"When you walk into a busy restaurant, you can safely assume two things: 1) Must be relatively good because everyone in there can't be wrong. 2) You're going to wait a little while for your food. Bearing in mind #2, my wife and I ordered three tapas (braised short rib, shrimp, and a cured sausage) figuring the cook time for the last two would be fairly minimal. Let me rephrase, one would think the cook time would be fairly minimal. We waited 40 minutes for the shrimp. 40 minutes for THREE shrimp. Once it arrived, one bite told me that it wasn't worth waiting 40 minutes for. Six miles past overcooked and room temperature. We sent it back and the kitchen sent back TWO well cooked shrimp, because why would you send a new full order out? Also of note that the first plate looked NOTHING like the second. So much for consistency in plating. The braised short rib skewer came out next and was absolutely LOADED with fat. One piece was almost completely fat. The cured sausage came out last. The one item that was edible in its initial state. Came. Out. Last. ? I haven't got the bill yet, but with the bottle of wine we had, the bill with tax is probably close to $100. $100 for a bottle of wine and cured sausage. Remember the old phrase about a fool and his money? It applies if you come here. I can make better food blindfolded. And just now the waitress brought us the third shrimp with the check..."
