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  • My god, talk about pretentious food. Maybe they're called "Graft" because the amount they're charging you for the quantity of food you're getting would qualify as graft under US law. I came here on a date hoping to make a good impression, as well as wanting to try this new restaurant out. We are seated, and a *very* enthusiastic waiter starts talking. He talks in detail about where they source their meat and seafood. He talks about how the chef has trained in the best institutions and uses complex and bizarre methods to do all sorts of unnecessary contrivances that bear little on improving the taste of the food. For example, we ordered tuna tartare, which when served was the size of a box of matches, and they came with these white, fluffy crunchy rice chips, the only purpose that I can surmise is to try and fill the customer's stomachs. Apparently making these chips takes some sort of mad scientist chemistry that I'm supposed to be impressed by. Also, despite what appears to be an extensive and varied menu, because the portion sizes were so small, we had to continually order things to the point where we ended up having a large proportion of the menu. So beware - the menu is actually smaller than it looks. A fine example of how this restaurant thinks it's better than everyone else can be seen in their wine menu. They don't bother to offer the traditional - your Bordeaux, your Chianti, your Rioja. Instead they go for "alternative" offerings focusing on California, New Zealand, and such. I suspect that it's cheaper for them and possibly for the customer. At the end of the day, my chief problem is that this restaurant doesn't know what it is. I understand tapas as a concept, and I appreciate the silly but apparent effort the chefs put in to making their food unnecessarily complicated, but if the bill comes out to more than $200, you're starting to put yourself in Michelin territory. And you're not there yet. Trust me, I've been to the French Laundry. But what then makes it worse is that this restaurant is going to give the wrong impression to people. These prices demand a higher level of service, and it's just not here. I'm not saying that the food is bad - au contraire, the food overall is delicious - but if this restaurant thinks it can substitute appearances for substance, then it is sorely mistaken.
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