Uropsych, Queenscook, I was also there this week, with a couple who had never been there before, Our friends were Israeli, sophisticated, foodies, and they were also confused by how to approach the menu. In fact, I discovered the difficulty of reading it carefully that people with particular food issues have when I realized that our friend must be a little bit pregnant because she was struggling to figure out which dishes featured unfamiliar words indicating raw meat or fish. But the food was wonderful and we all had a marvelous time.
That is not to say that things were perfect. I accept the fact that Chef Moishe tries to make each plate perfect, and I go because the food is wonderful (and the price is modest when compares with the nicer Manhattan restaurants)
However this week 4 of us were sharing each dish onto share plates, and we sometimes had 5 hot dishes arrive at once. I see where the method of perfecting each plate in a small restaurant makes it hard to have the flow of service perfectly even, but I do think it would be good to try harder.
As for service in general, what you say, Uropsych, is a problem. We did not get other people's food, nor did ours go elsewhere so far as I am aware. The servers were willing and pleasant, but not very professional about providing forks, plates and removing soiled dishes unobtrusively and efficiently. They also need to smooth out the technique of providing and removing utensils for the fish dishes.
There is a new (added to the staff this summer) house manager who is charming and helpful, but who does need to tighten up and professionalize the training of the wait-staff.
For example, just as we were contemplating the dessert menu, our friends had a baby sitter crises. We had a hard time getting someones attention to get a check so we leave.
These are problems that can be solved. Even the problem of staffing up to serve both the dining room the courtyard - filled in July with hungry men whose wives and families are in the country - can be solved with a little more training of the wait staff.
What is not matched in any other New York restaurant, and what I treasure is the excitement of the dishes Chef Moishe creates. It is just such a pleasure to eat there. I'll already looking forward to may next visit.
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