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  • I believe the people eating here are too drunk to know what good food tastes like, or just too full of themselves hipsters. Everything is pre-made weeks in advance and barley heated up. The cheese rinds tasted like pork rinds, and were made ages ago. How hard is it to throw some cheese in some oil when someone orders them? This place likes serving its staff who wear 'model milk' hats more than actual customers. The porchetta and the briskit are so overdone its like a dry puck of meat. no falling apart, no smoke ring. They totally lie and its not smoked brisket at all, its just oven-baked brisket. The brisket came luke warm, but then what can you expect from chef's who barley cook at all, they claim to be prepping all day, when in reality they are sleeping all day from the previous nights partying, too hungover, as the place is a loud and noisy ruckas like a frat house.. I wouldnt call elk tartar "cooking" at all. Thats just preparation. I had an A&W burger yesterday that was hotter and more 'fresh' than the 500$+ dinner plates tried.
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