Went in with a lot of hope and fun. Impressed with the decor not the food. The food idea is not bad but what works in Chicago was good by Chicago Standards.The Layon of the 21st century has needs, levels of excellence , stamina and perceiverience much beyond even the old world institutions. Hugs,touches and kisses etc etc included by the owner in FEEDBAG ,a bit too much obvious for media attention. Here We no longer judge a restaurant by gimics. Experience is the good word here.Just 4 years of cooking is far away from calling oneself a rockstar.We weretold the owner keeps looking for new Sous Chefs for every few days to assist and retrain the Chef .An interesting new approach.Its not a sin to say one needs more experience in the cooking end. theBig ideas need better hands in big city.
Pros: beautiful ambience
Cons: food not up to the mark
more