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  • We got to MBD for an annual event and I can summarize the food as 'Nursing Home Gourmet.' The sad part is that the the owner is truly trying. Just not in the right ways. Here's what I think can be improved: -Our function is typically in the piano room which is 80s decor. It doesn't help quash the nursing home vibe. -Each year we are presented with the same prix fixe menu. I think it's time to get a new chef who is on top of contemporary food trends. -For a group of between 30 and 40, there is usually only one server leading to long wait times (cold food from downstairs) and poor overall service. -The server and bartenders clearly aren't motivated and are just weird. Michael, if you read this, please keep up the good effort and try to innovate on your prix fixe menus, update your decor, and hire some hip staff.
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