bijoy`s restaurant

I ordered the lamb rack and had a conversation with the waitress about how I wanted it cooked, explaining that not all places medium is the same as others. I wanted it pink in the middle. It came blue throughout over half of it (blue is cool to the touch, not heated at all), very rare to the edge, with 1mm of pink at the very edge. The waitresses face dropped when I showed it to her. She got a plate and asked me to scrape the meat onto it to take back... um no thanks, take the whole thing. The cook came out and couldn't talk she was so sick (laryngitis plus who knows what). This is during the middle of the Covid 19 scare. Someone that ill should not be near food let alone handling, cooking and serving under cooked meat. She convinced me to try the filet mignon. I pointed with the fork to the pink area on the lamb and said that I would like the middle of the filet like that. The filet (sliced into 4 thin pieces) also came out blue throughout, not a spec of red on it. There was literally one tablespoon of rice pilaf on the plate (I did not eat any on the lamb plate). I picked up a hamburger on the way home. To be fair, they comp'ed my wife's meal (as they should have) and my appetizer and one drink each. My wife's duck was done very nicely. I left the waitress a $10 tip as she should not be left out in the cold because the cook had a bad day. A good friend had heard that I was going there to celebrate my birthday and purchased a gift card for me. I went back a couple of days later to talk to the owner (Bijoy) as I do not want to go there again. He would not accept a return on the gift card He kept interrupting me when I was trying to tell him what happened. In his words "blue is the french word for rare", "you cook meat from the outside in" (repeated 3 times), "you can't cook lamb until it's pink". Really? Blue is a step that is way before rare, where the meat is still cool and uncooked in the middle. Can't cook lamb until it's pink? Really? You mean you won't cook it until it is done the way that the customer requests it. He also seemed upset that I "seem to think that I know something about meat" and asked me to justify it. I told him that I used to work at a steak house called the Ancaster Old Mill (I served tables for 3 years there). His reaction? "That doesn't count!" If you insist on going here despite the warning, and you order the lamb (or the filet), expect it to come out the way that they want to cook it (fast as possible) and very, very rare. Also, expect them to rush you through your meal, we were the first ones seated that night and we ordered our drinks and meal at the same time. We got our salad well before the drinks. Speaking of salads, the bacon on the bacon tomato avocado salad is a misnomer. There was a good portion of avocado (1/4 of one), same for the tomato, but just a few crumbs of bacon (less than a gram).