"It pains me to write a 1 star review since I really enjoyed the food and our servers were amazing. I want to make it clear that I would have given Kali 5 stars for the food, and 5 stars for the rest of the wait staff, but the one star is due to the maître d ' and hostess as I have never experienced such terrible treatment from a host let alone the maître d '. The level of immaturity exuding from him was baffling, especially when he 's representing a Michelin star restaurant. Our party was the first to arrive Friday night, right when they open, at 6pm. At the hostess stand I asked if it was protocol for the restaurant to charge my credit card to hold the reservation, because I noticed a pending $100 charge on my credit card the day before. Now I did make an Open Table reservation for Thursday, table of 4, but had changed it to Friday, table of 6, since we had more family flying in from out of town that day. So when I made the reservation for Friday, the Thursday reservation disappeared from my open table account, and I made a Thursday reservation at a different restaurant. I assumed the Kali Thursday reservation was cancelled since I know Open Table blocks you from having 2 active reservations even within 2 hours of each other. Wednesday comes around and I miss a phone call from Kali. They leave a voicemail stating they 're expecting me Friday and if I can call back to confirm. I call back Thursday to confirm and they say they are looking forward to seeing us Friday. All good right? So now Friday, at the restaurant and the host/waitress claims they called me multiple times (this was a lie) Thursday since they still had my reservation active, and then in a condescending tone tells me that 's why you were charged and brushes me off. She seats us and then says she 'll have to talk to her manager but doesn 't know if she 'll be able to do anything to remove the charge. She claimed that she called me Wednesday and left a voicemail that said she was expecting us Thursday AND Friday, asking me to call back to confirm. This wasn 't true, I listened to the voicemail and had the voicemail transcript right there, so, she was lying and the voicemail had ONLY mentioned Friday. With this in hand, I went to the maître d '/manager to explain the situation, surely an expedite fix for a manager of a Michelin star restaurant. But with evidence in hand, the maître d ' doesn 't let me explain and also claims that they tried to call me and left a voicemail about both days and said essentially it was my fault and that Open Table had charged me and they really had nothing to do with it. When I can talk, I showed him the transcript for the voicemail that ONLY stated Friday and pointed out they also didn 't mention Thursday when I called back to confirm. He looked irritated, scoffed at me, said fine we 'll credit you the $100 then rolled his eyes. No customer service, no humility, no apology for the misunderstanding at all. Then he yells to the bar to credit our table the $100, making our business everybody 's business. Absolutely mind blowing. I was speechless at the unprofessionalism from this manager of a fine dining restaurant as you really would have higher expectations for the service at a Michelin star restaurant. But as I was with my in-laws visiting from out of town, we all decided to let it go. We were assertive, not combative, and did not want to let him ruin the rest of the night, even though an interaction like that would leave a bad taste in anyone 's mouth. We decide to order thee Kali Chef 's Menu which is 9 courses plus wine pairings. Which was delicious, but you definitely would have to budget 3+ hours for the full experience. The tomato salad, venison and meringue gelato were definitely the highlights of the night. Brian was our waiter and we were grateful as he was able to make us all but forget the manager was there. We were able to even have fun due to him. And with the maître d ', he essentially ignored us for the rest of the night but 6 orders of The Chefs Menu with wine pairings kind of compels attention from managers, so then he visits our table and asks to clear the plates. Our conversations quieted when he arrived. We don 't want to engage with him, we just respond with a simple yes. Still no apology, or comping a dessert, or any acknowledgment of the misunderstanding and poor treatment from earlier in the night. His unwelcome presence visits our table two additional times. It feels antagonistic, as he must of felt we didn 't want him around us unless it was to make amends. But he passive aggressively asks us what else he can clear, and clears certain items we ask him to but not others. Again it puzzles me why you work in the service industry when you 're petty and immature. In summary, food and dining experiencing (thanks Brian) was great. I 'd definitely recommend the chefs menu with wine pairing if you 're going to splurge. My main gripe is with the Maître D '."
Market Salad
