| rev:text
| - The good: beautiful room, amazing bar, and good cocktails. Management seems to want to fix the issues
The bad: at least the night we were there the service and the food were both off. We waited 20m to get a drink order in, and by the 1 hour mark had only just put our food order in. It was one of those situations where tables full of guests with empty glasses and no food make eye contact with each other while competing to try to wave a server over - stressful and not fun.
In terms of food, we tried the,
Fried chicken: almost no chicken, just chunks of batter with drops of sour buttermilk on top (I get it, you're deconstructing the ingredients, but it just tasted bad). Also, why does anyone think grilled lettuce is a good idea. It should be impossible to screw up fried chicken!
Tomatoes and burrata: another impossible to screw up plate - all it needs is high quality ingredients, which they had, but... while the tomatoes were really great, there was literally 2 tablespoons of burrata on the plate. Just two tiny little pieces which they then try to make up for with some foamed ricotta which was tasty, but the whole thing just felt like they were going overboard trying to control food costs
Fried cauliflower: was like a made at home cauliflower tempura - kinda soggy and oily tasting, and weirdly accompanied by more sliced raw cauliflower. It was neither high concept or delicious so I just didn't get it. Also this dish arrived cold, but you might starve to death if you send something back so we just ate it.
Ricotta cavatelli: I found this to be totally tasteless, plus the pasta was overcooked and mushy. The table seemed to like it though so maybe it was just me being cranky by this point.
Shishito peppers: ugh, they ran out of shishito peppers and tried to pass off grilled baby bell peppers as what we ordered. This one is a huge warning sign to me about the future of the restaurant. If they think shishito peppers are so exotic their guests won't notice, hoo boy...
Anyway, the staff and management were nice, and seemed receptive to our slightly bitchy feedback (sorry, I was still hungry!), and I do believe them that some of this just is growing pains since they're only a few months old. Hopefully they can step up both their service and their food quality because that beautiful room won't sustain poor quality of the other two for very long...
We'll likely come back in a few months and see if they've fixed things, it's such a pretty spot i do hope it succeeds...
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