davemohan

July 25, 2007. I remember the date as it was my 20th Anniversary. We went to the Chef’s Table based on many recommendations, including those posted here. The service was miserable, but it may have been a new waiter, who had no knowledge of the wine list and could not answer simple questions. 50 minutes after ordering wine, in a near empty dining room, it was still “being chilled”. (A basic commercial chiller does the job in a couple of minutes.) We had asked that the order not be turned in until the wine was served, but a couple of minutes later the salad arrived, at least 40 minutes prior to the wine. The lobster claw salad was based on obviously cooked-then-frozen-then-thawed claws served at room temperature on a bed of greens. Not bad, but certainly not great. Meanwhile, our entrees were warming (chilling?) on a counter in the clearly visible kitchen. I can’t comment further because at that point we got up and left, went a couple of doors down, and received excellent service and a good meal at another establishment.