The chef/owner should stay in the kitchen because his people skills (or lack thereof) drove this customer away. \r
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When we walked in, he attempted to greet us to his completely empty restaurant. He said that he didn't know if he could seat us since he expected a rush in 60-90 minutes; he would have to defer to his hostess. \r
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Later, he came out to speak with us about an issue with the meal, and at first we thought he was going to be pleasant. Instead, he defended the dish and said that he shouldn't have the ""eat the cost of it"" because there was nothing wrong. \r
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We had our food (except the errant dish) packed up and went home where the atmosphere was much better. While the food was good; we will never go back. \r
Pros: OK food
Cons: The chef/owner
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