Ok, first of all, you need to be prepared for an experience. It's not a normal fancy restaurant. It's stylized, choreographed but strangely comfortable. Next time, I want to sit in the kitchen. We sat in the dining room... That was cool too. Lots of white, light wood, minimalist with a rounded set of mysterious drawers in the center. Even the trays fit on the rounded surface. Like sitting around a ballroom. I found the service to be unobtrusive but friendly. And I love that diners do not have to adhere to a stuffy dress code. It was formal and informal all at once.
The food is inventive, unique. I had some lovely sardines as a starter and a beautifully done piece of grouper. my husband had a tasting menu - Parmesan curd with a hint of truffle - amazing, and some sea bass, again, beautifully done as well as some goregous beef. I had the most amazing dessert, black olive ash with licorice ice cream. I guess the olives are some how burnt with sugar.
The wine pairings are excellent. Lots of local products.
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