As usual I am totally perplexed by a Grimes review. Today's review of 66 awards it 2 -stars despite the fact he describes the food as "hit and miss". What Grimes appears to find so enchanting is the "flawless" design of the physical space and the "top-of-the-line production values." (what is that anyway??)On the other hand, the vegetables are only "servicable," the lemon-sesame chicken is unappetizingly described as, "sweet" and "glutinous" and veal tenderloin has a "unpleasantly gritty surface," etc. etc. Yet, such entrees listed from $18-$40 merit 2-stars.Can anyone discern a method to Grimes'reviews???