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  • This review is based on the sum of all of my visits. I tend to eat here a couple of times a month. Let me start by saying that I am a fan of the M as a whole, it has a very casual feel to it. Things I've loved... Salads: Wedge, Chopped, Mozzarella and my favorite the Blue Crab & Beet. Apps: Carpaccio & Ahi Steaks: All. they seem to run a Wagyu Strip as a special every week and it's the best of the bunch. Blah, blah, blah The reason for this review is to tell what to avoid. Blackened Ahi Tuna. I tend to avoid things that say blackened. My reasoning is that it typically a pre purchased, generic seasoning blend. I typically like to leave this option to a lower end restaurant, pub or dive bar. Well, my bad. I ordered it blackened. If you like that great, but this whole dish was a fail. Let me break it down one time. Blackened= High heat butter, seasoning. This was a quick sear (great for ahi) not so much for blackening. Lemon Grass-Soy beurre blanc. This tasted like Teriyaki Sauce, which has no business near Louisiana. It was accompanied by "Risotto"? It this point I am beyond the fact that "Anthony" is trying to fuse a bunch of flavors that don't get along with each other, but the Risotto is undercooked by at least 5 minutes, rendering it uneatable. When I pointed this out to the server, who was great, I saw the look of "I knew this was coming" cover his face. I got the impression he got that complaint a lot. The explanation; an apologetic "that's the way chef wants it. Hey, al dente is great, undercooked...not so much. The waiter offered to replace anything I ordered. But hey, I ordered it. My bad, but this dish needs to come off of the menu or at least re worked. No, it needs to come off the menu. If that was my first visit my feeling about the joint my feelings may/would be different. Oh yeah...Halibut over cooked and slightly dry. That being said...I'd go back tonight. People are not robots.
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