Jennifer P.
Google
[UPDATED REVIEW] While my initial visit had some regrettable service issues, I feel it is only fair to update my rating based on the subsequent actions of the establishment's management.
The owner reached out personally to apologize, recognized the specific errors that occurred during my service, and has generously offered to make things right. This level of dedication to customer satisfaction is truly commendable.
Given this proactive management response, the numerous other fantastic experiences reported by friends/patrons, and the restaurant's truly stunning ambiance, I believe my original low rating was disproportionate. It’s clear they take pride in their service and atmosphere. I am very much looking forward to a better experience on my return visit.
A Tale of Two Experiences: Excellent Event, Unprofessional Checkout
Our evening began on a high note, a truly lovely wine tasting event in a beautiful setting. The quality of the food and the general ambiance made the early hours enjoyable. Unfortunately, the entire experience was severely undermined by the chaotic and frankly unprofessional handling of the checkout process.
Once the event was over, the staff appeared instantly overwhelmed. What should have been a quick and smooth departure turned into a tedious ordeal that required an unacceptable hour just to settle our bills.
The frustration was severely compounded by the billing itself, which revealed two business practices that are simply unacceptable for an establishment aiming for an upscale reputation.
While an automatic gratuity that we were unaware was going to be billed was fine, we were shocked to see the gratuity was also applied to bottles of wine that were purchased from the event. Retail sales—a simple transaction for an unopened bottle—does not warrant a gratuity. Gratuity is meant to reward service, not a simple sale, and its application here felt like an unwarranted financial grab.
The second issue was the fee for paying with a credit card. I understand that processing fees exist, but at a restaurant that features menu items like $40 steaks, such a charge comes across as incredibly cheap and tacky. True upscale dining integrates these minor business costs into the price of the menu items. Passing the charge directly to the customer at the end of the meal, particularly given the already high price point of the food, feels like a calculated money grab that cheapens the entire experience.
In summary, it’s a shame that a restaurant with the potential to offer a truly premium experience allows its service to collapse and its reputation to be damaged by frustrating and unprofessional billing policies. The quality of the initial event simply cannot outweigh the disappointment of the final hour.