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  • Service was odd. Initial greeting and seating were good but afterwards, servers just stood around, ignoring us. I finally asked the first man if he were a sommelier. Answer, "no." "Do you even like wine?" was my next question. Answer, "no." OK, it was going to be that kind of experience: untrained and unsophisticated staff but at least honest. I started with a bottle of the great Foppiano Petite Syrah at $44. It was brought out and he began to open it behind me. I turned and demanded to *see* the bottle to make sure he had gotten it right -- remember, he doesn't even like wine. It was the right bottle, and a quick taste showed it was too warm, no doubt stored too near a heat source. I reasoned that it would cool to room temp quickly enough and it was otherwise fine, so I accepted it. I will leave out the rest of the wine service. The selection is limited and woefully incomplete. It's not a corporate selection but Chef needs to bring in someone who enjoys wine to add some interest to his offerings. The roasted beets were a disappointment. Thick slices of beets (if they were roasted, they may as well have been boiled) and and thin slices of apple on microgreens. It was simple, plain, and uninspired and overpriced at $8. Bread was not ever offered and two at our table did not order starters. I requested bread, please! -- at least for them. In about 3 minutes, a small tray of delicious bread with flavored butter arrived. Outstanding! One dinner said it was the highlight! Why was it not offered (1) at first, (2) with the wine, or (3) at the arrival of the starters? And why did I have to request it? The Trigger Fish was a surprise and at $27 a disappointment. This is not how I have it at the coast and you almost never see it this far inland. The shape and texture were odd because of the cooking method. I do not recommend. The lemon grass pot du creme had lemon grass in it? The other desserts were forgettable. The French Press coffee was excellent and I recommend it highly; 2 cup press for $6! The food can be improved. The wine list can be improved. Service can be improved. All they have to do is do it. They already have a great manager. I remember Monticello where I had dozens of memorable meals.
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