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  • My g/friend and I had a pretty awful experience there Saturday night. Sad thing is, it was their second weekend open and they didn't have the benefit of being able to state that they were participating in Restaurant Week. The manager did come over and "beg" for us to return. He was advised by us (after he asked what we thought--and I gave him the option of whether he wanted to hear the truth) that the service from the kitchen staff plain stunk. We arrived at 6:30 without a reservation--sat in the bar. He acknowledged they were at capacity. I ordered a appetizer along with an entree and it took about a hour to get the appetizer. Once the manager got involved, things moved along rather quickly. For this to be an Open Table restaurant--between my g/friend and I we dropped "a buck" between us--the food was not all that spectacular AND the Kitchen service stunk (oops--I said that already!) to boot. Rather than the manager begging us (twice) to return, a complementary appetizer would have gone a long way. So--not only does the Kitchen staff need a primer on Customer Service but I believe it starts from the top down. To be fair, I left all these comments on the card AND advised that they would see them on Yelp. Also, I am NOT one to Yelp! at every twist and turn. I only Yelp! when it is really, really good or really, really bad.
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