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  • We were really looking forward to coming here for dinner during restaurant week. Everything got off to a great start. We were warmly greeted, our coats taken at the door, and led to the table by the window that we had requested. What a spectacular view! Two servers introduced themselves, pulled out our chairs, and even laid napkins on our laps. Menus and water followed. But no one mentioned restaurant week, and there was no evidence of it on the menu. When we inquired, there appeared to be some confusion, and it took a long time for the appropriate menu to arrive. After that, service seemed to slow down considerably, although it continued to be gracious and accommodating. They made a substitution and brought extra sauce without batting an eye. What really let us down was the quality of food in the main course. The pan roasted chicken turned out to be a typical boneless skinless chicken breast, dry and overcooked, accompanied by two asparagus spears, two bites of mashed potatoes, and overcooked mushrooms. The sliced ribeye steak was rare almost to the point of rawness, tough, and chewy. However, I have to say that everything produced by the pastry chef, from dessert to the little after-dinner tidbits, was heavenly. I would go back just for dessert.. So, our experience was a disappointment but not a total loss.
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