Ok, even after sleeping on it, I can't really go higher than a 2. I like really, really, really, really, really, want to like this place. The decor on the inside is fun, having a view of the kitchen is fun and hey, free sangria- what's not to like right? \n\nWell, let's count the ways. First off, when it's 6:30 and you're writing on the chalkboard and I ask you \"Are you open?\" don't lie to me. Having to watch you setup, prep the food area, waiting over 40 mins for tapas and watching the chef daudle in at 7:00 is not treating me with respect. \n\nNext - no iced tea? (ok no big deal), no citrus scallops? (\"we can do a great sangria shrimp\", umm ok, sure), no beef stay? (\"well, we can do chicken\") - ok it's Friday night and you're not ready for these things? Weird.\n\nI've already mentioned needing to wait over 40 mins for 2 of the 3 tapas (oh did I mention we were the only customers?), then the \"great sangria shrimp\" another 15 mins later? \n\nTo top it off, towards then end, because there's no ventilation from the kitchen to the dining area, our eyes started literally burning. Like seriously?\n\nSo at this point you're thinking why the 2 stars? Well, the Moroccan Sliders were FANTASTIC. no joke the best sliders that I think I've ever had. The chef has potential, but they've got to figure out the basics.
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