We were seated in the quiet dining niche near the bar and asked for black dinner napkins (which are available) and were told, "be right back with those". Thirty minutes later, no napkins. Twenty minutes after sitting with the wine list and menu, a harried waiter came by to ask if we had any questions. We wanted to order a bottle of wine and were told the sommelier would be right with us. Twenty more minutes, no sommelier. The waiter, Thomas,(sweaty browed) arrived with our bottle. After I pointed out how long we had been sitting waiting to be attended, he profusely apologized and thanked us for our patience. Service picked up. The food was delicious. The green salad was tender and very fresh.Lobster risotto, amazing. The fresh catch was perfectly prepared.Thomas is quite proficient at his job and takes it very seriously. I couldn't help but wonder how much smoother the evening would have gone had everyone be as proficient in their roles. [Daniel in New York has impeccable service where the staff works as a team-of course the chef is genius.] This restaurant should be booked regularly and hopefully the staff (including those employees who just stand around) find a way to contribute to the rise of this awaiting experience.
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