Had a bad meal here. No vegetarian options - just the collected side dishes of the other main dishes. Couldn't finish the plate, as everything was so salty (to complement the seafood?). One of my two other dining companions didn't finish his seafood dish for the same reason. We even sent our wine back. The sommelier was very accomodating, however, and brought us something more appropriate. Best part of the night was waiting at the bar, surrounded by the marine-inspired decor.
The ambiance is up beat and fun. Starting out at the bar, visiting with locals and business travelers; sets the mood for a great evening.
Executive chef Parke Ulrich will blow your mind with his creativtiy on all his dishes.Caviar on crustine bread is a great appetizer. The beef typicaly melts in your mouth like butter, and their fish is prepared with light arromatic sauces.
I was so impressed with how they handled my initial inquiry.
I have an allergy to latex which also leads to 30 food allergies. They went out of their way to be latex safe and make me a delicious dish to enjoy. We gave them plenty of notice, weeks in fact, and were not disappointed.
Great service,beautiful environment and excellent food.