Service is friendly even if the servers seem stretched thin.
Pastry chef Bruno Feldeisen comes to Senses after four years as executive pastry chef at the Four Seasons Hotel in New York and continues to act as executive pastry chef for the Toronto operation. His partner in the DC location is another Four Seasons alum, Xavier Deshayes, who has cooked at the hotel's restaurants in LA and Toronto. Over the past few months, Senses has been gearing up for full operation. It first opened only for breakfast and lunch, then added dinner. Now, after many delays, it has a license to serve wine.