Truffle fries, gourmet burgers, hints of Asian fusion here and there, and food served on plates with four corners.  This is enough to make some people thrilled about a restaurant already.  However, when everybody else seems to be doing the the same thing, each one needs to stand out in some way.  Rusconi's didn't.\n\nTHE GIST: Modern American menu / Inconsistent seasoning / Service needs work\n\nFOOD HIGHLIGHTS\n\nGoat Cheese Fondue with Pita Bread: The fondue was good, the pita bread used to dip it was not.  Our first batch had lukewarm pita bread that had a chewy, dare-I-say microwaved consistency.  After our table finished the first round of pita bread, they were kind enough to offer a second; this batch came out burnt, but this time with a sitting-on-the-counter-too-long consistency.\n\nCheeseburger with Fries: Several members of my party ordered this one, one of them asking for no salt on the fries.  Everybody else got crunchy, but very salty fries.  Her order seemed to have a batch of unsalted fries sitting atop a batch of salted fries, because there was definitely salt at the bottom of her bowl.  The burger itself was unremarkable.\n\nOssobuco: This was the special for the night.  Unlike the fries, it was incredibly under-seasoned and rather dry.  I got it to taste a bit better with some salt, but dry ossobuco is pretty hard to get through as is.  Not recommended.\n\nCONCLUSION\n\nIt's trendy, it's big, and it's American, but there are too many places pulling this concept off correctly for me to recommend this to anyone.