The food is terrific and the decor is quirky and wonderful. The chef is obviously greatly talented and creative. She brooks no opposition, however. This place is the opposite of the "customer is always right" and more in the camp of "you are lucky we let you in the door." It is one thing for the chef to insist on cooking things her way and another thing to make your customers pay for food that they find undercooked and inedible. One member in our party discovered the hard way that although medium rare salmon may appear to the "untrained" eye as raw, it is perfect in the eyes of the chef. The right thing to do was to offer the customer another dish on the menu. The wrong thing to do was to berate the customer for believing the fish to be undercooked and to let us know that she really didn't care if any of us ever came back. It is hard to imagine that this restaurant will survive.
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