"This may have been an off night, but this was the worst run restaurant last night. For the entire restaurant, there was only one waiter and one non waiter individual to help with clearing etc. There was someone filling the host role, who also helped with service, but she left at 7, the height of the evening rush. According to the waiter, the restaurant was not staffed for the number of customers who showed up (only 3 reservations . Even so, specials were sold out at 6:30 pm. Our food sat under the heat lamps while the kitchen staff kept ringing the bell. We thought about getting up and getting the plates ourselves, but we still had our salad/bread dishes on our table and didn't really have room for entrees. Plus, it would have been hard on the kitchen staff. The waiter was busy seating guests--not sure why they continued to take walk-ins when they did not have the staff to serve the guests they had (bad management! . One salad was literally fraudulent (a mass of mangled radicchio and arugula was served missing the gorgonzola (a small cube of a feta like cheese and one walnut instead of the candied pecans . The brussels sprouts were mushy and cold and must have been cooked at some point earlier in the day. Our entrees, which included 2 seafood dishes, were both rubbery due to sitting endlessly under heat lamps (ding, ding, ding, ding, ding and cold underneath. The food might be ok, we couldn't tell. But someone should tell the wait team to only seat the number of customers they can serve with the staff on hand. Btw, it's always a bad look with a key member of the wait team (the one working in the host/seater role walks out at the peak of busyness. Either this was due to frustration or a sign that the people working here are not vested in customer service nor in the success of the restaurant."
