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  • This little place was a pleasant surprise - a bit on the loud side with the frat boys and gf's at an 8 top. Food was amazing - oysters from PEI - fat, clean with simple add ons. The signature slaw is a must - it gets mixed at the table from the mounds of veggies - the water skillfully described the myriad of veggies and sauces within its content. A skill in and of itself. The Lobster Tacos- in shells of crisp taro root were a bit hot for my partner but tasty though a bit messy The Spicy tuna and watermelon cerviche was less hot and a nice combo of tuna and crisp watermelon - can taste the freshness Next were the oven bakes scallops - 4 juicy morsels with a combination of earthy, sweet veggies - we wanted to lick the plate - a must have. Having had scallops world-wide this dish was by far the best combination. The short-ribs were sweet and melt in your mouth, another winner. My only irritation is having so many service people work the table. We never knew who was in charge or what their names were. I like to treat service people like regular guys and gals and that's hard to do when 4-6- people work a table. One of the dishes was wrong and we had to wait longer - three people came to apologize - but not sure who was in charge. Not liking this trend. Desserts were OK but they seemed to be trying too hard here - a chocolate chip-banana cake with hot chocolate sauce with a blueberry compote and a house made marshmallow on the same plate- think lighter and look for that spectacular ending to a meal Will return, made the foodie in me hope this food trend continues
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