The youngster who had 'trained' at Cru and Chanterelle, yet couldn't figure out how to present the bottles before and after decorking, said that there was no room to open wine bottles tableside. For older, more delicate bottles, a steady surface for cork extraction is useful. In this case what should have happened was: present the bottle and soon reemerge with the empty bottle (evidence!) and the full decanter. Our wine service experience went up with a whimper and down with a thud. Do I suspect as SFJoe that the 'sommelier' was trying to push the corked --"cooked" wine on the poor unsuspecting? I suppose it's possible, especially when you consider he saw me as a freak for ordering the LdH and perhaps he took that as a green light to push flawed wine on me. More likely he didn't catch it, which is odd because he talked of the wine as if he was quite familiar with it. So if you go, you might find the bar amusing which has an electronic wine list in the bar. Cute, but difficult to get working. Best to (so far) by pass food, get a plate of cheese some bread and ask for your decanter,bring in your own corkscrew and do it yourself, but the list is terrific, and one of the more unusual groupings is a vertical of Eyrie Vineyards. 11 vintages from 2002 -1975 (which they had listed for $1100, which does't strike me as a bargain at all--but I would love to taste it).