We started our night with high expectations of this restaurant due to the reputation of the chef/partner.
The waiter was very well-trained and the service was quite good but not great.
For the astronomical price we paid to dine here, the featured suckling pig was very mediocre. In addition the ribeye steak was flavorful but lacked tenderness.
The appetizers and side dishes were very well crafted. The drinks were also excellent and hats off to the pastry chef for creating some very delicious desserts.
If we were to return, we would avoid paying $300 for a piece of pork and a ribeye steak to be shared and instead just stick with appetizers drinks and dessert.