Their in restaurant menu is not the entire menu they have at Tomaso's or the one posted on the Open Table website so that was disappointing.
Our server, Michael, was great. We enjoyed a very nice bottle of Oregon Pinot Noir. The ambience is nice, but a lot of hard surfaces mean it's very loud and echoey for a white tablecloth kind of place. The laminate flooring and faux Carrara marble in the bathroom suggest some skimping on finishes that show.
The cioppino pasta was fair. Most of the seafood was cooked nicely except the lobster which was tough and very overcooked. The sauce was watery. Being from San Francisco, I still feel like Cioppino should be a stew and the tomato broth should be packed with flavor. The chicken parmigiana was a better dish but still overpriced for quality. The tab for value means we probably won't be back but I can see how it might appeal to a certain audience.