Meh. She wasn't there yet, which was to be expected (she probably doesn't arrive - if at all - until closer to dinner service). But we got there 20 minutes after opening and there was no floor staff on hand. The poor bartender lady was doing everything herself. Eventually, the chef even brought our food to our table. Mrs Tif regaled me with stories from her years working in restaurants when things like this would happen to her. She was not a fan, and the fact that bartender/server lady not only didn't mess anything up but was actually almost as good as a dedicated server meant that she got a nice fat tip at the end of the meal.
Started off with a cava and blood orange cocktail, which was basically a mimosa with Spanish sparkling wine and blood orange juice; very delicious. Then we had an olive and nut appie that should have been called "mixed nuts with a few olives scattered in for contrast". Also had charred edamame and ****, with soy and honey, which were okay. Then we split a shell-on vinegar shrimp dish that was pretty tasty. My palate naturally skews towards bitter-sour, so anything cooked in vinegar is going to be delicious to me. But as the dish cooled off, you could no longer eat the shells. Not the chef's fault, of course, but it made the last 3-4 shrimp kind of not fun to eat.
Topping the meal off, I got an incendiary hot ****. They're usually no hotter than a Bell pepper, but about 1 out of 1,000 of them can be like Thai chile hot. I got one of those. So it was an unpleasant end to the meal, but it hadn't been all that memorable in the first place.