Macelleria Braceria Trattoria Rauseo

Buongiorno,da quanto scrive forse ha avuto un pizzicagnolo a Milano perché se veramente avesse fatto il macellaio dovrebbe sapere che la Bistecca non va Ben cotta come l' ha chiesta lei,la carne frollata più la cuoce più diventa stopposa perché parte dei suoi liquidi li ha già persi in Frollatura ed ecco perché noi consigliamo una cottura Medio/Sangue.Il resto dei commenti sono senza senso anche perché la Bistecca viene pesata al momento del taglio e le abbiamo mostrato lo scontrino della pesata,di lesso mi sa che c'è solo lei che ha fatto storie dal momento in cui si è seduto.

Good evening, thank you for your review, but you wrote some inaccuracies that need to be corrected for those who read, on our menus the price of each individual course is clearly written, in this case you took a steak weighing 1,500 kg The …Good evening, thank you for your review, but you wrote some inaccuracies that need to be corrected for those who read, on our menus the price of each individual course is clearly written, in this case you took a steak weighing 1,500 kg The only mistake that was made by the colleague was to attach the weight receipt for another steak cut at the same time as hers. At the time of the bill, the receipt was given to her. Immediately afterwards she pointed out the mistake to us and it was refunded immediately, so I don't see where the mockery occurred, we apologized to her and that was it, then you believe that those who work unfortunately cannot make mistakes, I hope that in your work you never make mistakes. Kind regardsMore