Department of FoodieDepartment of Foodie
A friend of mine and I have been to “Ready to Eat” several times. Each time we’ve stopped in for lunch, we’ve been really impressed. We’re impressed with the quality of both the customer service and the delicious food. Let me break this down! First of all, it’s a charming eatery, with old-school West Village vibes, reminding us of the days when the crowd here was more artsy and less corporate. And it exists on an unassuming block, on Hudson Street. One could almost walk by without even noticing
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Sushi anywhere else is ruined forever. That's how great this experience was. Each piece of Omakase was more and more phenomenal. The chefs are true artists and the attentive, familial service from Ria was just bar none, the best of the best. The atmosphere, view, and styling was so unique and high quality. The whole staff were so generous with everything they treated us with. We spent out engagement celebration here and it will be a memory we cherish forever. Worth every penny.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Pretty damn good sandwich. Good price. There is seating inside * I’d go there again for sure.
Cold food was held above 41°F, warm enough for bacteria to grow.
Evidence of mice was found on site.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
I’m at a loss for words for how professional and amazing this experience was. Each course was well timed and paired perfectly with a boutique selection of wines complimenting the menu. Subtle excellence personified is how I’d describe every course. We enjoyed a full tasting menu and couldn’t be more pleased with the memories made and food enjoyed.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
Dishes and utensils weren't being properly washed and sanitized.
The quality of food to cost ratio is phenomenal! Freshes quesadilla ever! And paired with a well crafted expresso martini! Loved the atmosphere and music as well. Great for casual conversations and quick bites/drinks!
Food was left exposed to possible contamination during storage, prep, or serving.
House-packaged juice was missing required labels or warnings.
Hot food was held below 140°F, cool enough for bacteria to grow.
The required wash-your-hands sign wasn't posted.
Ventilation can't keep up with the grease, steam, or smoke.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
Very cozy restaurant with classic American foods. The burger and the Caesar salad was good, the monkfish kebabs were interesting but we wouldn’t get it again. Can also skip the chicken liver mousse. Desserts were great though! The coconut cake + the frozen custard were both delicious. Definitely save stomach for desserts here.
Food was left exposed to possible contamination during storage, prep, or serving.
No working thermometer in the fridge or hot-holding unit.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Pesticides were used or stored improperly, or applied by someone unlicensed.
Great food, great atmosphere, great local brews and impeccable service! Our bartender, Brad, was the absolute best! Came in to watch football with my husband. We're from out of town but felt right at home! Nachos were amazing including guac that was unreal! Local brews were so good! Had a few delicious seltzers and Brad recommended their Beyond the Haze IPA which was one of the best I've ever had! If you're looking for a place to watch the game without a wild crowd or if you just want a nice p
No one on shift holds the required food-safety certificate.
No written procedure for safely refilling reusable containers.
Someone was eating, drinking, or vaping in the food-prep area.
Food was left exposed to possible contamination during storage, prep, or serving.
The required wash-your-hands sign wasn't posted.
Cute space with lots of seating. Prosciutto sandwich is absolutely delicious. Coffee shake is amazing—tastes exactly as it sounds. The matcha tasted like straight water.
Food containing a prohibited substance was kept or served.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
very rude and misbehaved. Gave me a burnt pizza. when I said I don’t want a burnt pizza, he asked me to behave.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Hot food was held below 140°F, cool enough for bacteria to grow.
No working thermometer in the fridge or hot-holding unit.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
Wiping cloths weren't kept clean, dry, or in sanitizer between uses.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Cold food was held above 41°F, warm enough for bacteria to grow.
Clean utensils were stored where they could get dirty again.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
No working thermometer in the fridge or hot-holding unit.
The restroom was missing basics like toilet paper, a bin, or a self-closing door.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Staff hygiene fell short: soiled clothing, no hair covering, or unkempt nails.
Food surfaces weren't washed and sanitized between uses.
Hot food was held below 140°F, cool enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Food was left exposed to possible contamination during storage, prep, or serving.
Evidence of mice was found on site.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
The required wash-your-hands sign wasn't posted.
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