I expected more based upon Chef Keller's reputation. We ordered the chef's tasting menu (chef makes the selections of a five course meal) and were pleased with the opening course of Ahi Tuna Tartare served over fennel slaw. Unfortunantely, the second course was a truffled onion soup, which although delicious, was far too heavy and filling for a tasting menu. The third couse was a fish dish given a fancy Japanese name, but tasting much like skate wing, now popular again at east coast restaurants. Next came Chef Keller's signature dish of braised veal and yukon gold potato ravioli. While interesting, we found it served with an overpowering sauce that masked all of the other flavors of the dish. The entre was a Lamb tederloin, slightly overcooked, but which I would order over and over again (if served medium rare instead of medium). Lastly came dessert, a chocolate souflee baked to perfection and beautifully served. For the price I would have expected white glove service and an experienced wait staff. I found neither during our evening (July 10) at the restaurant. If Chef Keller were present, and if he took on the personality of Gordon Ramsey, he would have screamed for the customers to get out, and he would have closed the doors for the night. If you need a local comparison of what was missing by way of service, a competent wait staff can be found at Carnevino at the Palazzo. Chef, I've been to Charlie Trotter's in Chicago, Daniel's in NYC...I was embarassed for you. Your food was good, it should have been spectacular.\r
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