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One Bridge Street

1 Bridge Street
Northampton, MA 01060

(413) 586-2664
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One Bridge Street Reviews

  • My wife and I decided to try out the special menu (for $26/person) and were very disappointed at the quality of the dishes and service. The wait staff was extremely inexperienced, and it took us 15 minutes to try get their attention to take our order. The main dishes were unimpressive, served lukewarm and non-descriptive. The chicken that we ordered was an uncommitted attempt of a fusion dish. The dessert was your run-of-the-mill carrot cake, and it was drenched with a far too sweet frosting. Anyone who understands what a good dessert is should know that it does not mean too much sugar and it should be a subtle blend of flavors. We won't be going back for sure unless something dramatic happens. We didn't feel it was anything more than many diners around the corner. Del Raye addresses itself as a high class restaurant in Noho but fails to substantiate its reputation by a large margin.
    22222 by ChefMoz.org on Aug 21, 2006


  • Del Raye needs to get serious about maintaining quality. Martinis are served lukewarm. Other cocktails are served just as indifferently. The bartenders seem not to know how to mix basic libations and the service staff is unaccountably uneven. Imagine ordering a bottle of champagne without the server knowing enough to allow someone time to taste it before pouring everyone else a glass. It isn't the end of the world but it is a serious breach in service and connotes a breach in the understanding of service and ultimately it's service that rightfully keeps patrons interested in going back to a particular restaurant. The Caesar salad was dry. The rolls were served at "whatever times" and there is little to no attention paid to the finer details. Del Raye is in a very competitive market and it has failed to maintain its reputation as a first class restaurant. I have been a patron for more than eight years and I am very disappointed in its overall decline. Since most organizations function on a top down basis, it is incumbent upon management to oversee and maintain quality if it wishes to maintain its discerning clientele.
    22222 by ChefMoz.org on Aug 05, 2005