- 総合評価 3
- 料理 3
- サービス 3
- 雰囲気 3
The place has been open for a minute now, so we figured the kinks may have smoothed and decided to check the place out. Despite arriving on time for reservations, we were subjected to a tedious wait, where we saw others waiting as well. That put a dampener at the start of the experience. The hostess was courteous. They may be short staffed as there were many tables that sat around with menus in hand and servers, as we would also experience, not all that present. We did bring a bottle of wine which proved to be a challenge for their staff; they broke the cork. I would encourage any restaurant that has the potential to serve older bottles of wine to invest in a Durand wine opener. In any case, they did a pretty good job with decanting and filtering the wine, while we had appetizers. The food here is good, though not all that memorable. The sticky cauliflower was the standout of the first dishes. The octopus was good, while the bread was a bit dry and mediocre. Other than some upgrade to the sauce of the beef Wellington (which we didn’t get), there were no other specials to comment on. We did have their signature beef Wellington which was pretty good. The halibut and risotto were ok. We did add a lobster tail for additional variety; it was plated rather plainly with a slice of lemon. We all liked the side of truffle fries. We concluded with the sticky toffee which met expectations.
As for service, there were some other missteps like having to ask for the drinks menu, then bringing the food out before the silverware, having to flag down some help to refill water and even having to ask to replace our table lamp that went out. Due to the earlier wine experience, they did waive the corkage and decanting fees (I’m guessing $35-50, though not sure what that actual cost was since it’s not published anywhere), which was nice. 20% gratuity was automatically added. I did like that we could pay the valet parking with the check. Overall, it was an OK/good experience. 3 stars.