StuckinITH

I think you can remove the LIM flight. Does not qualify as Polaris.

krazykanuck

A few pictures I took, mostly of food. Most of the portions were on the small side, with the exception of the Polaris burger, which was delicious! The shrimp app, eh could take it or leave it. The 2nd dish I had here, the etouffee was pretty good, all 7 bites of it. The tres leches bites was ok but didn't really taste like tres leches. The bread pudding was delicious though!

As kirkwoodj mentioned, the servers seem rather inexperienced and the kitchen was just very out of sync. From meals taking forever to come out, like my dinner came out and I was done with it before the other main came out at all. Drink orders being forgotten about and left at the bar until prompting the server. Just stuff like that. I ordered dessert and it didn't appear for probably 15 mins, and once I mentioned to another server I was waiting for it, it showed up immediately. And all of this was with the restaurant 1/2-2/3 full at most. I can't imagine how flustered they might be with all 28 seats full. A couple friends at another table still didn't have their main meals after 30-45 mins when I left around 8:30.

The shrimp app:



The cajun sausage and chicken etouffee:



Tres leches bites:



The bread pudding:

J.Edward

MysteryTour

The wine and food offerings look significantly better than I am generally served in Polaris on board. Explain that.

amtrakusa

to serve food and liquor onboard cost significantly more than serving the same thing on the ground. it is also a much more complex operation to get everything right. it is true from product cost, tax/fees, and labor cost perspective, and maybe others.

EWR764

SFOdelayed

slickvik

MysteryTour

Forgetting the food for a moment, I see several roughly $40/bottle wines on the lounge list. The wines served in Polaris in the air tend to be more in the $20/bottle and less range. This is the disparity I am trying to point out. Maybe I should keep my mouth shut lest someone from United finance notice that and kill the better wine in the lounge as well.

amtrakusa

im sure there is also a lot of waste for wine/liquor in the air. people can't track them, people steal them, stuff just disappear. It is probably far more cost effective to have something reasonable on the ground.

StuckinITH

They already removed our Veuve Clicquot from the ORD PL. But you are right that some of the reds look tempting. Maybe I should switch to that.

EWR764

StuckinITH

They do serve the PH Brut on board when they don't serve Nicolas Feuillatte, Ayala or whatever is in that price range. At home, we do drink PH Brut or Nicholas Feuillatte when we feel like having a glass of Champagne when we don't have a special reason to celebrate.

greg99

Still having teething problems with the kitchen. Quesadilla was cool with unmelted cheese. I chose not to send it back, since heaven knows that the quesadillas I make at home aren't always melted all the way through. I do expect better at a restaurant, though.

I share the prior comments about the buffet food. Not terribly exciting or very flavorful.

Soft drink refrigerators not very cold, and no self-serve ice. Servers brought mini diet coke cans, with no glass of ice. I know they have ice in the club, because I had it in my caiprinha.

Servers still working on their pacing of walkthroughs sometimes it's every three minutes, then long stretches without anyone.

I've only been to the SFO Polaris lounge before this, but I would give the nod on food service to SFO (both on buffet and sit-down).

The one place where IAH gets the win is that they dealt with the bathroom occupancy issue the way that I thought SFO should have done (and it's more important in SFO because the hallway is much darker) with little red and green LED's at each door.

IAH-OIL-TRASH