We have eaten here several times over the past several years and each time, the food has been sublime. It's pricey, but the quality, flavor, and portions of the menu items is top of the line and and everything we had was cooked to perfection.
Our main problem with this restaurant is that the service is so lackluster, it takes away from our enjoyment of the meal. And this was not an isolated experience. We've never had the same waitperson twice in the many times we've eaten there, but the service has been consistently disappointing, definitely not on a par with the quality of the food.
We went there this past Saturday night to celebrate our wedding anniversary and had a fabulous dinner but once again, the service really didn't do the place justice. The one thing I will say though, is that when my husband called to make a reservation, the person he spoke with was very pleasant, and when we arrived (on time), we were seated immediately..
The wait staff needs to go to a Robert Irvine boot camp. We couldn't get answers about several menu items we had questions about. My husband asked three different members of the staff about the pork belly appetizer, which was one of the specials of the night, and no one could answer his questions. And our waitress could not answer basic questions about some of the standard entrees and desserts.
The food we ordered was fabulous.
Greek Salad: plated beautifully, great selection of vegetables, feta, olives, all sliced and arranged decoratively. This was not thrown together - whoever designed and made it took pride in their work. It is a generous portion too, so go with the small size unless you are making the salad your meal.
Shrimp Cocktail: the shrimp were large, tender, and sweet, cocktail sauce was delicious, definitely freshly made, not bottled, but it was not served with lemon and husband could not get anyone's attention to get him any lemon. Waitress did not return until we were done eating.
Whole Fish: Husband has never experienced the whole fish being served to h intact and being left to his own devices to bone it. In our experience, either the chef or a sous chef personally serves it and fillets it and removes the bones at the table .... this did not happen he struggled to get all the bones out.
Pork: Kabobs served on a skewer. Looks pretty but it came on a scalding hot metal skewer right from the oven or grill and when I picked up the end to try to get the meat off, it burned my fingers. It;s been my experience that if food was cooked on a skewer, it was removed either when it was plated in the kitchen or at the table. I couldn't get the blasted meat off the skewer. I had to wait for the metal skewer to cool enough to handle and then I had to fight with it to get the meat off. Once I did, the meat was tasty, very moist, and it was a very generous portion.
Creme Brulee: Simply divine, beautifully sugared and garnished, velvety smooth, and it's made with vanilla bean paste which is so much better than plain vanilla extract. Better flavor, and just adds to the richness of the dessert.
The sangria was among the best I've ever had. Not too sweet, not too dry, fruity, and nicely garnished.
For the prices and for the quality of the food, the service has not been what I would have expected. The waitress was pleasant, but when I am looking at spending over $70 per person for a meal (beverages, appetizers, entrees, desserts), I expect more than "pleasant" for a roughly $28 tip. A true professional would be able to answer basic questions about the menu items.
I can honestly say that if the table-side service was better, we would dine there more often. When the food and the service become equally wonderful, you'll need to make reservations days or weeks in advance to get a table for dinner. read more