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  • The grilled octopus with capers and red onion was to die for. Unlike most octopus dishes, the main star was the tender, succulent octopus. Red onions gave the dish heat and the capers gave it brininess. The chefs finished the dish with olive oil which gave the dish umami. Umami is the fifth taste, which resembles earthiness. Some foods that have umami are mushrooms, Parmesan cheese, soy sauce, and olive oil. The meze platter was satisfactory. All the components were delicious separately but it did not marry together. All of the components in one bite resulted in an overly salty and overly umami taste that stuck on your tongue. I could have made a better platter at home. The crab cakes were made with whole chunks of blue crab which made them taste extremely fresh. On the side were a bean salad (beans, peppers, olive oil, fresh herbs, etc.) and a Dijon mustard emulsion served on a wedge of red cabbage. Overall, the crab cakes were my favorite appetizer because they were fresh and light. Now to entrĂ©es! My Nova Scotia lobster pasta was the best lobster dish I have ever had. The pasta was perfectly cooked to my liking (al dente) and tossed with a fresh herbaceous tomato sauce and fresh lobster claw and tail meat. Don't be afraid to ask the waiter to put lobster tamale on your pasta! The green substance gives the dish richness that butter or Parmesan cheese would have. The restaurant attempted to cook a whole bass. The fish was very flavorful; you could taste tangy lemon juice, fresh herbs, and saltwater that the fish was once breathing. However, the fish was slightly over cooked. Bass is supposed to be flaky and the bass here was too flaky that the meat almost disintegrated on my fork, which is a sign of overcooked fish. The lamb chops had the perfect amount of marbled fat that kept it juicy and tender. However, the potatoes that they were served with were bathing in olive oil. You must try this place if you are near Vegas!
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