Uchi's tasting menu changes nightly, yet somehow the servers are always ready to tell you exactly what you're eating, where it came from and why the flavors work in such perfect harmony. The training they go through is intense and rigorous and requires a lot of memorization about seafood varieties, species and provenance, not to mention molecular gastronomy. Regular and even occasional diners are recognized by the hostesses, bartenders and servers — many of whom have been there for years — but even first-timers are given fantastic service. Whether you're lined up outside the door at 5 p.m. for happy hour or you've reserved a private room for a pricey meal, each member of the staff will treat you with respect but not too much formality. The food may be fancy, but the atmosphere is tremendously welcoming. Need a further testament to Uchi's stellar service? Many former Uchi employees have gone on to work elsewhere or open their own restaurants, and they maintain the same standards they learned at Uchi.