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  • Updated review 2/19/16 After my last review, the manager reached out and we connected via email. She apologized profusely, took ownership of the issues we encountered and invited us back with an incentive. I was very impressed with her attitude. Last night we finally made it back. Once again, I hosted coworkers, a party of 6. Knowing they don't take reservations, we arrived early for what we expected to be a busy Friday night. They took us right to our table this time without the entire party on site.I took our hostess aside to give her the note from the manager and she knew who I was! Our last visit was in December. She promised us a great evening. Off to a great start. We enjoyed a couple of happy hour beverages while wearied for our guests. This experience was much different -- our server, Angie, was very warm, on top of our needs, helpful, gracious -- all thing things I'd expect from a restaurant of this caliber. Although she mentioned that they used a team approach to service, I think she as the only one to work our table all night. Great job all evening, Angie, The dining room is still pretty noisy but not nearly as loud as last time. One of my guests LOVES oysters and raved about the selection, freshness and flavor. We also got shrimp (knowing this time to order the count we wanted), calamari, and the dinner rolls. For dinner, we had the loup de mer, halibut, chicken, fish Veracruz, salmon -- we ran the gamut of the menu! Everyone was so happy with their selections. The seafood is so fresh and flavorful. Our non-adventurous eater liked the chicken very much. Angie recommended the Sancerre white and we also got a bottle of the black chicken for the red drinkers. Everyone was too full for dessert but we lingered, laughed and never felt rushed. While I'm sure they gave us a little extra attention because of our previous experience, I am still very impressed all the way around. Thank you for a very nice dinner and evening, Buck & Rider.
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