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  • I want to be fair in this review and mention that the restaurant opened in the last week and a half, so there are undoubtedly a few details that have yet to be worked out. The restaurant space is stunning; it features high ceilings and a view from the 31st floor (if you sit close to the window). Lighting and finishing touches make for a gorgeous space. Unfortunately there are a few key details that made our dining experience less than enjoyable: - The noise level here is very loud. It's nearly impossible to carry on a conversation from across the table because the music is so loud. I think the high ceilings might also make this problem worse. - The tables are spaced too closely together. In some cases there really isn't room for waitstaff to maneuver properly to pour drinks or set down plates, and it's hard to squeeze by other patrons without knocking something over. - The menu is not really Vegan or Vegetarian friendly, and offers few gluten-free options. This is probably not an issue for the majority of diners, but it was a big problem for us. An impromptu concoction prepared for my gluten-intolerant husband wasn't substantial enough for an entrĂ©e as the chef didn't appear to hold any awareness of Vegan or Vegetarian protein sources. - Service was slow due to high volume. We were served approximately an hour and a half after being seated. - The chef seems very enthusiastic about using chilies and salt. My order of Mediterranean sea bass was best described as "tastes like burning". I explained this to my server, but I soldiered on to finish about half the dish out of sheer hunger (having already waited so long). - Our server was friendly but a bit too informal for comfort. He could probably have made us very happy by not charging us for an order that was mixed up, but I had to request that to be taken off. - The real reason I wanted to dine here was to try "the chocolate lab" for dessert. By the end of our ordeal, I lost my appetite and I would have gladly left before our entrees arrived if I'd had the choice. I think STOCK has the potential to be a truly great restaurant. The look and feel of the place is promising, but service delivery standards and noise levels need better management. I'm not sure why one of the sections was closed off but I would have liked to have sat there since it looked much quieter. Promoting ultra high-end dining means living up to ultra high-end standards.
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