Please bake sure to read eggry word of the below, we have gone to grate lengths to cover all bases.
Sufslice to say we were hungry when we rolled into your establishment earlier this evening. Aldough, famished wouldn't be a stretch. The wait staff stared motionless at us as we struggled to open the incorrect door, hoping against hope that we would think you were closed. Upon entering, we were met with a chili "hello" in a completely empty room. We chose the veg-table nearest to the kitchen as to be attended to as swissly as possible. After what felt like a sage, our waitress finally appeared, perhaps not intentionally miserable, but in heinzsight, I wouldn't put it pasta. She handed my breadtakingly handsome wife and I, a rather limp menu and then proceeded to bleat off a list of dishes that were no longer available. Salad for example has apparently become suddenly and inexplickably extinct in London, a tragedy - lettuce pray. They should bruschetta new chef. When we dared ask for more thyme to chewse our entrees, our saucy waitress was clearly feta up. 'Nduja know who we are? We eventually surrendered to the bowl of olive appetiser, which to be honest, was a bite of a nonstarter. Our waitress even had to confirm with the kitchen before handing us 6 tinned olives that were hardly worth a penne. The olives arrived drenched in mediocrity, and when we reluctantly requested a top up, we were told that we would be charged for another 6 olives to which we replied "Artichoking me? This is shrimply unacceptable." Trying not to truffle any feathers, we thought they'd meat us halfway and give us 6 more olives brie of charge. And to top it all, our waitress dashed off to get her "manager" who mustard up the cabbage to decline our request. We tried not to tom-a-to for an answer, but it all became too radicchiolous. I can tagliatelle you they treated us like pestos. We were so con-fusilli. This half baked service is onionacceptable. The whole night was pepperonied with problems, and quite frankly, it was just insalting. Desbite mushroom for improvement, I wouldn't wish this restaurant experience on anyone. We left in a puree-age.
If we could offer one pizza advice, it's always gouda to take the high road. So even dough this meal didn't pan out, we still left a tip for good parma. read more