The first people you meet in a restaurant can often make or break your experience there. I was underwhelmed and frankly annoyed by the prissy, rude pair of hostesses that were more concerned with flipping their hair around than making me feel welcome. Luckily, our waitress and several of the other waitstaff were consciencious and fun. But this should be about the food, and overall, I found that sorely lacking as well. The charcutierie plate had some interesting elements (i.e. the potted foie gras was delicious and the head cheese had good texture) but it lacked cohesiveness. For the main course, I had the special game hen with pea risotto. The dark meat was under cooked, but the white meat delicious. The risotto had the flavor and texture of pablum with a crunchy undercooked pea surprise in every bite. Everything was underseasoned to an unforgivable degree for a retaurant allegedly of high caliber. My husband had the beeef rib - yes, I mean rib. There was one chewy, underseasoned rib on the plate. The green beans looked and tasted like they had had an unfortunate encounter with a blowtorch and were dripping with oil (not in a good way). We decided to cut our losses at this point and skip the additional dissapointment of a potentially disastrous desert.
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