The theory sounds great but the practicality needs a rethink. My first visit here (it opened in April last year) and there were too many 'wrong' things:
1. the restaurant was cold and even the hostess said 'it was always cold but they were trying to fix it.'
2. if you serve a medium rare steak on a 755 degree stone it's not going to stay that way for long.
3. hot fries served on a cold plate just get colder.
4. ditto the asparagus.
Can't fault the service - very enthusiastic and friendly. And the house salad was great... you can tell I'm looking hard for things to be positive about!
But if this place wants to raise its game from gimmick (stone cooking) to generally good food then there need to be some changes:
1. bring a (hot) plate so I can take my steak off the stone and cook it as I need to. Or brng the hot stone and let me do the cooking from the get go.
2. shrimp do not need to sizzle for long - so ditto the plate. I ended up with lumps of chewy rubber.
It's a cavernous venue... and in high season in South Florida it was surprising to see it so empty. So perhaps I'm not the only disgruntled diner.
I nearly ordered a burger... and wish I had. Although cold plates/hot fries may still have been a problem...
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