There is NO excuse for bad food prep and a good restaurant would not have turned out the first meal of the day the way they did when I was there. I obviously underestimated the quality of your the cuisine. It was almost like it had been precooked and then flash fried (again). Like The jumbo coconut shrimp appetizer was hard as a rock and cut my gums, it was also very dark and the lobster was dried out with burned edges and the scallops had a hard skin like burned (more than seared) texture to them. It was sub par for sure.
My sister went to the Capital Grille some time ago. She was not happy with her beef and she said nothing at all when asked how her dinner was, but the server could tell by the look on her face and the body language something was wrong. He immediately question her asking if something was not to her liking. That is a professional server.
When our server stopped by, I NEVER responded to her inquires as to how everything was. To her credit she stopped by twice, but didn't really seem interested in my lack of response. A really top notch server would have picked up on the silence and body language and asked if there was something wrong. Also a really top notch server would not have let that dish leave the kitchen, it was obviously over-cooked, both the app and the entrée. Since we were the first patrons of the evening no one could claim being rushed.
I will not be back to David's Tavern, and I will never recommend it to anyone else. I decided to give this review because I was not impresses by the response I got from the chef, Josh Marshall, when I wrote about what had happened.
The place is more OLD than rustic as well.