I have wanted to see this $10 million dollar restaurant since it opened some 2-3-years ago and enjoy some of the cuisine mastered by Chef Wade Moises. He is much heralded by virtue of his previous association wuth Mario Batali in New York. Dear hubby agreed as he is a lover of great food, but more of the "meat and potatoes" type as in a great medium rare charred steak at Capital Grille. It is quite a drive for most of us here in the Valley, but I digress. We arrive at 5:30 and clearly they have barely opened. The Hostess is pleasant and polite, though not overly thrilled. Hubby immediately thinks it's because he is wearing dress shorts and a collared shirt. It is August 15th here, a Tuesday night and 5:30. I beg to disagree. Please note he always wears long pants in cooler weather, on weekend nights and at a later dining hour. We are taken to a table in outer Mongolia, but our server is imediately there and very pleasant and accomodating since I mention to him this is our first experience. We each order a Belvedere vodka and I opt for the antefetti platter of Italian meats and hubby gets the coal oven fired calamari. The basket of bread now before us is non-descript to say the least and when the apps arrive, we are extremely underwhelmed. The "platter" of meat is 1 EXTREMELY thin slice of importd proscuitto, 1 EXTREMELY thin slice of domestic proscuitto, 1 slice of head cheese and 1 tiny slice of some other meat. The calamari is in a small bowl with shredded lettuce and very little calamari which has never seen a coal fired oven.Each app is $10.00. At this point, I realize this is not going to work and I am loathe to pay even more money for this experience. I politely tell the waiter that WE have made a mistake in our choice of restaurants and we would like the check. I praise him and indicte he has been wonderful, it just isn't our type of food. The check arrives and we have been charged $12.00 EACH for our Belvedere vodkas on the rocks. These are not some fancy, fussed up cocktails at that price, whch I understand, but nothing more than vodka on ice. With tax, our bill is almost $50.00 and we know we will still be starving and broke even if we chose to carry out the rest of the evening there. The Manager comes over and is very apologetic and offers to comp our bill which is a, too late, but professional touch.. We never allow that as we're not out for a free anything. Not only do we pay the bill, but leave 20% tip for the server as he certainly had no blame for the food or lack, thereof. We are in the habit of trying new restaurants and dining out frequently. We also spend considerable amounts at fine restaurants, but a rip-off is a rip-off, period. The Manager begs us to return and give them another chance - not a chance.