Reservations a must on the weekend. We were seated within five minutes of our arrival, and placed our drink order immediately. Alex, our very polished waiter, reviewed the wine list, menu and described the specials that evening. Alex took our appetizer order of a dozen oysters on the half shell, and checked in on us to take our meal order. We both ordered the salmon with prawns, and a few minutes after devouring the very delicious oysters our main course arrived. The wine was good, the oysters were great and the salmon was quite good. During the meal, Andrew, the executive chef stopped by our table for a friendly chat about the food. His visit really enhanced our dining experience. We will be back for more next trip to Southern California.
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