"The food was fantastic, except for the vanilla bean crème brûlée, which didn't seem to be made with fresh vanilla beans. Unfortunately, I was quite disappointed with the service; I didn't realize it was apprenticeship night at Caprice. I shouldn't have to ask for a steak knife with my filet, nor should I be left guessing where the oil or butter is when bread is served. My waitress struggled to open a bottle of wine, and when she finally placed the wine cooler in front of me, she just set the bottle down and walked away. Although a more experienced waitress stepped in to assist, it wasn't quick enough. Overall, the service felt more like what you would expect in a sports pub than a restaurant of this caliber. It's disappointing that such a high-quality restaurant wouldn't hire or properly train staff to match the excellence of their food."
