My first clue should have been the ease of getting a reservation at 6:30 on a Saturday night (Valentines Day no less) at the last minute. Drink orders were wrong, food was cold and production quality, facilility was cold. Not much good to say about the experience and it set me back $200+. I'd recommend that the chef and management visit a Peter Kelly restaurant to get an idea of how to run a high end restaurant. The setting and location are so beautiful.....it's a shame the staff and chef doesn't have a clue on how to run a restaurant.
Own or manage this property? Claim your listing for free to respond to reviews, update your profile and much more.