Great concept restaurant. Everyone here received a degree in "culinary arts" while incarcerated. Then a job upon release. An amazing menu. Had trouble deciding between frogs legs/rabbit in puff pastry or fois gras as my starter. Entree is between potato crusted grouper or the wild game dish (Scottish partridge with a warning the buckshot might be present ). An amazing wine selection with great prices. I chose the legs and partridge. Excellent!! Service impeccable!!!