As many others have described, the buzz in and about this hot new place is a big part of the experience for those who are into it. The atmosphere definitely does not lack in energy. The service staff seems to work as a team, yet service was very slow and confusing. We couldn't tell who was in charge of what, starting with waiting for some time to be greeted and seated at our reserved table. We didn't see the server who took our order ever again, and were waited on by different people throughout the meal. We started with several appetizers including house-cured olives and the porcini doughnuts with raclette. I love olives, but these were under-cured, almost safety-green in color, and overpowered with celery flavor. The word raclette conjures visions of a big wheel of cheese melting in front of a roaring fire. These doughnuts had only a very few, microscopic pockets of raclette, and the only porcini flavor came from an excessive coating of porcini salt -- dreadful, and so, so disappointing! We had the signature Tajarin and a halibut entrée, both OK, but both surprisingly dull and under-seasoned. Again disappointing. For dessert, the olive oil cake was good. I really don't get what the fuss over this restaurant is all about.