Originally Posted by
Aventine
Not a well oiled machine. Just a machine in working order?
In my experience, hotels and restaurants usually suck after just opening--so I never go until at least 6 months, and preferably a year after opening. (I'd say the same can be true for a new model automobile, as well; we almost always wait for the 2nd year of to avoid the inevitable misses and fails.)
This Sunday evening will be a rarity for us as we go to the re-opening (by about 9 days) of the relocated Marche Moderne here in Orange County. But it was one of our favorite restaurants before the move, and we trust the chef. But I know it's a risk.
