"We had the NYE prix fixe dinner. The whole production seemed like a casual restaurant trying to do haute cuisine--they just don't know how to do it. First app was a truffled deviled egg--delicious. This was followed by cream of crab soup--excellent soup, clumps of crab meat. Seafood plate was mixed. Stone crab had been cracked so that you could not possibly get all the meat out of the claw. Shrimp was quite fresh, but cocktail sauce was extremely thick--was it fresh? Oysters were delicious. Main course was duck. Meat was served in about 1-inch cubes. Hard to tell how it was cooked. Duck was tough, and skin was not crisp. Sauce had flavor, but was weak. This was served with brussels sprouts that were very well cooked. For dessert, we had cheesecake and apple crumble. The apples were not fully cooked, and the cheesecake was still frozen and not particularly tasty when it did thaw. When dinner is $125 per person, plus service, a paper napkin is not acceptable, and drinking wine from a plastic glass is not acceptable either. Service was by young people who apparently had not been trained, which could be simply because the restaurant usually serves more casual fare. The service was not up to par, left us without eating utensils twice during the meal, and tended to bring new dishes before we finished the previous course."
