Tuesday evening we dined at The Wave -- of American Flavors. In short, we like it.
Right now the place is massively overstaffed with too many managers and half the CMs wearing "Earning My Ears" ribbons. That will change, as will much of what I'm likely to say here.
The food was quite good, especially compared to other 1-coupon table service locations. We started with the Spicy Lettuce Wrap (which comes unwrapped) and the Crab Cakes, quite good both. I'd hold the crab cakes up to the ones at the Captain's Grill.
SWMBO took the Scallops and declared them too good to share, but then she's never met a shellfish she doesn't like (suspect she's part otter). I had the lamb shank on cous-cous with a red wine reduction. Excellent flavor, fork tender, and a substantial portion.
Desserts come as trios. They've organized four sets, but you can play mix-n-match if you prefer. Naturally, they're small, but with three you won't feel cheated. Just beware the baklava isn't what you'd expect. Good, just not like any baklava I've ever seen.
Because it was our 34th Anniversary, we were treated to a flight of champagne (some good Graham Beck, not the cheap stuff) and got comped the desserts as well. Smooth! The wine list is longer than the Concourses, and has I think markedly better selections. Yes, they are all screw caps -- get over it, unless you're in the habit of chewing the cork. This really only cuts off the big reds that take a decade to mature, and there is plenty of variety without them.
One big important change from my perspective is that the appetizers will be available at the bar from 2:30pm until closing (and maybe beyond). This means that we have a way to feed hungry guests who arrive after lunch without sending them to the QSR. Should be a major plus, judging by my time at the front desk.
Rough spots? Sure. It's a new restaurant, what did you expect? The drapes haven't arrived yet, so it's a bit loud for my taste. They weren't up to speed on the "Merlot To-Go" law in Florida, having to send upstairs for bags and then not knowing what to do with them to stay legal. (I'll hurt them later for that.)
But management is watching everything, and pitching in as runners as needed, so it looks like they have the right people there, and we've seen several changes already, another one hitting my email today. I expect it will be a while before the menu, hours, and policies all settle down.
But given the lackluster performance of both kitchen and servers at the Contemporary the past few years, I'm calling this a major improvement. Y'all come, and wave to the Concierge staff as you go by.