We had heard about King Tut from a friend of ours and made a reservation early in the week in anticipation of busy Saturday scheduling. Upon arrival to the restaurant the receptionist had no record of our reservation on this crowded Saturday evening. There was a great deal to and fro ...conversation between the receptionist and what appeared to be the manager and another gentleman who entered the fray. After about 20 minutes of standing around we were finally seated. The place was crowded and noisy no doubt because it's popularity enhanced by a decent review in the Times that had just come out that day.
There was no doubt from the moment we sat down that the staff which appeared to be mostly family were clearly overwhelmed by the demands of a full Saturday night crowd.
A heavy-set fellow was noted to be running feverishly around the restaurant attempting to placate anxious diners.. Assuring them that their food was "almost ready"
Meanwhile a mostly inattentive waitstaff were consciously avoiding tables whose food was nowhere near ready
It took us a full 25 minutes before our wine was uncorked and poured. Another 15 minutes lapse before an ice bucket was brought. An incredibly 45 minutes passed before we were offered menus or bread. It was an hour before our initial order was taken and then approximately 35 more minutes before the appetizer course appeared. The food was not bad but hardly the best Mediterranean food that I've eaten recently. Lamb shank was tender and tasty but the chilled core belied obvious reheating. vegetarian casserole was bland overcooked with mushy vegetables and excessively salted. Other dishes like the eggplant cake appetizer and beef tenderloin were quite good but the overall experience was greatly impeded by inadequate service.