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После посещения этого бара можно насладиться прогулкой с видом на Goddard's Souvenir Express. REIGN Restaurant понравится ценителям канадской кухни. Оценка этого места 4.4 на Google.
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Ar F
месяц назад на Google
Food was great and of top-notch quality. Our server, Victoria, was absolutely fantastic! Provided not only amazing service but also sparked meaningful conversations that felt genuine and authentic. Absolutely a gem to have at this restaurant! Food: 5 Service: 5 Atmosphere: 5
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Nenad Dikic
3 месяца назад на Google
Ten Empty Tables in Toronto The REIGN restaurant at the Fairmont Royal York Hotel in Torontocould serve as a small metaphor for the modern city itself: everything is beautiful, everything is expensive, everything appears well organized — and yet, in the end, you still is not.The setting is undeniably beautiful. There is something old-fashioned, almost cinematic, about the place. It feels as if you have stepped into a hotel from another era, a time when breakfast was not simply eaten quickly, but performed as a small social ritual. Good jazz plays in the background, the ceilings are high, the details carefully designed, and there is a clear sense of tradition and luxury. Everything is ready for a perfect start to the day — until the organization gets involved. And the organization is a story of its own. In most European restaurants, things are much simpler. You sit down. A waiter comes to your table. You order from him. He brings the drinks, brings the food, clears the plates, brings the bill and takes the payment. The system is not always perfect, but it is understandable. There is one person who sees you, follows what is happening at your table, and understands the whole situation. In North America, especially in large hotels, this simple act of having breakfast is often divided among a small army of employees. At the entrance, you are greeted by a host or hostess. Someone else clears the tables. A third person resets the cutlery. A fourth takes your order. A fifth brings the food. A sixth may bring the coffee. And when a problem arises, a supervisor appears — someone to whom you then have to explain once again what was already obvious. This morning, around ten people were waiting in line outside the restaurant. The hostesses increased the tension by repeatedly explaining that there were no available tables. The line stood still, people waited, and then I was finally taken to my table. Around me, there were at least ten empty tables. When I said that all of us could have been seated there immediately, they called the supervisor. I then had to briefly and calmly repeat to her what could be seen with the naked eye: guests were waiting, tables were empty, and the system was failing to connect the two. She apologized politely, which was professional. But the tables remained unset, and people continued to wait. That may be the best image of the whole problem. There was no shortage of staff. On the contrary, I could see someone clearing tables, people setting them, others bringing food, and servers taking orders. What was missing was simplicity. What was missing was flow. What was missing was someone who could see the whole picture. Breakfast itself is another story. At a time when most hotels offer a buffet, breakfast here is à la carte. When I asked why there was no buffet, the answer was that they cook eggs to order — as if hotels with buffets prepare their eggs the day before. There was something almost charming in that explanation, but also something deeply bureaucratic: the system has to justify itself, even when the justification is not very convincing. The price is a separate matter altogether. It is difficult to have breakfast here for less than fifty Canadian dollars. For that amount, in many restaurants, you can have a proper meal. Here, you are paying for the atmosphere, the history of the hotel, the location, the jazz in the background, and the feeling of being somewhere important. That is not the problem. But if that is the price, then the service has to follow. A hotel with so many stars and such a history should do better. Not because the guest has the right to be spoiled, but because luxury is not only marble, jazz, and beautiful lighting. Luxury is when the system works so smoothly that you do not even notice it. When you sit down without drama. When the coffee justifies the price. When ten empty tables are not left standing as proof that procedure has defeated common sense. Food: 4 Service: 3 Atmosphere: 4 Meal type: Breakfast Price per person: $60–70
R
Ответ владельца
3 месяца назад
Thank you for taking the time to share such a thoughtful and detailed account of your experience at REIGN. We sincerely appreciate your observations, your feedback regarding the service flow has been shared with our leadership team for review. We value comments like yours, as they help us identify opportunities to improve. We hope to have the opportunity to welcome you back and provide you with the seamless experience you rightly expected.
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Cormac
4 года назад на Restaurant Guru
Breakfast was very underwhelming for the price. I had a smoothie bowl, almond croissant and a cappuccino. You would think not much could go wrong there. Smoothie bowl was far too sweet, the croissant was fresh but again, too sweet. The cappuccino was lukewarm and very small. Service was also so so.
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улица Вест-Фронт, 100, Торонто, Онтарио, Канада
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Режим работы
| ПонедельникПн | 06:30-22:00 |
| ВторникВт | 06:30-22:00 |
| СредаСр | 06:30-22:00 |
| ЧетвергЧт | 06:30-22:00 |
| ПятницаПт | 06:30-22:00 |
| СубботаСб | 06:30-22:00 |
| ВоскресеньеВс | 06:30-22:00 |
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