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Tuesday May 23, 2017
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Travel Guide

 

continued

While the talented (and blessedly honest) server we met on our second visit instinctively timed our salads, appetizers, and entrees perfectly, our first server struggled to keep up. After taking our appetizer order, she didn't return for our dinner order until it was time to clear our appetizer plates. When the entrees did arrive, a busser parked them on a tray a few feet from our table minutes before the server appeared to distribute them. And when she was clearing steak knives, she obliviously waved them way too close to my throat.

I wish Mediterrano would demand more from its staffers in both the back and front of the house. A restaurant producing anything as irresistible as the bucatini shouldn't allow a server to exasperate its guests. And it doesn't make sense that Mediterrano is responsible for both the city's best take on lamb and, in the souvlaki, one of its worst.

Mediterrano is a very good restaurant. And with just a few tweaks, everyone might think so.

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