For starters: I made a reservation over a week in advance. On arrival it was a bit different than perhaps what I was expecting, it was dark and you could easily wonder if you were in the right place or if you were trespassing on private property, maybe that adds to the experience maybe it is off putting depends on the person I suppose. So we (party of two) made our way to the hostess statio3n we were 15 minutes early for our scheduled reservation, after waiting for 20 minutes the hostess told us it would be a short wait for a table to open up, which is not a problem and could be expected in a restaurant with such limited seating. This however is where things went downhill, and quickly.We waited in the bar area (really just a high top table, near the wait station) we were given a cocktail list and than waited not less than one hour before anyone asked if we would like a drink. I will give credit where it is due and will give top marks to the drink, would have liked another but no one asked for another hour. We were seated no sooner than two hours after our scheduled reservation. It was pretty obvious that the kitchen was at the end of the shift and interested only in closing out the night as quickly as possible. The cured meat selection was good, portions we're laughably small. The rest of the meal, small, not particularly inspired, I had lamb, it was certainly well aged, and not in a good way. I now wonder where the line is drawn between lamb and mutton. The gnocchi was good, but not wait two hours for it good.The service, could be described in the following ways: absent to arrogant, I'm not sure which is worse.In summary why take reservations if they will not be honored ?why make great cocktails if no one can order them? The included gratuity, just add it in to the actual prices if you want to provide a livable wage, factor it in to the overhead costs, that way at least the customer isn't held liable. The prices border on the exorbitant considering the multitude of shortfalls.And one last note: if you do not look like they seem to think affluence looks like (apparently the Ed hardy wearing type) be prepared to be passed off as incapable of affording to enjoy such a " unique culinary experience" maybe they should require a copy of your tax returns be attached to any reservation requests, if they want to be as high brow as they assume to be.
Quality Exceeds expectations