Tried it twice. Both times food was unnecessarily complicated, yet poorly prepared. Staff were all arrogant -- question them about anything and they'll explain to you how you're wrong and they're absolutely correct about everything.
Seafood bisque was brown and nasty-looking and reeked of truffle oil, despite asking for it on the side -- waiter's response: only a little was on it, and here's a (nasty, stinking) dish of it so you'll know what it smells and tastes like ("you ignoramus" implied!) He couldn't bring an unsullied bowl of the bisque?!
Lobster risotto was tasty, but a HUGE portion for an appetizer -- couldn't finish it even as an entree. Disappointing to find two lovely claws buried beneath the mountain of rice at the point I really couldn't eat more! What was the garnish doing underneath? Hostess said lobster parts were mixed throughout, as if I somehow couldn't see that only small shreds were mixed in, with the only solid pieces being those 2 hidden claws.
"Grilled" romaine might have been quickly waved somewhere near a grill, but it was cold and crunchy with a skimpy bit of bland dressing -- glad we decided to share just one portion...
$25 "special" prime rib ordered rare was grilled on both sides of the slice (why? wasn't it already cooked by roasting?), so it ended up medium rather than rare.
Potato pancakes were recommended by someone who'd been there before, but they turned out to be potato balls, not pancakes, burnt totally black and bitter at the edges, pale and uncooked in the middle.
Inexcusably, creme brulee was icy cold in the middle, and tasted like a cornstarch pudding rather than a proper custard (whiter than a custard, too -- clearly a pudding taken from the fridge right before getting its crust).
It feels as if management is trying too hard to impress with their cleverness, not bothering to simply attend to preparing the food well. Sadly, people seem to fall for this nonsense, believing they're receiving the quality they've been told they're getting, despite the evidence of their senses.
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