Great location, nice ambience, great primary service. Unfortunately, most of the follow-up was done by other, unskilled runners/busers. This is where the great service went completely downhill. My question to the restaurant is why do you "finish" plates at the table, when the staff are not qualified to do so? The lobster bisque is poured at the table and, in our case, was poured in the bowl, on the under-liner, on the table and in a lap. The dessert came with a berry compot which unfortunately the server/buser ended up dumping onto another guests pants! Why not just finish the plates in the kitchen? This kind of service is great when done properly, but in this case it just makes the otherwise great service seem really poor. My final impression of an otherwise great night is all of us leaving with food stains on our clothing from sloppy service!