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| - Underwhelmed, yes I'd say this word sums up my experience. However, I will expand. We were here last night for dinner and I was a bit disappointed to find Chef Kevin Souza who just arrived here weeks ago has now moved on again to Nine on Nine (3rd move this summer for this talented chef). The space is very nice. It is full of deep reds which automatically relax and a nice dining area. The bar next to the dining area is a little bizarre because the seats are too low to the ground and force you to feel like your sitting at the kiddies table with you barely able to put your elbows on the bar. I asked about the ackward seating and was told it has to do with them buying a bar that was too tall and insurance issues on getting properly fitted seating. They have great big leather seats for lounging with your cocktails which are a nice touch. They've also recently added outdoor and rooftop seating which is great on a warm autumn day. The service was a little below average. We had a very unenthusiastic chap named Mick who didn't commit any major faux pas, but it was clear this was not were he wanted to be. The wine selection is okay. They have a few more expensive interesting options, but the waiter didn't offer any suggestions or seemed trained at all on the description of the bottles. The bread was okay. I'm guessing breadworks bread served with this interesting pomogranite and onion butter. The flavors worked okay for the butter, but I would have been more pleased if the butter and bread were served warm. I ordered the salmon tartare which had a nice flavor seasoned with cilantro and mango, however the fish itself was a little warmer than room temperature. This is not good for tartare. It should be served slightly chilled. Fiona had the scallop appetizer which was served on this extremely bland breadcrumb type pancake. The scallop itself was delicious and cooked perfectly however for $12 I think one deserves more than one average sized scallop. I had the lamb chops which were cooked perfectly and very flavorful, however the greens that accompanied were bland. They don't put salt and pepper on the tables which is okay and I've been to other fine dining where this occurs. However, if they won't provide the flavor enhancers they should be spot on with the seasoning. Red room is not. Fiona had the strip steak which was $42. This seems a bit much for strip. It was very fatty and had a weird chemical flavor. I'm guessing from a charcoal bricket. It was edible, but I've had better steaks at TGIF. We skipped dessert. The bill including tip was $180. This place is overpriced for the quality of food and serving size. I'd be okay paying this cost if I was trying something unique like I was hoping for with Chef Souza, however they have re employed an old sous chef who is now doing the cooking and in my opinion does not justify the cost. It's a shame because I'm sure they've put a lot of money in overhauling the restaurant, but this won't be a top notch restaurant until they get better talent in the kitchen or reduce their prices. This place probably deserves 2.5 stars.
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