The general manager, Kevin Biggerstaff, ushered me inside. Dim lighting cast a yellowish hue on the dining area, which was nearly swallowed whole by a single wooden table.
It was made from an 800-year-old Japanese keyaki tree. Biggerstaff told me it took 10 men and a small crane to lift the table into the restaurant. New walls were constructed around it.
( taxes & other taxes inc. ) WTF ... gratuity ? ? ? ? ? ?
The diner made only one complaint.
"The only thing that turned me off was the gold flake," they wrote. "Gold flake looks nice but it does not add any flavor to the food. I prefer them to spend the money on real food instead."
btw, that guy is ... ME !