mo2000

I dont get how they can stay open!

I wonder if they are opening the smaller cheaper rent place to close the other one?! Or maybe just to feed it?

So I hear yet another Chef is leaving in less then a week.

So sad, So very very sad

From a Post feature on their kitchen...

"In addition to the six burners, McBride chose a mirror-finish stainless steel griddle, sauté station, two deep fryers -- one designated solely for duck fat to crisp french fries"

one designated solely for duck fat to crisp french fries.

NICE want to try those crisp FF

I dont understand how they are still open!

the waiter was awful, didnt know the food or the drinks

took 20 mins for a bottle of water not includ. the 20 mins it took to take the order

now we have been here twice since we live near by never again! too expensive for the service and menu, now dont get me wrong the food was not great but not bad considering there was no Exec Chef

we had scallops and the greens that were in the middle were so good, i had to look at the menu again on the way out to know what it was since the server didnt know when i asked and i couldnt remember

lambs quarter? googled it and found out its an edible weed

our shrimp app and carpaccio beat the bread and water to the table.

the bar drinks were GREAT!!!!!!!!!! kudos to the bar manager

the bread pudding was yummy

i am usually pretty nice to new places but this was a mess. they have been open for a while now

our table cloth was on backwards tag and hem looking at me in the face but it went well with our dirty glasses

is there no manager either there for training

how hard is it to train the front of house? they really should hire someone to manage, but i saw at least 4 people dressed like managers there, what do they do if no one is training

again the food was good scallops great, drinks amazing! when it got there but service blows and that is the first impression i got.

side note a friend of a friend tried to book a party there and they couldnt even answer the phone right, the catering person couldnt email menus correctly, i dont think she knew how to attach a file, hahaha!

after several chances, he got so pissed off that he booked it at clydes

hope they pull it together the space is huge and must be expensive to rent for nothing

i hope i find out where the bar manager, chef and pastry chef go afer they close down. you cant stay in business with the front service so bad