Well, I would like to first start off by saying that I am in the industry. That being said, I understand that when you open a new concept, it takes some time to "work out the kinks". So I get it. What I don't get is, how does a great concept fall so short for me after the "kinks" should have worked their way out. Maybe because it was fight-night (Mayweather) tonight... so maybe they sent staff home to save labor. But when we walked in, there was only two tables in the entire restaurant. A 2 and a 3 top. I walked up to the kitchen pass (nice open kitchen pass) to see how the kitchen was set up. Small but I am sure it does the job. So lets get seated.... server was running the lines as if he was a robot verbatim- I would think, with the concept, that he would talk about the chef, or concept in general... nope. Just "todays specials are... etc...". We ordered the elk sliders to start ($24). And quickly put in our entrees too. Venison burger (medium) and turkey burger. After about a 30 minute wait, the server came to the table and said "sorry but the kitchen is taking a long time tonight...". I will say, looking into the kitchen, yes they moved extremely sluggish. Regardless, the food came out shortly after. But not before I saw my server eating a fallen french fry that fell off and onto the plate. Eating fries at the pass. In an open kitchen?! Really? My biggest fuss about the food was that none of the burgers were seasoned. At all. I asked for salt to continue eating. So plain. Definitely not the "best burger" in town. So 2 guests. 1 appetizer, 2 burgers- $75. I will come back to give it another chance but not anytime soon. They need to work on their guest service standards, and show the cooks a seasoning procedure.