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  • I know there are really good seafood restaurants in the desert, this just isn't one of them. With a few minor tweaks, I think it would be a great one. The fresh seafood selection on the menu left a lot to be desired. Fresh fish and seafood can be flown in on Fridays for a great week-end menu. We started off with an appetizer of calamari. When it came I thought we had gotten someone's cheese sticks instead!! I have never seen calamari in stick form before. I am use to O shaped and the tentacles. When we questioned this, our waiter informed us this was a California thing and slicing the calamari in sticks makes it tender and never tough. I didn't think it tasted like calamari. It seems the restaurant focus is on their "steamed" pots. I requested the light saffron cream sauce for my seafood pasta. It was tasty but way too much sauce. If they had added maybe 2 more servings of pasta it might have been ok. A little bit of sauce with seafood goes along way. The sauce should enhance the seafood NOT cover it up!! My husband had the king crab legs, broccolini, and fries with sea salt. First the crab: the drawn butter (kudos for using unsalted) was served in a small non warming dish. Anyone who has eaten steamed crab legs know they cool off fast!! Using a warming dish to keep the butter warm helps to warm the crab up also!!! Having an up charge for side dishes is on the bold side. Especially, if you pay $4 for an order of frozen french fries!! If you have a FRESH seafood restaurant, shouldn't the rest of your food be fresh!!! With the prices they charge the food should be spot on!! We asked our waiter about the owner's and found they are from the mid-west and the chef is from Minnesota and knows a lot about seafood (I found that funny)
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