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  • We must have caught them on a day when their a-team was unavailable. Sometimes when that happens, I will skip the review until I can come back a second time. But in this case, the impression they left was too deep for me to want to revisit. Of the two appetizers, two mains and two desserts that I tried, only one item - the shrimp appetizer - was a hit. It had six or so smallish, tail-on shrimp resting in a very nice lemon and paprika sauce. From there, it went downhill. The roasted peppers and bufala had all the described ingredients assembled side by side on a plate, with none of them being particularly noteworthy. The seafood linguini was one of their higher priced mains, but I would have been disappointed at half the price. The seafood was scant and rubbery and felt like it was shaken out of any supermarket frozen seafood mix. The pasta sauce had an unpleasant ammonia note in it. The tuna steak was an extremely generous portion with a large helping of veggies. Although the puttanesca was excellent, the tuna itself was flavourless. Tiramisu was completely unrecognizable. Served in a bowl of mostly whipped cream, I could not detect the slightest hint of coffee. But the thing that really prompted me to write this review were the sounds and smells of the restaurant. At no other restaurant have I ever felt so much a part of the dishwashing process. The clanging, the banging, the buzzing and whirring sounds loud enough to compete with our conversation and close enough to let us smell the dish soap was an expected bonus that really took us feeling closer to the art of dish cleaning. Chef, on your nights off, you need to either close the shop or leave the place in better hands.
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