A couple of years ago, we ventured into Heart and Soul for a mediocre, forgettable but not too terrible an experience.  Last night, we thought we'd give them another try since we heard that they had new owners and had expanded their space to include outside dining.  As we walk up to the place, we notice that the outside dining (which had heaters) was not open.. on a beautiful evening.  So we walk inside and wait to be seated.  We peruse the menu and decided on the Sirloin steak with Blue Cheese.  Our server came over after a while to get our drink order.  It's now 10 minutes into the experience.  I'm looking around and no one has been served anything from the kitchen since we had sat down.  The server comes back to take our dinner order and was shaking her head looking a bit pissed.  When we asked what was wrong, she said that the cooks in the kitchen didn't even tell her that they were out of an item and waited 20 minutes after she had put in that order to tell her to have the customers order something else.  I'd be pissed too - being put in that position by my kitchen staff.  So we ask what they were out of... and of course, it was Sirloin steak.  How are you out of Sirloin steak on a Saturday night at 7 pm?  So we changed our mind and ordered the chicken.  Then the real waiting begins.  So it's now 20 minutes and only two dishes have been brought out from the kitchen.  Diners who have not received their food are walking out, disgusted.  People are being left at the entrance - never acknowledged - so they walk out.  The table behind us (the car booth table) speak to the server - they had been there an hour with no food, nothing.  One of the diners was diabetic and had to eat - they asked for bread.  Which the server did not bring.  Another table stood up to leave but as they did, the server brings them their salads.  Salads -something that should have taken 10 minutes?    The meals were coming out, one or two at a time.  The server mentioned that their head chef wasn't there tonight - that's not an excuse in my book - a kitchen should be able to run perfectly - with or without their head chef.    So we decide to cut our losses - we left as well.  There were only 9 tables of people with three servers when we left.  The only graceful moment was when our server comped our wine when I asked to be cashed out.  During the time we were there, four seated tables walked and two other potential tables turned around and left.  I truly don't know if we will ever dare a third attempt.