"We thought we would give them another try, as the last time, it was not good. They have not learned anything in the meantime, let's say. We were seated and then waited for no less than 2o minutes before being met by a server who was clearly in the weeds. We ordered a bottle of wine and a cocktail and then waited another 15 minutes before the Somm came and told us that they were out of stock on the bottle. It went on like this. He could sense our frustration. The restaurant was not in any way busy. Two cooks were visible in the near glass corner and were visible to the dining room. They chatted, laughed, and sipped from their large sippy cups, apparently without anything to do. There seemed to be a lot of staff, yet no productivity. Just wandering and avoiding guest gaze. There was a server change (the bartender), and he seemed oriented correctly. It still did not go well. The menu is basic gastro-pub fare with Four Seasons prices. The NY Strip was well overcooked, but we could not wait another long expanse of time to correct it. Basically, this is not the Four Seasons that I have come to crave, know as always a sure bet, and been to all over the world. Yes, I am lucky, etc., and privileged, but what it's taught me is that if I am going to pay top dollar to dine, it had better be Cusine. This is not that. I could get this meal anywhere, so why here? They have no guidance, no service orientation, and certainly poor execution."
Half Dozen Oysters
