It's a week old. A restaurant that opened over a year late after incredible build up on the blogs and the papers, with an owner and an investor who are much revered and well known in the food industry, was bound to be under siege upon opening. Wait it out, and eventually, the crowds will settle, the bad service staff will be culled, and the dough will be made in the right quantities. Hopefully. And if we were Jim Lahey, we'd be saving a pie for JGV too.
And, thanks, Eater, for recognizing the inanity of one of the most egregious claims in that thread.
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