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  • Hostess is an impeccably lovely older lady. Pity the rest of the staff don't measure up. Apparently the waitresses here don't do table checks. If they did they could have learned a great deal about the steak frites they were serving. Or perhaps they knew the fries came out cold and soggy and were too clever to ask? An alternate theory is they knew it was the chef's first night cooking and thoughtfully wished to avoid destroying his confidence with the news that his rare steak was blue and his medium rare steak a tough medium well. Perhaps this style of neo French cooking is done without the aid of such modern implements as thermometers, instead choosing the classic technique of screwing up hundred and fifty dollar meals until the customers finally learn they're better off just heading to the Swiss restaurant down the street.
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