There has been a dropoff in the level of food and service since the move. As they have become busier, they have had to hire many new and inexperienced staff. \r
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The entrees came out at varying intervals, in a haphazard fashion. When the smoke cleared, it turned out that one in our party had not received her entree. After much effort to locate our waiter, we alerted him to the situation. Clearly harried, he came back and dropped off the wrong order. After a second more difficult attempt to flag our waiter, we finally were able to explain our situation. Fourteen minutes later, a side dish not ordered, was brought out to accompany the wrong entree. A third attempt to rectify the situation was finally met with success. When told of the situation, management explained that it was ""human error"" which I can understand.\r
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What I cannot understand is the recent uninspired quality of the food. My medium rare filet was cooked unevenly and ran the spectrum from medium to well done. I could go on the FOODTV website, copy a recipe for gilled snapper and produce an equivalent dish. \r
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With the attempt to go more upscale with the upsizing, pretty interior and valet parking, they have not been able to keep up on the service and food end.
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