Simply put I cannot imagine how anyone,other than employees ofthis place, would ever even imagine this was fine dining or in any way shape form anything better than an overpriced fernbar. How it has won any awards at all baffles me and makes me question the value of these awards. The service was slow,and ignorant of manners. We were greeted with the ""chefs special foh 60 bucks!"".
The quail appetizer was greasy and tough, inedible.
The overpriced endive salad consisted of 4 bits of endive scattered with field greens and ONE bruised grape tomato sliced into quarters,accompanied by an extremely salty thin dressing.
My rib-eye was thin, tough, and smothered in a scorched,overbearing sauce.
My dates New York strip was equally tough, and soaking in the same scorched sauce. Somehow the ""chef"" confused capers with whole black pepper corns.
This place is an unmitigated disaster for a fine dining restaurant.