Relatively few restaurants know how to cook seafood properly. Not so, this treasure from a time when freshness and pride of preparation was in flower. My scallops were perfectly prepared. The portion was generous, and they had that wonderful sweet nutty flavor absent from all the fake scallop substitutions prevalent today. My daughter's salmon was also prepared well, although we would have preferred wild-caught pacific rather than the Atlantic Salmon served. The Yellow tailed Snapper was also most tasty, and all of the side dishes most creative. Creme sherry was served with my conch chowder and blended well with the spikiness of the chowder itself. The variety of vegetable choices offered was above and beyond the usual, and the service was not only excellent but our waiter knew about each and every dish. Moreover he had the right attitude and spirit, so often missing these days.
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