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  • It take guts to call yourself bold. And the food was pretty much up to par, though not BOLD! Start with a cocktail - wine list is so-so and the beers are the usual good selection. The bar is shiny in all ways: they make their own red wine reductions and use all sorts of unique bitters. A true craftsman at the bar. The food was very good. All the appetizers were tasty and unique. The corn had a wonderful sauce, and the fish and chips were just he right balance of smelt and skin-on fries with a unique tarter and kobiko sauce. The mains were generally great. The shrimp and grits was a standout: not too spicy, shrimp cooked just right, and rich flavors. The steaks were just barely over cooked but had great texture and flavor. The only disappointment was the Kabobs- not much meat and bland veges.
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