What a disappointment. The entire experience was a disaster.

After driving 275 miles, we arrived about 5 minutes after the rest of our group. When we arrived, a tablet computer was laying at our placewith about five entrees and a couple of accompaniments. What a head-scratcher that was. I use a tablet, but how this app worked was a mystery to. Finally one of our group said, "Oh you got here late. They didn't explain how the menu works to you."

On to the next course - drinks. I ordered a Whiskey Sour, that was nearly transparent, no froth, and quite sweet. Passable.

When it came time to order, the server wrote down one of two pasta entries for my table companion. When it arrived, it was a large shell pasta, not the angel hair he was expecting.

He was not able to question it, because our courses were served by a food runner. All the runner could do is ask, "Who had the salmon?" Throughout the meal, our server never checked back to see "how things were tasting." Throughout the meal, a gentleman, dressed in sport coat and dress slacks kept bustling around the room. Doing what, I never discerned. I expect he was a member of management, but never bothered to ask anyone how their meal and service was.

I ordered a Lobster-Mac-and-Cheese entree. I'm a Mac lover, and like to see how others prepare it. Another disappointment. The Mac-and- Cheese deli item that I buy at Costco far beats this one. In fact, it's a lot like the Costco brand - spiral, hollow pasta. In fact, if you don't eat the Costco in 3-4 days, it gets very dry, and shows no signs of cheese sauce. I think Tria is taking a shortcut here. The lobster tail was about 3" x 1" and overcooked. With tip, that set me back $30 (bar whiskey sour -$9, french onion soup - $8).

As we were finishing up our main course, the busser came to the table several times to remove items, even though we were still eating. The extra bread and butter were the first to go. Most knowledgeable diners know how to place their knives and forks to signal that they are finished. This busser only reacted to the plate being moderately clean, and woosh - off it went. I'm used to servers and bussers leaving drink glasses on the table until they are offered by the diner, or the party departs. Not at Tria - get 'em back to the dishwasher.

Finally our server makes her third appearance of the evening (second was drink orders) to ask us about desert or checks? No offer of coffee, or an after-dinner drink.

I forgot to set the scene, earlier. We were a party of seven, arriving at 5:30 PM on a Friday evening with the restaurant about 10-15% occupied. We left around 6:45 with a 50% occupancy. The restaurant is located in a Ritz-Carleton hotel, with top-hatted doormen! Too bad their class act does not spread throughout the building.

I felt obligated to leave a 20% tip, because it was obvious that the tone of the workers was set by management. Our server was not focused on service, but instead efficiency. In West Dearborn, there are many classy restaurants. This one does not qualify.

To quote the late husband of one of our group that night, "The food might not be good, but the service is bad."