I've been in the hospitality business for many years now. We, as a whole, seem to be even MORE critical than the average person. I've frequented your establishment quite a few times now, and here's what I've observed/overheard from your staff talking. For starters, drinking while working is not a good mix, ESPECIALLY for managers. Managers are supposed to set an example for the rest of the staff!! When things start getting busy, it's the responsibility of a manager to get off their butts, and help...the staff needs to understand that in such hard times, every table needs to be treated like they're the only table in the place! that means giving EACH table, EACH guest, the best possible service. The guests don't want to hear or be aware of the problems going on. The kitchen needs to really work on getting your BASIC menu items out in a reasonably decent time. 30 minutes max, decent. And so many times, the food varies. One day, a cook will make things slightly different than another cook. The food ican be great, depending on who is cooking. And since you're known for wine, being told several times now, that you're ""in the process of changing your wine list"" and that's why you're out of some of the menu, is ludicris! If things go wrong, and they will, be more willing to comp a MEAL...it leaves a good lasting impression, and a guaranteed repeat visit...a dessert in lieu of a 45 minute appetizer, does not suffice. Your foundation is good, but there are defenite cracks appearing. I'd hate to see yet another eatery go downhill, so I say these things in the hopes that things change, and you can have continued success, as a wonderful establishment. A few visits ago, our server told me she had only been there for a couple weeks. I told her that was the best service I ever got, in all the times I've been there. In our conversation, I found myself thankful for the few people left, in this day, who understand the importance of customer service and all that means..I have hope...
Pros: parking, ambience