3/5 Ella M. 1 year ago on Google
I
had
been
eagerly
awaiting
our
trip
to
Australia,
and
thus,
to
Attica
for
many
months.
We,
like
everyone
else,
had
watched
the
Chef's
Table
episode
and
were
really
excited
about
all
of
the
opportunities
we
were
going
to
have
to
try
interesting
and
different
food.
Unlike
a
lot
of
the
comments,
I
was
not
put
off
by
the
variety
of
the
food
and
eating
things
like
ants
or
bugs
that
I
don't
typically
eat.
My
dinner
date
had
two
things
on
his
food
list
he
"was
never
going
to
eat"
(blood
sausage
and
bugs),
and
after
this,
he's
eaten
both
and
survived.
I
also
am
not
put
off
by
the
price--it's
not
the
most
expensive
meal
I've
paid
for
and
it
won't
be
the
last.
The
staff,
as
many
mention,
are
super
friendly
and
do
the
work
to
make
an
expensive
upscale
restaurant
feel
casual
and
not
stuffy.
They
were
happy
to
joke
around
and
made
our
dinner
enjoyable
and
lighthearted.
I
love
when
restaurants
have
you
get
up
during
the
meal
to
either
wander
into
the
kitchen
or
(in
this
case)
head
outside,
so
that
was
a
welcome
component
of
the
meal.
A
couple
things
that
cost
them
serious
points
(now,
keep
in
mind,
this
is
based
on
the
fact
that
they
*are*
an
upscale
restaurant--if
I'm
paying
good
money
my
standards
are
going
to
be
higher
than
if
it's
a
bean
burrito
from
Taco
Bell).
1.
I
ordered
sparkling
water.
It
was
offered
to
me.
And
they
chose
to
charge
me
$8
for
it.
My
date
ordered
a
coffee,
and
a
cup
of
black
coffee
added
$5
to
our
tab.
Now,
I'm
not
annoyed
because
of
the
$13.
I'm
annoyed
because
it
was
a
meal
in
which
I
spent
hundreds
of
dollars
(we
also
got
a
wine
pairing
for
two),
and
dislike
the
feeling
of
being
nickle-and-dimed
for
a
couple
of
beverages
that
are
extraordinarily
cheap
to
produce.
It
irks
me
a
bit.
Just
throw
those
in,
eat
the
couple
cents
you
spent
on
bubbly
water,
and
give
the
cup
of
coffee
for
free.
2.
Several
of
the
items
were
served
at
temperatures
that
were
too
hot
to
eat.
Again,
because
I'm
going
to
a
restaurant
of
this
caliber,
the
attention
to
detail
was
missing.
I
would
expect
to
be
able
to
enjoy
and
dig
in
to
my
food
when
it
arrives
at
my
table,
not
several
minutes
after
receiving
it.
3.
Finally,
the
meal
was
acid-on-acid-on-acid-on-acid.
Many
of
the
flavors
were
served
in
the
first
course
and
then
again
almost
every
course
for
the
rest
of
the
dishes,
which
means
that
by
the
end
of
the
meal
I've
had
17
courses
and
my
tongue
was
almost
raw.
Add
that
to
mostly
white
wines
with
high
acid
content
and
I
really
was
just
tongue-tired
by
the
time
I
finished.
Overall,
the
meal
was
good,
and
I
got
to
try
some
items
I
never
would/have
before.
I
wouldn't
go
again,
but
I'm
glad
I
went
the
first
time.
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