Chef Keller,\nI'm deeply sadden that I have lost respect to any restaurants that your not presently managing/cooking.  The lack of details and attention astounds me.\n\nI was thinking about Bouchon all day for dinner and come to a nightmare.  \n\nService:\n1. Waiter - There was not 1 but 3 parties that left because of there aweful service.  The party of 2 next to us was pressured for about 2-3mins to order appetizers while entr\u00e9es are being cooked.  After trying the appetizers (olives) and viewing our entr\u00e9es, they simply got up and left.  The other party of 2 simply did not like the waiter and got up and left.  Not sure what happened to the other party of 2 but my friend said they walked up and left.  \n2. Bus boys - Why are tables being cleared when food is still being eaten.  We had muscles and fries on our table still being eaten and a bus boy comes over to clear our table while were still eating.  I'm not sure if he understands English but come on!\n\nFood:\n1. Mussels- we specifically asked for appetizer mussels not entr\u00e9e muscles.  We see the bill of entree muscles.  I give props on fries.  Although it was a little salty but very well done.  Mussels were fresh but the sauce was lacking depth and substance.  \n2. Black Label Ribeye (special) - Roasted black label (better than prime) cooked raw!  The sauce was running all over the plate and the vegetables tasted dirty, probably not cleaned properly. \n3. Roasted Chicken - Best dish of the night.  Crispy surface, moist inside, with a wine reduction sauce.  \n4. Lamb - Cook medium rare but nothing special about it.\n\nWine:\nYour wine sommelier working the night of  9/11/2011 should be fired.  Why is wine not opened and poured at the table?  Heavy, dirty, grimy, unpleasant sediments can be found in the wine, which is why I prefer wine to be opened/poured at the table. A begging sommelier should not be pouring wine at the end of the bottle and finishing it from a new bottle, no excuses!  If this sommelier is only bringing wine to the table, why even have one?  Why not have the waiter bring it to the table?\n\nI would like to continue giving more details of my experience at Bouchon but I hate hate hate writing bad reviews.  Please Please Please avoid Bouchon at the Venetian.  I said please! =)