http://mainlinedine.com/rest/verdad-tequila-bar-bryn-mawr.html

http://verdadrestaurant.com/

It’s not a bad place to eat, but the decor mixed with the same food over and over gets pretty old.
I have never had a bad meal, but I wish they would change their menu so I could try something new from them.
I enjoy going their for lunch, but how many times can you order the Bison Quesadilla or the Calamari?
Variety please!!

I do recommend this to all my friends, and tell them to look past the dingy, dark decor.
Definitely a lovely gem that needs to be spruced up.

Something I MUST note-

I had dinner there a week before and feel it is a much better reflection of their quality – They started off with homemade rolls (very good & warm!) I started with the crab- it was okay, but I tried some of the soup my friend had- it was a great seafood chowder. My friend had the filet- it was a bit under done but for the best, she tried it and now likes it better that way. It came with amazing truffle mashed potatoes. I had the tuna, the tea went really well with the dish. We didn’t have room for dessert (either time I went) but I will go back again and make sure I save room for it next time- the menu was unique and worth a try.

As for the service, the only thing I can say is that it took a long time to get dessert menus but it was a busy night and we got our coffees quick so it made up for it. And personally I liked the attentive staff asking me if I needed more wine or if I was done my dish before they took my meal away…

To top it off they have chocolate Kiss’s at the door! yum!

We were seated quickly and immediately noticed that there’s nothing separating the kitchen from the dining room, so you’re treated to every noise and shout that’s going on in there. The next thing we noticed were that the tables were strangely large so that you feel as if you’re a few miles away from the person across the table.

Our waiter arrived after a few minutes and while he was polite, he seemed awkward and inexperienced. The menus, wine list, and cocktail list were in these ridiculously huge covers and mimosas were strangely absent from the list of cocktails. While we were looking at the menus, the bread came along with butter and cream cheese. The bread basket contained four halved croissants. We asked if there was anything besides croissants and our waiter returned with halved chocolate chip scones. I’ve been to much less expensive brunches where we got not only a variety of breads and rolls, but also a wider selection of jams and spreads.

After the bread misfire, came the coffee misfire. A server came around with coffee and poured for my mother and then for me. I could see as she was poured my mother’s cup that we were getting the bottom of the coffee pot and when I tried my coffee, it was as lukewarm as I expected it to be. After my pour drained the coffee pot, the server disappeared without a word, leaving my father coffeeless. She eventually returned and my father got his coffee.

For starters, I had the sweet potato ravioli, for which I got three undercooked ravioli served in a huge pasta bowl. I took a bite out of two ravioli and ignored the rest. My father got the spring roll starter which was a single deep-fried spring roll served with a small bowl of sauce on a bizzarely large rectangular plate and when the waiter started to set down the plate, the spring roll started rolling around. Whoever plated this needs to work on appearances; it just looked so unappetizing, that greasy little overcooked spring roll in the middle of a large plate with no garnish or anything save a blob of red sauce at each corner of the plate–at least do something to keep the damn thing from rolling.

During our long wait for our salads, a server came by with another table’s starters. Instead of simply apologizing and going to the correct table, he seemed overly embarrassed.

Salads finally arrived and we all had the spinach salad with blue cheese, walnuts, and pear slices. My mother’s salad had a chunk of walnut in it about the size of a golf ball, but they were good, if not distinguished from similar salads at other restaurants.

Oh, another annoyance with the service was that whoever stopped by to refill our water or our coffee or remove our plates always felt the need to interrupt our conversation and ask if we needed more coffee/water/plates cleared. They need to work on being attentive without being intrusive.

Entrée arrived. My father’s peppercorn steak was cooked to perfection, my mother’s chicken was delicious, my French toast was strange. When I read the menu, I thought that the item was “French toast, pancakes, and Belgian Waffle” and thought I’d get a piece of French toast, a small pancake or two, and a small Belgian Waffle. So I’ll admit that maybe I misread the item, but since it was an “or” situation, not an “and” situation, they should have listed them separately on the menu. When I ordered I just said “French toast” and ended up getting French toast made with a croissant. Croissants have loads of butter to start with and the attempt to turn them into French toast reduced mine to a greasy, flattened piece of bread. I couldn’t taste any egg on it. My entrée and my mother’s entrée had undercooked potatoes as a side and fruit which looked and tasted like the fruit you’d get in economy class on a long-haul flight—it didn’t look fresh and didn’t taste like much.

Entrées done, the waiter came by with three dessert menus. I think this is the first time I’ve been to a restaurant where there wasn’t a single item on the dessert menu that interested me in the least bit.

So no desserts for us. The check came, was paid, and my mother received an ugly flower from the waiter. As we left the restaurant, the two valets saw us leaving, but waited until we were past them to say, “You guys have a nice day,” to our backs.

Blush: If you want to be fine dining, then you have a lot of improvement to do. If you don’t want to be fine dining, then work on the quality and appearance of your food and cut your prices.

Also, get rid of the step in your dining room. Two of your waitstaff almost fell on their faces after failing to successfully negotiate the step.

As for Cameron’s comment of: “In the future if there is a problem, don’t trash a hard working and VERY nice restaurant. That we need more of on the mainline.“

They might be working hard, but they’re not delivering a product in line with their prices so I don’t think that any criticism is unjustified. The Main Line does need more nice restaurants; Blush is not one of them.