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  • First, if you want avant garde, fusion-style dining like you saw on some cooking reality show, this restaurant is not for you. The menu is online. If classic dishes like Beef Wellington, Veal Marsala, and slow-roasted Duckling don't appeal to your refined palate, eat somewhere else. If you want a sleek, modern dining room with an open floor plan, exposed kitchen, and fancy bathroom where you can't exactly tell how the sink works at first, this restaurant isn't for you. Second, the reason that the clientele is older is that they appreciate a leisurely meal with quality, traditional entrees in a classic setting; they don't need a bunch of unnecessary bells and shiny whistles to determine that their food tastes good. Unfortunately, most people under forty now associate quality with sleekness and modernity, so the appeal of the wood paneled and separated rooms, amazing bar, and country club feel seems to have been lost on my generation. The food was delicious, even their quirky cottage cheese and relish tray (which is NOT pickle relish, but relish as in fresh vegetables and olives). The service could be better. Our server was adequate, but not great. The busboys were the real problem; they were clearly never properly trained in etiquette. For example, that my plate is empty and silverware arranged in that manner indicates that I am finished. Don't ask me. Don't bring us our food when half of the table is in the bathroom. Don't ask if we want more water, just fill the glass. The service made me feel as if I we're at Outback or Longhorn. If your restaurant is going with an old-school vibe, you need to provide quality old-school service, or the experience does start to feel outdated and bland. The service was two stars, atmosphere and food were five.
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