I saw Chef Friedman on a local news segment talking about the new concept and I’m intrigued. I will visit this new location. My beef was primarily with the service, I expect nearly flawless service when spending $100 or more per person in an upscale eatery. Too often, and especially in suburbia, the staff is local youth, untrained in the niceties. You won’t see this at Brennan’s, for example, or at Mascalzone, a newer, but foreign born moderately priced eatery. Or Tony Mandola’s or DaMarco or Indika or Brenner’s or even one of my favorite places, Patrenella’s. Staff will make or break your restaurant. Hire them, and then train them. That’s all I ask.
