On a recent return to Adega, I sensed that they were finally getting their service act together. There was good communication between management and service staff and food was coming out of the kitchen in a timely fashion. However, the kitchen was sending out less than stellar eats. Some dished were right on, but some were so heavily salted I doubt that anyone tasted for seasoning before sending it out of the kitchen. Another item wrpped in Phylo was unedible, as it was burned to a crisp. How this item made it past the eyes of the chef is beyond my comprehension.
Pros: Wines
Cons: Attitude
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