations for 20. We gathered in the bar

at 6:00pm. First impression, bar was nice, the ambience seemed nice, drinks were served timely. Then we adjourned to our dining room at 6:30pm

where we were ordered some wine. Our bar tab had not be closed out, so we inquired whether we should pay or whether it would be transferred to

our dining check.

Our server seemed friendly, advised us of the specials and gave us a few moments to look over the menu while we waited for our drinks.

Unfortuntely, the management only alotted one server for our group, so placing orders took some time. The rest of the restaurant was fairly

quiet, few patrons, so additional help should have been available.

We ordered all of our courses, except dessert. We tried the mussels in the white wine and garlic butter reduction. The mussels were good although

they left several closed shells in the bowl (a sign of either under cooking or dead before). While we enjoyed our appetizers, the bar tabs were

distributed for an awkward moment during our meal. This should have waited til the end of the meal or closed them before we left the bar.

Our entrees arrived about 7:45pm, not all entrees were ready or delivered at the same time. Some entrees were incorrectly ordered, some items

were not available and we weren’t informed until after orders started arriving. Service was extremely slow. We ordered soups and ceasar salads.

The soups were lobster and crab bisque, and leek vegetable soup. We assumed the soups would be somewhat hearty, but we got pureed warmed liquid,

and not at all extraordinary. The salads were good.

One gentlemen in our party ordered lamb pie and got a rack of lamb instead. He did not recieve his lamb pie until most of the other diners were

nearly finished with their entrees. He received no discount or compensation for the error.

At this point, about 8:30, we asked our server if we should order our desserts to ensure timely delivery. We received our desserts around 9:15pm.

We ordered coffee and espresso. THe coffee came in a timely manner but the espresso was brought luke warm, instead of piping hot. THe desserts

were unimpressive and inconsistent to say the least. Those who had beignets, described them as doughy and not hot enough. THe crepe suzettes were

wonderful, but the profiteroles were okay, not impressive.

We asked for our checks, and waited, waited and waited. Checks were delivered to the other table only to be gathered as there was an error on

every check. Our checks were delivered and then gathered with our cards. Four of us had to help the server identify our tickets and credit cards

as they lost track of the order. Another server returned our cards and checks and handed them to us to figure our whose card belonged to whom,

rather than asking by name.

Only once early on during this entirely unacceptable and chaotic ordeal did the manager ask how everything was. After realizing our

dissatifaction and disappointment he made himself very scarce and unhelpful. The real issue here is not with the food or the server, but the

management. There was no support for the staff whatsoever. While Phillipe’s culinary experience and expertise should be lauded, the management of

this establishment was heinous and atrocious at best. Typically restaurants want customers to return. Diners should be made to feel welcome and

appreciated, however we were made to feel as though we should feel priviledged for sub-par cuisine and service. To be touted as a 5-star dinng

experience the entire evening was a disappointment. This experience was like a bad episode of Gordon Ramsey’s Hell’s Kitchen on steroids. Sorry

but we will neither return nor recommend.

I’ve seen a lot of reviews on this restaurant and people frequently complain about Phillipe’s personality. He’s European. That’s all I can say. I am good friends with the manager, Christophe, and have subsequently been introduced (a few times) to Phillipe. I can see how people would consider him brash and uncaring but that is simply his character. He is proud of his work and takes it seriously. Maybe others shouldn’t be so sensitive.

Additionally, when dining anywhere in Europe it is an affair to savor. Laissez-faire is more their style and that is the vibe that is carried into this establishment. Relax, don’t be afraid to laugh, have a drink or two, and enjoy yourself. Rushing isn’t necessary.

I took a friend for her birthday.

Neither of us were that hungry so we shared two appetizers — the shrimp remoulade stuffed into a half avocado. I really enjoy this appetizer as it’s refreshing. I think of it as a feminine appetizer; I cannot imagine any guys I know ordering it.

We also had the turkey with gruyere sauce; the sauce is good for dipping the homemade bread.

We each had a salad. Hers had frisee and I had the blini salad which was what I ordered during my last visit. The salad was still good. I doubt if anyone else in Tucson makes this salad with lettuces, generous slices of smoked salmon (gravalax) with a blini and a lemony dressing. Think of the blini has a big French crouton.
I took half the salad home and ate it the next day; it was a bit soggy but it still tasted good.

Our finale was the apple tartin, suitable for sharing. It wasn’t rich like some desserts and had just the right amount of sweet with fruit balance.

I despise when people make snap judgments ten minutes after a restaurant is open saying that they will never go back. Wait three months and let the problems be addressed.

One of our dining companions spoke to Phillipe about our considerable disappointment….and after emphatically telling her how ‘delicious’ everything was … she could see she was making no headway. She suggested that perhaps a voucher for a future meal might be in order…. to his credit he ‘comped’ our food…but lost out on the chance to have us return for a second try … I “never say never” … .but this may be an exception.