I have eaten at Kelly Liken three times in the past year and sadly it will be my last. The first time we found the atmosphere and food to our general liking. It was a busy ski season night. The food and presentation were good but nothing stood out. Mario Batali had just been there so the buzz was in the air. Maybe Mario got different food and service, maybe it was just an off night. So we decided to try it again. This time it was before their spring break. Our mistake. The limited menu became even more limited. Although the prices were deeply discounted it barely made it worth it.
The last straw came when we dined there recently with a group of 8. At a minimum charge of $75/person the tab can add up fast. If you have children, especially picky ones, this will not be your place. Service initially started off very good. However, except for the one server (I apologize I don’t remember her name.) it was uncomfortable. One person was gluten free and yet they kept putting bread in front of her. The busboy, although he seemed sweet, constantly and I mean constantly was spilling water every time he refilled the waters. Then he would promptly clean it up. Which meant shuffling of glasses and hovering over an already crowded table. He even broke a glass along side our table which also disrupted the conversation. He was very apologetic, but we had to laugh as even the table was cleared and glasses refilled waiting for the check, the water was again spilled.
The food: For our table of 8 it was big hit or big miss. The Elk carpaccio isn’t really a carpaccio since it’s really cooked medium rare. But it’s still delicious. The beet salad is more of an art piece than a salad. Four tiny baby beets barely cooked al dente doesn’t really make a salad. There were several fish dishes, either as an app or entree and they were delicious. The pork was so salty it was unpalatable. We declined on desserts. And with that our service became non-existent. A bowl of small treats were literally dropped on the table with no description while waiting for the check. When asked if any were gluten free from a passing server the reply was “maybe there on the bottom” thus rendering it contaminated.
Happily there are so many other restaurants competing for our dollars that have more consistency that we will now be able to enjoy. Mario, I love you and your food, but you can keep Kelly Liken to yourself.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.