When seated at a table in a restaurant that does not have salt and pepper on the table one thinks the Chef is so proud of his seasonings we don't need them. Or, since many Americans salt everything before tasting the food, the Chef prevents over salting. Well at Miller Union everything came out over salted. So over salted we sent things back. Pork belly and liver pate appetizers..
...over salted. The organic pork chop and house made sausage...also over salted. Too bad. This was a good restaurant until someone in the kitchen got a heavy hand with the salt.
The noise is also too much for "dining".