| rev:text
| - This might be a bit of a rant, but one very important part of this experience soured what would almost certainly have been a 5 star review and that's the bar.
When we arrived for our reservation our table wasn't quite ready, the hostess said it wouldn't be long, and we could wait in the bar and she would come and get us when the table was ready - cool.
When exactly did a bartender become a mixologist? It's not even a real word. Auto-correct wants to change it to seismologist or sexologist (what?). I'll tell you when; it's when the focus changed from making quality drinks quickly and efficiently for thirsty customers, to 10 minute "preparations" that include twisting basil and extracting elderflower. It's when the creation of the drink is more enjoyable for the bartender than the consumption by the patron.
This bartender takes his "art" way too seriously. The only thing that takes longer than getting a couple of drinks made here is how long it must have taken him to coiffure his beard and wax his moustache this morning.
When we arrived in the bar, the solo bartender was muddling mint or basil or nettles or something, staring into space, imagining his next trip to Goodwill or what colour his next pair of Keds would be. No eye contact, no welcome, nada. He seemed oblivious to his surroundings, lost in his craft. By the time he honoured us with his presence, the hostess was back, ready to take us to our table. It had been 20 minutes and we didn't have a drink.
The rest of the evening though was fantastic! Amanda was our server and she was great. Engaging and knowledgeable, funny and entertaining. She started off asking us if we would like a cocktail, with the caveat that it might take some time - yeah, we know.
Based on Amanda's recommendations we ordered courses and started with albacore and yellowtail crudo - amazing. So fresh and delicious. The burrata mozza was out of this world, the fresh mozzarella also very good. Squid Ink risotto was unique and worth a try. The semolina gnocchi was lighter than its doughy or potato brethren.The short rib was so tender it could have been eaten with a spoon - add the bone marrow to really move it to the next level.
We had dessert, but by then I was in too much of food coma to even remember what it was. Chocolate something, maybe?
All in all a very good experience. Would I go back? Absolutely. Would I skip the bar and go straight to my table next time? You betcha.
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