text: I am all for paying the right price for meals With promise of locally sourced gourmet prepared dishes I was very willing to fork out nnWhile the food was decent but a couple of things really threw me for a spin and I felt jibbed by my ua mealnn there is a balance between attentive serving and passive aggressively rushing Yes I walked in off the street and obviously a tourist But I should not have been rushednCase in point there was a server standing next to me watching me take my last bite for all courses so they can take the plates away immediatelynn ua for two half slices of bread and a pad of butter Seriously That better have been Himalayan pink salt on the butter otherwise I call it a hidden service charge nn the waitress working my table I suspect has English as her second language Well guess what me too I guessed it was language cultural barrier but in hospitality there is no reason to open the dialogue with are you ready to order Really the very first thing she said to me was that No hello good evening how are younn there was not a lick of green vegetable in both my Cullen Skink or my lamb roast Maybe some chopped herb garnishes Meal was all starch and protein The end nn dessert menu was boring If you have ever spoke to an executive chef with no experience or interest in pastry they will always put simple faithful a like fruit crumble panna cotta and cheesecake on a dessert menu This is what Howies offerednnWell it is not all doomed Their meat dish and the lamb gravy was divine Wish there was more gravy though