We booked our reservation on Open Table for Restaurant week expecting a normal Prix Fixe dinner. The portions & presentation were uneven & not very creative. They seem to love to smear & drizzle sauces to fill up the plates. Some of the portions were TINY (the fluke & the butter cake) just cut up into pieces & spread out on the plates. The bacon was a nice portion, but impossible to cut with mouthfuls of fat set upon a weird smear of bean puree. The short rib, however was delicious!!
We had to insist upon being moved to one of the empty nicer table...not sure if the maitre d was angling for a tip. It's not Manhattan, for heaven's sake!
Maybe they are experiencing a learning curve.
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