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  • The food was good, but not spectacular. We had recently gone to Michael Mina's restaurant in San Francisco and thought the food and experience was much better albeit more expensive; this place surprisingly did not seem like it had Mina's signature. With our $100 dining credit from the hotel where we were staying, we decided to try this restaurant. + Loved that you can see the kitchen action through the floor to ceiling glass panes and you can see how they plate the food (they use All-Clad cookware) + Our waitress was absolutely great and friendly and she even came up to talk to us about the restaurant when we went to observe the exposed kitchen after our meal + Was running late for our reservation and they were very accommodating - Fire alarm went off with a flashing strobe light and the staff was unphased... though it didn't seem like the restaurant's fault, no one said anything to us (it seemed like it was a false alarm); all I could think of was... should we be concerned and were we supposed to do something? Dinner Notables: + New England Lobster Roll ($15): very tasty with lobster prepared as a seafood salad and the creamy sauce that came with it was flavorful and delicious that I wanted to keep it for dipping the bread (I'm a big fan of seafood salad in general so I'm not sure about the lobster roll Jessica A. had) + Malt Vinegar Fries ($9): reminded me of salt and vinegar chips... if you love them, definitely get it, but dip sparingly into the tartar sauce otherwise it will be overpowering + Bread: complimentary toasted ciabatta bread and mini cornbread rounds... the ciabatta bread when drizzled with rosemary olive oil was tasty that we asked for more bread - Duet of Kurobuta Pork ($29): pork seemed like it had just crossed over to slightly dry though while part of the cubed pork was firm, one end was very tender; three piece portion was smaller than expected o Big Eye Tuna ($38): wasn't spectacular as tuna wasn't very seasoned o Sorbet: trio of persimmon (Hachiya), mandarin, and blood orange sortbet served on top of two pieces of respective small fresh fruit... compared to the sorbet at gourmet restaurants and the gourmet sortbet I've made, this sorbet was unusually more creamy and more like a sherbet consistency Our first dish came out in 20 minutes after ordering so we did not experience the extremely long wait.
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