- 整體 4
- 食物 4
- 服務 3
- 氛圍 3
Really enjoyed the flavors of the food. Our server was very friendly and went in depth with menu explanations. However, service was slow all throughout and seemed confused. The host was annoyed bc we showed up early for our reservation. I pushed it back so we wouldn’t be late. We didn’t mind waiting and asked if we could get a drink while we waited. She directed us to order from the bar outside. The bartenders seemed confused and asked us how many drinks we planned on ordering while we waited. There were four of us, so four cocktails we stated, if that was alright? The host also did not state if we were going to be called or if we should come back in a certain amount of time to check on our table. We sat outside by the fireplace and walked back about 20 min later to see what our status was. Ambience was very quaint and vintage. I liked the vibe and the playlist. We had the worst table in the restaurant- right behind the host stand. Having her behind right against my back throughout the meal was not pleasant. She also decided to changed the trash in the middle of our meal, which I understand needs to happen but having a large trash bag be whipped open next to me, while eating was also not pleasant or sanitary. Overall the menu was fantastic- loved the mole trio, aguachile and MSG. The birria tacos were over-salted and not tender but overall tasty. Baklava cheesecake to end the meal was delicious, well executed and left a good final impression. I hope these small nuances can be better improved to have the service match the food quality. James Beard nominated chefs hold a certain prestige that is expected during dining experiences.
