When I entered this establishment at 645pm, I was the only customer on a Tuesday until the rest of my party arrived. The bartender was very cool. We were sat immediately and our waiter was attentive and friendly. Strangely we were sat right next to another party of 4, even though no one else was present. They were extremely obnoxious!
We ordered from the charcuterie offerings to get things started. All the descriptions of the items were spot on to the actual offerings. Just thought the food offering was just not enough for the 4 of us.
Entrees took a good 30 minutes due to the slow retherm of the short rib entree, which was sous vide cooking. All well, but it would have been nice to have been told that information at the time of ordering, not when we looked like we were being ignored.
Food presentation was well executed except for the pasta dish which was tossed together just like at Olive Garden. And what is up with serving tail shells in a pasta dish? Or for any other dish that is not finger food? Really now!
All my co-diners enjoyed and complimented their entree. I asked about an ingredient in mine and got a pretentious answer that made me realize that this waiter thought over expressing the preparation of my dish was his way of expressing his knowledge and sounding good, but to a 30yr classically trained chef, he looked foolish.
We will go back to experiment with more options soon. Stay tuned!