Dear eGullet members, I am Craig Levy, the executive chef and owner of Rocca. I have been following your comments since I spoke with Rosie a few months ago, but as we are so new I didn't have the time to introduce myself to you earlier. First, I want to thank you for your support, constructive criticisms, and patronage over the last 2 1/2 months. I have enjoyed the discussion and I am happy to join it finally. Incidentally, I would like to address markk's postings. It was me who you spoke to that evening for directions and who made clear that we would serve you if you arrived anytime before 9. This is my policy. I was working the front of the house that night as I sometimes do because I feel as an owner I need to ensure not only the quality of the food, but of the service as well. The chef in charge that night is hardly 'un-trained.' If my staff (front of house or kitchen) displeased you in any way, it is my duty to deal with them appropriately and I will not make excuses for their actions. However, it is your prerogative as a disgruntled customer whether to ask for a manager (me that evening) and discuss with him/her your complaints, not rant them unabashedly on the internet. I take enormous pride in what I do, whether it's cooking or managing the front of the house. I do everything I can to ensure that my customers leave satisfied and happy with their experience. I sincerely apologize if you received the kind of service and food that you wrote about, however, there is no way I can remedy a situation that I knew nothing about. Now it is too late because I was never given a heads up about your situation. As a chef I have dined in many restaurants, fine and otherwise, and I have had my fair share of disappointments and unacceptable incidents. I would voice my opinion if I was that unhappy, but never would I disrespect the management/ownership by telling people "
