By JOHN L. FOY Restaurant Reviewer Restaurant patrons think busy Saturday nights are when mistakes are most likely to be made.
Experienced restaurateurs know it is on quiet nights when problems develop.
When chefs, like musicians, are not working to a rhythm and focused on each note, and the dining room staff is wandering to pass the time, errors are made. Our mid week visit to Fantastico's sparsely populated dining room began nicely. She offered bottled water, told us the specials, and allowed us time to settle in and read the extensive menu. However, the accompanying green dipping sauce overwhelmed the palate. . This was followed by the first of many instances where the dining room lighting went from minimum to maximum and back again as the servers and chefs mingled along a hallway wall where the dimmers are located.