11:33:00 PM
Army_Gaga
Most people understand that when a restaurant first opens, it may not be running like a perfectly oiled machine–things happen, and staff usually needs time to get into the groove of things. Well, other than running poorly, Cuozzo explained that the new eatery was, “running mainly on acrid-smelling burnt vinegar wafting intermittently through the raucous dining room.” Wow, that was harsh! Cuozzo then explained that he felt sorry for the chef–Art Smith–who is known as a genuinely talented chef who stays out of the limelight.
The review stated that the staff “seemed plucked from the ‘burbs. Clueless busboys wandered the floor, performing no other function than to pour tap water into sparkling.” It also said that the appetizers alone took 50 minutes to arrive and the food was far from tasty. If anyone knows fish, they know how easily calamari can be ruined. Cuozzo states that the “Grilled calamari with bitter greens and radicchio were the worst I’ve had in a lifetime of squid-mongering, the salad unseasoned and the calamari like leather.”
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