You will if you keep TELLING people. ;-)
Somebody needs to talk them into opening around noon on the weekends. That would surely give them more $$$. Nothing lasts forever; if it were my business I'd be trying to make hay while the sun shines. I also wish they would serve food in the outside dining area, but I understand that would stress the kitchen. We certainly don't want to affect quality in any way, but I can't see how lunch would be a problem. (she said greedily)
Preach, sista. They've done away with the late night menu, too, so no more sous vide burgers. Still, we ate there Friday night: New England oysters, a cauliflower bisque with smoked chanterelles that was the Platonic ideal of soup, crispy sweetbreads with some kind of spicy white bean breation, Carolina wreckfish with black pepper grits, strawberry creme brulee...They just keep on doing it, don't they?