- Nice interior
- Seafood ingredients (in our case, Redfish, shrimp, and a mix of seafood in the seafood pasta) were high quality and fresh.
- Asked for a 6:30 reservation and was told none were available, so we made one for 6:45. When we arrived there were lots of empty tables but we were asked to wait "10 or 15" minutes and told we could wait in the bar if we wished. We chose not to. My impression (only that) was that this a way to get people to order from the bar. When we were seated at about 7:00 there were three empty tables appropriate to the size of our party (the same clean,empty tables we noticed when we arrived). We had drinks and wine, but just didn't want to have them in the noisy bar area.
- While seafood ingredients were good, the preparations were disappointing.
- The grilled redfish with shrimp had no grill taste. However, it was prepared, it was with too much oil. Also, while the seafood was served "warm" (not hot) the accompanying mashed potato and asparagus were room temperature, and the side portions skimpy.
- We had asked if the seafood pasta, normally served in a light cream sauce, could be made with a white wine sauce with no cream. We were told this was no problem. However, the dish came with the cream sauce.
- The "Seviche" (sic - Ceviche) had none of the bright lime and spicy flavors of a real Ceviche - it was more like a shrimp cocktail in an overly sweet salsa.
- The "Three Milks Cake" (Tres Leches) was an inferior version of the classic Central American dessert - having a whipped cream topping instead of a soft, rich meringue.
- The house salad was some outer, wilted romaine leaves, a cherry tomato split in half, and some goat cheese - but I think it was also the cause of the stomach virus I came down with in the middle of the night, and which stayed with me for the next two days. No, I can't be sure that was the cause, but my symptoms say it was.
- For $140 for two, one expects better (with no subsequent late night surprises).