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http://www.openvoc.eu/poi#funnyReviews
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  • This hip new American eatery is 80% of the right pieces. Right look? Sure. The design of the menu and the food should all rock. BUT... Start with the pervasive attitude that starts at the front door that is, at best brusque. We didn't have a reservation, and I have no problem eating at the bar, but I have a BIG problem with the hostesses just being so put out about you having the nerve to show up on them and tilt their day. Better training sets a better tone. Of course it was no better downstairs at the bar. Busy place, but when you sit for five minutes and wait for one of the three bar staff to get around to helping you, and finally have to reach out to them to get them to slow down and deal with you, not a warm and fuzzy feeling. The menu was dynamite, BUT... When the food came out? My pork chop had been brined so long that half of the salt in the Dead Sea was in it. My grits were tasty but dry and lumpy. The haricots verts were drowned in butter. It was just sloppy cuisine, either executed by a staff not under its chef, or a chef that doesn't really care what the consistency of his dishes is supposed to look like. Once you get the bar staff to slow down, they were really cool people. So TONE is the big thing up front that needs changing, and some love for the food in the back, and this could easily be as good as the Yelpers here seem to think it is.
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