My wife and I ate here in early August. The atmosphere is wonderful. The service was sufficiently good. The food was also very good. We ordered the mussels for an appetizer. I has the 12 oz. ribeye for my entree. It was good - my only complaint was that I ordered it medium rare and it was medium. I did not want to complain, but for a $30+ steak, I do expect it to be cooked to order, or at the very least, for the chef to err on the side of the less cooked. My wife ordered the salmon filet and was very pleased.
My one and only complaint about this restaurant was the man I presume was the sommelier. My wife and I had been tasting some sauv blancs, and wanted a sauv blanc bottle. We found a nice local and admittedly on-the-cheaper-end-of-things sauv blanc and ordered it. Sommelier guy proceeds to say, "Oh, if you're thinking of that, then you should get this one" and points to a French white which is $10 more. To which I say, "well, we're really looking for a sauvignon blanc, so I think we'll stick with the California one". To which he goes into an explanation as to how the French wine is superior to the California wine, etc. It just reeked of upselling and his refusal to give up the sales pitch was annoying. At that point, I was getting angry and just agreed to the French wine to end the conversation.
So the server, the food, and the atmosphere was excellent. The sommelier annoyed me quite a bit.
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