The location makes you want to fall in love with the restaurant, because the view is fantastic. Unfortunately, both the food and the service were absolute garbage. I have been a member of Landry's (the company that owns Chart House and other restaurants) for a long time and I have never experienced such a terrible experience. I was in a hurry, so I phoned-in an order for takeout. A bowl of lobster bisque, and a mixed seafood grill. That is all I wanted -- a soup starter and my dinner. The rude hostess who answered the phone said it would be 40 minutes. I didn't ask why it would take so long, and I showed up 45 minutes later. The hostess just pointed to the bartender and told me that he handled to-go orders. The bartender then pointed at the hostess and told me to ask her. The hostess then again told me to ask the bartender, who shook his head and told me he didn't have anything. I was running around like a headless chicken trying to find my order so I could be on my way. The manager stops me and asks if I had been helped. No, I haven't. She then tells me that my order wasn't even in and for the inconvenience, she would comp my lobster bisque. No attempt to figure out why the person I talked to didn't enter my order in the first place. If I had the time to wait that whole time, why would I have chosen to take out instead of enjoying the view? Anyway, the food comes about 30 minutes later. They don't have to-go silverware... When I got home, I realized that they gave me the wrong order. Some sort of tilapia (which was awful) and creamed spinach (which was good but not what I ordered). I call the next day, and another manager starts arguing with me, telling me that he wasn't the manager on duty and so he can't verify what happened. I told him I had the receipt. It didn't matter. He wanted me to file a formal complaint with their corporate office. Wtf? Your restaurant screwed up and I have to work to fix it? I then asked if I could wait for the manager who was on duty to come in so I can talk to her. He said yes. Okay, so why didn't he just suggest that in the first place? I am already an annoyed customer because my order was late, and wrong. Why make it worse? Anyway, I called for the third time and the real manager told me she thought she heard me order the tilapia, but yeah, I can come and get the right order now. (They had my number but didn't call me to tell me this. I had to call and be put on hold for 10 minutes.) Great, now I can go get my dinner and bisque and we can forget about all that happened earlier. I arrive. AGAIN, THEY DIDN'T INPUT MY ORDER! So AGAIN, I had to wait 45 minutes for my food to come out. And they didn't give me another lobster bisque because I already received it the day before albeit with the wrong dinner. But they did give me a dessert, after I asked them for one. In any event, the food was not good even if everything had gone the way it should have. The fish was very fishy and tasted old. The shrimp was overdone. The salmon was okay, but I have had better. Even their lava cake dessert was really dry. The lobster bisque was good. It's just not the kind of food you spend at least $50 per person on.
This was the first time my husband and I had eaten at the Chart House in Cardiff, CA. We chose to go for Thanksgiving Dinner on November 27, 2014. We had been told by my daughter that this was a great restaurant. Boy, was she right. The food was the best we had tasted in a long time, and the creamed mushroom was out of this world. Every appetizer and entree was served on time: no waiting for our reserved table or food. The desert was outstanding, as was the turkey and extras. Our waiter, Justin, was terrific, friendly, accommodating and fast. The view from our table was breathtaking; twilight on the Pacific. The restaurant is newly decorated; and all the improvements really add to the magnificent ambience. We plan to return for Christmas dinner; and we will be dining here frequently from now on. Kudos to the fabulous chef and servers, and all who make a diner's experience unforgetable.
It was really just okay... the atmosphere was amazing just beautiful.... the service was on point... but the bugs... oh the bugs... EVERYWHERE .... I had to send my drink back 3times IN A ROW just look at the glass for God sake use your God given eye balls and look at the glass is there a bug in there? Yes?? Don't serve it to your customer then!!!! The whole time we were there we had at least 5 bugs literally served to us..... and my tri tip was really dry, the scallops were grossly undercooked... everything else was pretty good... pretty place but incompetent waiters.... I can't believe I had to argue with the manager about my lack of satisfaction with bugs in my food.... really?....REALLLY?????? ugh and I liked this place too :(
8-7-2014 • Over-priced... because the Chart House, like most dining-out.... is UNDER-STAFFED (except for a cluster of black dressed ladies converging around the check-in podium). And yes, to echo another reviewer's sentiment, the lady in black at reservations has a special glint of infliction in her eyes - when she informs you that your reservation will be delayed, unless you opt for the first table that becomes open near your reservation time. Why not re-position a few ladies in black, by putting aprons on them or make servers out of them when the "help" doesn't show up for work? How long do your wait for dried-out local Sea Bass? As long as you'll wait to get your water glass re-filled. Chart House needs a roving "water-only waiter" to keep glasses full. We cancelled the lobster bisque as the evening wore-on. My salad was chopped bite-size (easy to fork) with house balsamic, however the plate (visually appearing as unwashed?) had the balsamic oil coating the entire plate, which combined with a 3" single curved brown hair at the top margin of the saucer-bowl would have been enough to scare-off the unseasoned traveler, but rather than notify our over-worked waiter and delay dinner any longer, neither of us complained until now. We left a 15%+ tip for Adam. So ask him about the dining conditions and how much sea bass was left on the plate. The blackened-halibut was perfect. The squaw-rolls should be sold in a hot-bag to take home to eat in the car while driving. The serving staff are running non-stop down stair treads to a split level kitchen, and the stations fill-up quickly after 6:30 when each server begins running behind on their orders. Makes dining-out like...work! Next time?........Next time we're eating at Las Olas across the street, or sit on the deck at Ki's. We've never had a bad fajita-combo plate. And the service is relatively fast at both. This Chart House experience reminded us of the Beach House food-service attitude before they closed. Too many people now live in North County, and not enough fine-dining restaurants that employ enough staff for the people they serve. It makes dining an ordeal and you wonder why you went out of the house at all. Try a Monday or Tuesday night, when hopefully there's not a lot of "camp-ground" diners attending, but it's not the same "Chart House" that Joey Cabell developed. It's been a Lowery's for a long time now. Note: Window tables are on a first come, first served basis. So, your 6:30 reservation will most likely be delayed for an hour, unless you asked to be seated at the first available table - in which case, do not sit at the two-person table next to the northern back window over the flower bed. There's a blasting air duct from the floor that runs up the western chair, and some of the flooring is caving, so when Adam comes striding through the aisle, the floor gives-way and you'll rock like a boat. Bon Appetit !
Ignore the haters. Seaside and glorious sunset over the water. Fantastic service. Crab cake lacks the usual breaded filler garbage found in most restaurants and is wonderfully flavored. Price is excellent value. Highly recommended.