I'd make a scene. I know both how to make it and how to spell it.

I'm not sure what I'd do. I might just do what you did because of the wife.

That's certainly not standard though. The problem with causing a scene is if the manager is shady enough to bring out a blatantly re-warmed dish then he is shady enough to spit in your food or something if you force him to bring a new one. If this was a chain of some kind I would think about bringing this to the attention of head office.

You need to stick up for yourself and refuse to play for the dishes that were unsatisfactory (you should be well within your rights)..

Never pay for a dish that is unsatisfactory. I always hated it when someone would order something, it would come out perfect and they would want it taken off because they didn't like it. I don't believe restaurants should have to deal with people not enjoying good food. They should deal with poorly cooked food fo sho.

Most restaurants in that price range do have certain items that are premade by a prep-cook team.

Stay at home and fix your wife this lunch that tastes damn good and fits well within the budget of all of us that don't have 5 figure weekends Serve with a nice red wine or your favorite cerveza.

CHICKEN GIZZARD JAMBALAYA
2 tbsp. butter
1 tbsp. oil
1 1/2 lbs. chicken gizzards
1 tsp. salt
1 tsp. pepper
2 c. chicken stock
2 stalks celery
2 carrots, chopped
1 onion, chopped
1 c. uncooked rice
1 tbsp. Worcestershire sauce
Heat the butter and oil in heavy saucepan. Add the gizzards and cook over medium heat until well browned. Add the salt and pepper stock and vegetables and let simmer covered for 1/2 hour.
Add rice and Worcestershire sauce and simmer, covered until the rice is tender and all stock is absorbed, about 45 minutes. Uncover and let steam for 10-15 minutes off the burner.