rev:text
| - Horrible dinner here last Friday night. Front of House and Kitchen totally imploded. After being seated for a 45 minutes, we had to get up and go find our waitress to order. Were finally brought bread at the hour mark, but portion was so small, one friend called it the communion course. Ironically the hostess did fresh herbs and olive oil table side in an 8 inch bowl, which made the bread seem smaller. We thought perhaps more bread would be brought to be commensurate with the oil, but alas no. First Course was an heirloom salad, this was done well but should have been cold. Opt. 2 was chicken and dumplings. There was no dumplings to be found, tasted more like chicken pot pie without crust and was bland! 2nd Course - Pork Belly was probably the best thing all night. 3rd Course - overcooked fish and chewy steak. 4th Course was other highlight. Dessert nice blueberry shortcake. 7:30 reservation - didn't finish til 11:00. The waitstaff refused to come over, wasn't coordinated, and couldn't get a refill to save our lives. The kitchen couldn't keep up with a full house. It seemed like they were cooking one table at a time. Yes - restaurant week amps up exposure and business, but if the restaurant can't handle it - it drives customers away. Slow service, small portions, okay food. Train your waitstaff and trade the 3 of them hiding at the bar all night for a solid sous chef.
|