"Unfortunately, the service did not meet our expectations. The restaurant had 14 tables but was managed by just one order taker, one food runner, one bus person, and a hostess who refilled water glasses. While our appetizers arrived in a reasonable timeframe, there was a lengthy wait of at least 45 minutes after the appetizers were cleared before our main courses were served. At one point, the order taker noticed our table was empty and approached us to inquire about our wait. When we mentioned we were waiting for dinner, he acknowledged us and said it would be out shortly, but after another 15 minutes, I asked about our meals and received a somewhat dismissive response about being "very busy," despite the restaurant being only about half full. A more transparent acknowledgment of being understaffed would have been appreciated, especially considering the current staffing challenges in the industry. Finally, another 10 minutes passed before our dinners arrived.
For appetizers, all four of us chose the Mediterranean Shrimp, which was well-cooked and nicely presented. However, it was quite heavy on the garlic, and the amount of pita served was insufficient for the leftover sauce. For the main course, my wife ordered Chicken Marsala over linguine, I had pork tenderloin with garlic mashed potatoes and vegetables, and the other couple opted for Sea Bass Francaise over pasta. My wife enjoyed her dish but felt it was also overly garlicky. My pork was cooked well and then grilled, adding a nice touch with good flavor. However, the garlic mashed potatoes and vegetables were again heavy on garlic, though they were still tasty. The other couple thought the Sea Bass was excessively lemony.
Dessert was included in the meal; three of us ordered caramelized apples a la mode while one chose waffles a la mode. The apples were tart and lacked additional flavor, with the ice cream being the standout element of the dish.
While restaurant week is an opportunity to try places you might not normally visit, many restaurants miss the chance to put their best foot forward, treating the event as an obligation rather than an introduction to their offerings. Unfortunately, this is how we felt about our experience at this restaurant. The overall impression was that they seemed to be going through the motions. Given our experience, we likely won’t be returning."
