You will probably have lamb that was raised organically on a small independent farm. Lamb might be substituted for venison at the last minute without your knowledge or consent you'll simply be told when it's served. And if you have the same lamb I did once, it'll be so tough you can't cut it with your silver knife. Too bad my waiters didn't notice, or I would have told them why I didn' t eat a single bite. Had this happened around, say, course five instead of 10, I definitely would have spoken up.
Service here can be robotically perfect.
Or it can be so enraptured with itself that the entire affair becomes a comedy of errors, with water glasses sitting empty for 30 minutes, wine orders forgotten, crystal glasses fumbled and dropped to the floor. When I dine out, I want to relax. But when I dine at Charlie Trotter's, I can't. I'm asked to think too much. But when I dine at Charlie Trotter's, I feel instead like I'm expected to be honoring Trotter and his royal court of servants.