First, the good news. The food. It's uniformly delicious. Not especially creative. Just the basics done right. Our crew ordered a representative sample of the restaurant's entrees. Prime rib, cooked perfectly. A lamb shank that was exceptionally flavorful. A spectacular mushroom carbonara pasta that took advantage of the region's mushroom offerings and showed off the chef's command of Italian. And roast duck that tasted the way duck should taste, prepared "rose" with just the slightest hint of a foie gras finish. The bad news? Not horrible, but annoying in a restaurant where the food is so darned good. The seasonal help. Our waiter, a college kid with more on his mind than waiting tables, was shockingly incompetent. He began by opening our wine without showing it to us "so it would breathe..." and, of course, when he brought it to the table, it turned out not to be the wine we'd ordered. No, he didn't just get the year wrong. He got the whole damned thing wrong... country, variety etc.! Oh, well, things eventually improved, and the food won us over, as it will, you.
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