"When we entered the restaurant, the only aroma wafting from the kitchen was that of marijuana. In hindsight, we should have just walked out. The bartender, who was also the only server, expressed frustration that no one else had shown up to help with front-of-house duties. There were only three patrons at the bar and two tables occupied—certainly manageable. Having experience as a waiter and bartender for seven years, I found this surprising. Our Oysters Rockefeller and calamari took over 20 minutes to arrive, and the fish entrees were somehow both overcooked and cold. Although the bartender was friendly, they seemed disengaged when it came to attending to tables and checking on us. We definitely felt like an afterthought. The place has a bar vibe but charges prices more suitable for a fine dining experience."
