The wait staff was a bit unhelpful during a good portion of the meal. They really didn't care that we were sitting there for a good 20 minutes waiting for our ents...with the restaurant empty. It seems that everyone was more interested in the fact that a cooking show was going on in the back room. \r
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The appetizer selection looked good, but was extremely disappointing when it came to the table. Cheese platter? The server couldn't even identify 2 of the cheeses for us, and with so little cheese on the plate, I was surprised. I guess they ended up putting the cheese on our romaine salad, which was overwhelmed with Bleu. Where was the lettuce? Underneath the HEALTHY amount of croutons, which I had asked to be removed...\r
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Great wine selection, and favorable prices for some glyceriny NW Pinot!! Plus, it paired nicely with the entrees. \r
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The entrees left a bit to be desired. No selection whatsoever. I found myself ordering the old standard to see what the fuss is all about. \r
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The ""hand made"" ravioli, looked and tased like giant potstickers. They were swimming in some sort of duck sauce that was supposed to be creamy? Instead, it tasted like beef broth. Plus, we only got 4 of them. They were kinda big, but 4 of them was not worth the $20.\r
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Their pork chop was cooked perfectly, but was over peppered on 1/2. Looks like the cook missed on his first attempt at seasoning. Couldn't choke half of it down because it was over seasoned. The chop was also swimming in the same beef flavored stock as the ravioli. The augratin swimming in the ""Au Jus"" were actually very good. Just left a lot on my plate due to the fact that it was soggy by the time I got to it. \r
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We opted out of the dessert menu for lack of selection, and walked down to Papa Haydns for a nice slice of cassata cake.
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