Great food, but terrible service. We had to get an early seating, because we were told the restaurant was booked up. When I went in the restaurant, it didn't look crowded at all. I asked the waiter how busy it was? He responded that he had five tables, the other waiter had five tables, and the hostess was helping the busser buss and set the tables. I started out with an elderflower gin martini and a half dozen Buck Bay oysters on the half shell. The drink was very nice, and the oysters were excellent. I looked over the wine list, and narrowed it down to a couple of Pinots. I had to flag the waiter down to place the order, and I told him I was trying to decide between the two wines. He replied that he would come back when I was ready and he dashed off before I could say a word. About ten minutes later I flagged down the hostess, and she brought our wine. We also asked her to bring us some bread -- the two tables next to us had already had their's for fifteen minutes. The waiter finally came back to our table, and I ordered tenderloin medallions. The waiter was extremely unfriendly, unhelpful, and impatient (and before you go all Wayne Dyer on me, I was trying to be nice to the guy). I did notice him spending a lot of time chatting it up with a couple of other tables, who were obviously regulars. The steak was very good. Afterward, once again, I had to flag the waiter down (I should have stuck my foot out and tripped him) to order crème brûlée (which was very good). When we were done I put my credit card down on the edge of the table. The waiter came screaming by, snatched up the card, said "Great!" and streaked off. He then zipped back by and dropped the bill and card holder on the table without a word and sped off. All in all, we felt pretty abandoned. No checking on us, no refilling the water, no "how was your meal?" The service sucked! Bad!! If I owned this restaurant I would be very embarrassed. I thought I had read that the chef had been "the" chef at The Herbfarm. I've gone to The Herbfarm many times and it is one of my favorite restaurants. However, I have a hard time believing that he was THE chef, since the Herbfarm has about 15 chefs at any given time (half of them are getting hands-on experience while in culinary school). If he had been at the Herbfarm -- which has wonderful food and service, I wonder how he feels about being affiliated with a restaurant with such poor service and disregard for the customer? I would have stiffed the waiter, but my wife made me leave at least ten percent. The waiter missed out on an extra twenty bucks in tips. Maybe he doesn't care? I worked my way through college working in restaurants, and I'm always respectful to people working in them. I will go back to a restaurant with okay food and great service. But, I won't go back to a restaurant with great food and terrible service. I remember they used to say that one unhappy customer told eight other people about the bad experience. Now, with the internet, it must reach hundreds of other people. I don't know how a restaurant can afford to offer bad service and expect to stay in business. read more