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  • Loved that on New Years Eve there was no preset menu and reasonable reservation times available. Our server was also the owners son and manager. I knew because I had read a little bit before making the reservation and recognized his name. He was very pleasant and we enjoyed the personality. We weren't concerned with things taking a little time but it would seem we were the last reservation at 8pm because it began to clear out before we got entrees. Lights were being turned off in various areas making it clear they were closing. We still had half a glass of wine and were being asked because the chef wanted to know, if we were interested in dessert and he was closing the kitchen. It was more than a little off putting considering it was New Years Eve. We started with the crab stuffed mushrooms. Weird presentation! Raw, chilled cucumber slices and tomato wedges around the plate with raw shaved carrot in the center. The mushrooms are served with a hot savory sauce over them so this just killed it and was really strange. My friend had the chilean sea bass special and it wasn't good, she picked at it and is not one to make a fuss. I had veal picatta, it was just ok. Both of us had the field green salad with gorgonzola and berries. The berries were mushy and this salad just looked terrible. It's clear that something's off when the manager is waiting tables. There's no host but an older gentlemen eventually greeted us. Later found out that was our servers dad, the owner. Other servers in the restaurant looked disheveled and not put together at all. This restaurant needs a rescue because it's a great location and you can tell the son is running ragged just trying to be everything.
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