Prices are too high even after being reduced for this kind of experimental cooking. The small hole in the wall space could do with fewer tables. It's almost impossible to get to the table and sit down. The owner would do better opening a snobby new york club with doormen than dabble in quasi haute cuisine. Restaurant is consistently overbooked so you may find yourself standing on the street, windows shopping.
Stores are closed.
You may find people waiting and standing in the already tiny places between the tables. Slow, snobby, greater than thou. Chef is trying too hard to create dishes which are either beyond his capability or trying to invent dishes with ingredients that really should not be used together. Prices are too high even after being reduced for this kind of experimental cooking. The small hole in the wall space could do with fewer tables.