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  • I want to start off by saying I REALLY wanted to like this place. Isaac Holeva from Faded/premiere innovations is always raving about it and I'll say I appreciate his enthusiasm about good eats. My fiancĂ© and I went this evening arriving about 15 minutes early for our 6:30 reservations (not needed place only had five tables sat) and were immediately a little put off. There were two girls behind the bar with a deer in headlights look... after a little deliberation between the two one decided she would seat us, but only after going to talk to one of her tables. So we waited awkwardly for several minutes before she came over to seat us. We choose our own table in the dining room, as apparently that was the norm, and aside from one hideous piece of art it was quite nice. High ceilings, murals of fish on the walls and some tables were actually accented with fish bowls. After sitting for ten minutes without so much as a greeting, and without menus I might add(she claimed to have no idea where they were??), a waitress came to get our drink order. We ordered the Rodolfo Malbec ($40) and were finally allowed to see the menu offerings. The malbec was a little on the lighter bodied side for me but tasty nonetheless. The waitress returned with our wine about 12 minutes later and poured both glasses without offering a taste or checking to see if it was even the right bottle. Aside from the obvious time dilemma, this is a clear sign of poor training/management. Regardless, we ordered. My fiancĂ© selected the lobster bisque to share with me and the shrimp and scallops with the lobster buerr blanc preparation. I chose the land and sea pairing of 6oz filet with three jumbo shrimp and a scallop served with smashed redskin potatos and charred asparagus. Another 10 minutes went by before her soup finally arrived. The bisque appeared a little darker than I am accustomed to seeing them and I immediately suspected the rue was burnt. sure enough there was a bitter tone that muddled the flavor of this bisque which did sport some nice meaty chunks. The food arrived about 15 minutes after the soup and I must say this was the highlight of the evening. Everything was cooked perfectly! The lemongrass on the steak was an excellent preparation and the shrimp and scallops were broiled to perfection. There was an obvious fresh quality to everything and I must note the shrimp especially was a little briney as if fresh out of the ocean. The scallops were the best thing on both of our plates! We devoured everything and decided to stay for an after dinner drink. The cocktail selection offered several delicious sound cocktails and we opted for a lemon basil martini. It sounded so good but after waiting for literally 15 minutes while 3 people sat behind the bar doing nothing we decided to simply leave. Overall I would rate the place 6.75 out of 10. The staff was awful and it seemed people appeared out of nowhere to stand around and do nothing. There was no apparent management figure, although I did see luke himself come to 2 tables to deliver food. They need a serious overall in the GM department. If not I would expect to see more 5 table nights and an early exit from what must be a high rent area.
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