Good: willingness to improvise the menu and the diversity of menu in general. Bad: the busier the place gets, and it does get busy with lots of beautiful folks flapping their eyes at each other over the rim of a decorated drink, which i heard from the customers are way overpriced for the amount of alcohol actually in them.. Improvements: Willingness to treat each customer like a valued individual...even if they don't order the most expensive item on the menu.. Other: Several of us went there on the night of August 29. We finished our dinner,
which was all cooked, nothing raw, around 10 p.m. Around 1:30 the food/seafood poisoning hit. And it hit us all hard. It finally abated
after 72 hours of agony. A phone call to them to give them a heads up, and not to pick a fight or ask for anything in return, was handled like we were telemarketers selling bags of vacuum cleaner dust. The 'dude' on the phone did not think there was a manager there to talk to and cut us off..