First, let me start with a statement that everythi...

First, let me start with a statement that everything from the plate inwards is fantastic. The chef is clearly extraordinarily skilled. From knife work to seasonings, they know French styles and execute exceptionally well. The front of house service on the other hand, is on par with Olive Garden compete with black button ups, walkie talkies, and earpieces. Staff lacked knowledge of everything, from restaurant history, dish details, and a complete void of information on the wine and drink list. There is no sommelier, which for fine dining with bottles in the $1000's and a producing vineyard onsite, seems completely unacceptable. No knowledge of even of the house produced wines seem to exist with the staff other then the grapes are from Napa and "Napa grapes are very good". Part of the experience of fine dining is to learn (or at least have the option to) about the foods, ingredients and pairings of what went into the chefs intentions in the meal.

Cadence of the meal was also jarringly off. Our drinks showed after soups, which were delivered in two waves (for a table of 4), with a third trip needed for unmatched, spoons. Spoons, which were definitely not soup spoons and had a closer resemblance to salad serving utensils. Again, the French onion soup itself was very good, with ox tail and chardonnay being balanced and in harmony with the well (uniformly) sliced onions.

The mains were also delivered haltingly. Water service was so lacking that we had to flag someone down to get a refill (only one of 2 of the whole evening). We also had to ask for bread service, and forget about crumb sweepers! Napkins weren't refolded when someone got up to go to the restroom, but were instead awkwardly nudged a little further onto the chair and left crumpled and sad. This seems so strange for a restaurant where the hostess, theough much effort rearranged our place settings when seating us so our napkins would match (dark/light) our individual pants.

Also, while the linens were nice, sitting 4 people at an eight top plastic folding round table left my knees bruised and bashed from the folded legs seems particularly wrong for a $100+ per person meal.

There is also a strange obsession and push from the waiters for flambe dishes and drinks done tableside. Perhaps for the youthful staff's own amusement?

In summary: this restaurant resembles more of a exceptionally skilled chef working within a wedding venue that does meals for outsiders on non-event nights then it does the fine dining experience of its longstanding reputation past.