I would have given this place ONE star except that the food was five star quality in every way! It was delicious and beautifully presented.
You may as well say that this place ruined our Thanksgiving, except for the food and ambiance. There were four of us dining.
It might be added that is an expensive restaurant adding insult to injury.
The service was terrible from the start. Someone left a dirty tray on one of our seats so we could not be seated until it was cleared.
The waiter said Hello, poured us water, gave us the menu and liquor list and then disappeared for about 20 minutes. I actually got up and asked the hostess what the problem with the service was. She said there was no problem. Judging by the review that preceded this one I think she must have been a little clueless on that score. Meanwhile we saw our waiter presenting the dessert cart to another table and giving them dessert. The hostess must have said something because our waiter magically appeared at our table, sweating and frustrated. I watched as he covered 8 tables (some with large parties)for dinner and dessert. The waiter took our drink orders. By then we knew what we wanted to eat (we could have cooked it too) so he took our food orders. The drinks came and one of our party was served an inferior brand of drink rather than the one he ordered. The waiter came with the bottle to show him but never poured from the closed bottle which really didn't clear up the wrong brand question.
The food came in a timely manner and all of us liked all three courses (plus salad.)
Our water glasses never got refilled and we got rolls with no butter or any other condiment.
We finally asked the hostess to send over the manager or owner.
A middle aged nervous man in a suit came over and said he was the assistant manager. We unfortunately did not get his name. He never ONCE looked at me when I was explaining our service issues to him. I told him that I noticed that our waiter had eight tables plus the dessert cart. He offered us a free after dinner drink and took the inferior drink off of our bill. And he deserves credit for that. But he never ONCE looked at us consistently or sympathetically listened to us.
The bus boy suddenly became the dessert cart boy (no wonder he couldn't fill our water glasses.) He did not know that the Grand Marnier whipped cream was for the berries on the cart and barely knew how to serve the pies and cakes. Obviously he had a two minute crash course in dessert cart.
I realize that it was Thanksgiving and restaurants are crowded. But this place had a special Thanksgiving menu. Why weren't they staffed properly for the occasion? And why wasn't the staff assigned specific tasks such as bus boy, waiter, and dessert cart person? There appeared to be two hostesses one of them could have pitched in and taken drink orders, poured water and checked on guests( or at least have some one do it.) It is a management issue when a restaurant is understaffed and the staff is uncoordinated in their tasks. This is especially true for a special occasion.
If the chef left I bet this place would close down in no time.
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