expectations a bit too high probably, thought the texas wagyu ribeye would be more marbled. however cooked to specification request (1 hr prep) expertly. the starters include the classic cotton candy foie, etc. gimmicky taco with jamon iberico and toasted nori, massago--salty imbalance and needed a better texture. the carpaccio with black pepper and crouton and dressing was great. grilled pulpo was ok, wagyu beef cheeks with mojo dojo and oranges quite tender, but the overuse of wagyu term abounds on the menu. nice to still have a place in the US serving the authentic A5. delmonico potatoes also expertly executed. veggies chose the roasted leeks and grilled asparagus. loud inside.