"We had reservations for a Friday night a couple weeks ago. First time visit. We drove 45 mins in heavy rain and were so glad to arrive.(Backstory: when we made the reservation we asked about the music and no limitations were given to us so we figured we were good. We wanted to see our friends who knew the band and eat dinner/have drinks/relax.)The host stand is in the entry area next to the bar. There are a few tables out in this bleak, chilly entryway, which is all you can see. The host asks if we have a reservation and seats us literally right next to the host stand. What we don’t know/weren’t told is that there are 2 other rooms, the last of which is where the music will be starting in 45 mins. Oh well. We sit and assume we will be trampled by the dinner rush on their way to better seating areas.Someone nice comes over and offers us a different table because I had said we were there to see the band. We are glad to move. Now we are directly in front of the stage in the back room and the party is already so loud we can’t hear. (We will later realize the acoustics of this room -designed with that stage/setup in mind- are awful and echoey and we are all going to be deaf by the end of the night.)Anyway Brandon comes to take our order. We get drinks. For how busy they got since we arrived our food was fairly timely, I thought. The very impressive-looking menu we had researched is based on about a cup of garlic per plate. It stuck with us for days. Boyfriend’s short ribs were so dry. The risotto was sad and pasty. That ceasar salad is pretty great tho.As we needed refills and had been passed by at least 3 times, we had to go ask Brandon (who was standing by the drink station watching the show). These poor servers have no hustle, don’t know their menus and do not multitask. Meanwhile the big table is howling louder than the band and we need to leave before we have an aneurysm.What a mess. Then apparently the toilets all started to overflow and we escaped. It’s such a cool building and they have good ideas, but falls so far from the mark. You can’t sustain your new customer base with high prices and soggy zucchini. We will come back someday, maybe, if we can sit outside and we don’t have to worry about getting out of there in one piece doused in garlic."
