I also checked this out as someone who would normally not be able to afford this place. I cook for a living so I thought the concept was pretty damn cool and wanted to see it executed since I couldn't quite wrap my head around how do you serve a whole restaurant while making up the menu as you go. I was there later on a Tuesday evening and the place was about half full so I didnt experience the noise problem some have complained about. I reserved \"chef\" seating so I could watch them work and shoot the sh*t with what ever cook was stationed in front of me. First to explain the concept. From what I can gather the Chef takes the card you fill out and decides what will work for what he has already pre-planned out. Basically there is a menu you just dont get to see it. Everything is set up just like any place Ive ever worked. each station is setup to make about 4-5 dishes. the components of each dish are pre-determined as well. if you have a allergy or dont like something its either taken out of the dish and somthing else may or may not be substituted. Every restaurant does this but the customer gets to decide before hand if they do or dont want that dish to begin with. Next, the food. We had 6 courses with out wine pairing. we drank their craft n/a beverages which were quite good actually. anyways, the first course started off great. I was very impressed with my poached tomato somthin or other. I thought this is going to be a good meal. then came the soft shell crab. good but not amazing, the sauce was the best part. Then came a anduille stuff squid, was actually rather bland. nothing popped for me with that one. Then a north African spiced Lamb. Which was good but I have made the exact same thing in culinary school and wouldnt be suprised if the chef pulled the recipe right out of my old \"international cuisine\" book. The difference was he used a type of ground lamb patty which had the gamey flavor that some either love or hate about lamb but not the right texture for me. Then came a duck leg dish. It was plain and simple bad. It was just like eating dark meat chicken. The broiler cook obviously had some duck he had been sandbagging all night either in the oven or sitting out because it was super dry. It sucked lets just leave it at that. Then dessert, what the hell it was I dont know but it was fantastic. started strong and ended well but that duck really kinda pissed me off to be honest. In the end the tab was $170 before tip. For the meal I had even at a discount was way too F'n much. I wouldnt go back just based on the price. If I could afford it I would give them another shot cause everyone deserves a second chance right?