Like most of the reviews say (at least those who have some knowledge of what a dining experience should be) take your business elsewhere. The wait staff needs to take Service 101, the chef (I use the term loosely here) must have slept through most classes, except ""How to Make Your Food as Bland as Possible"" and ""Cream versus Water Sauce"". As for the wine, at the price per glass, I would expect something above the notch of ""screw cap"".
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