Epiq Bistro & Wine Bar

Epiq Bistro & Wine Bar Restaurant Reviews:

High Expectations, Low Marks February 15, 2008 Food Service Atmosphere Cleanliness Overall        Valentine’s Day dinner is supposed to be tantalizing and delicious. The service should be impeccable, and the ambiance should be subtly romantic. It was with such high hopes that my husband and arrived about five minutes early for our 7:30 PM reservation to dine at Epiq in Concord, Ohio. We were happy to wait. The bar area was filled with contented-looking diners so there was nowhere to sit or order a drink. Neither was there a bench or a suggestion of where we might unobtrusively wait. We stood by the door in our coats. Three different wait staff checked on us, each apparently unaware that we’d already given our name. About ten minutes later we were seated at a table for two. With our chairs touching the backs of the occupied chairs behind us, both of us had about two inches between our average-sized abdomens and the table. We were also seated by a poorly-sealed window, so the area was much chillier than the rest of the room. Fortunately, a bit later after the diners behind my husband left, we were able to adjust the table a bit. Around 8:30, almost an hour after we were seated, we had been served our wine, water, and three pieces of cold, apparently stale bread—we dubbed it “crouton bread.” Our server assured me that my meal did not come with any pasta or potato, so I ordered a salad. By nine o’clock my husband’s lobster bisque arrived along with my tomato, onion, and mozzarella salad. Both were acceptable, but we’ve had better at Oliver Twist in Willoughby for a similar price. My free-range chicken in lobster sauce was pretty good. But the lobster tail that came with it was mushy in texture, as though it had been frozen, defrosted, and refrozen before cooking. Despite our server’s claim, there were mashed potatoes on my plate. However they were watery and not even as good as some boxed and frozen I’ve whipped up in five minutes at home. The four diminutive asparagus spears on my plate were definitely for garnish, not a genuine serving of vegetables. My husband’s prime rib was fatty, and cooked according to the chef’s convenience since the server had never asked my husband for his preference. Throughout the meal a loud couple at a table of six regaled the entire restaurant with their travels and bargain hunting skills. This is not the restaurant’s fault, but it was omnipresent and oppressive for us. Many other diners shot steely glares their way, so apparently others shared our impression. Our server had to be asked for everything—glasses for our wine, water, and bread. He even forgot to replace my dinner knife after clearing it with my salad plate. I waited about five minutes to catch his attention, and then used my husband’s butter knife to complete my meal. We finished our meals before he stopped at our table again. Around 9:30 our server brought us desserts “on the house,” an offer he’d apologetically made barely fifteen minutes after seating us. We were reluctant to stay for dessert, but by now we had developed a pleasant camaraderie with some neighboring diners and were finding each new problem rather amusing. The chocolate mousse with three blueberries on top was unimpressive. The pecan pie and vanilla ice cream were reasonably good, but the small portion might leave some wanting. It was fine for me. The coffee we ordered showed up after we’d finished our desserts. I watched our server pour it from an orange-rimmed carafe before bringing it to the table. When I asked if it was regular, he insisted it was. I passed on the coffee. The bill was well over $100. I wish I had eaten at the Subway next door and saved the rest for a good meal at Scotty’s on 185th or just about anywhere else. We had high hopes, but Epiq is definitely crossed off our list forever. Review By: Wine'N Dine From Mentor, Ohio

June 03, 2005        Arguably one of the best upscale eateries on the East Side, Epiq Bistro presents food and flair far beyond what its humble strip-mall location suggests. With its recent expansion completed in November 2004, the restaurant offers an inviting lounge area featuring a sweeping concrete bar, painted by local abstract artist and Epiq bartender William E. Kochever, whose works also adorn the maize and merlot walls. Executive Chef Tom Quick's elegant menu boasts a variety of creative appetizers, including tuna tartare and beef carpaccio, which fans delicate slices of raw beef under a crown of field greens dressed with a tangy vinaigrette and capers. Perfectly ripe slices of yellow and red tomato along with fresh mozzarella complete the dish. Entrees include some unique choices that showcase Quick's skill and ingenuity, including a melt-in-your-mouth Kobe-beef-and-foie-gras burger that is not to be missed. Review By: