"Overall, no terrible experience, I am a food snob due to 30 years in the industry and a Le Cordon Bleu graduate. The first rule in the kitchen is Hot Food Hot Plate our foods and plates were cold. Huge selection of craft beer, nice drink menu. Sakinaki was well done!. Calamari was well cooked, but also cold and served with cocktail sauce, I would expect to serve a little creative sauce with it. Bill was $210 to feed 4 people. A little pricy offered for the simple entrees. We ordered Chicken Picatta (it was baked? Chicken also Florentine? The sauce for both dishes was broken. Fish chips were good. One of our guests ordered cattle tips and an asparagus side for their duck and the tips were also cold. I would like to help the kitchen bring their menu to a higher standard."
