My husband and I ate here recently for our anniversary and they've made several changes since we were here last. My favorite of these is that they have moved the partitions to create a small private dining area off from the main dining rooms. It makes a quiet, secluded place for intimate meals. The weedbed swordfish was perfectly seasoned, but I preferred the way they used to serve it, with the cream sauce underneath the spinach and fish. This time there was so much cream sauce over the spinach that the spinach (which is delicious on its own) got lost. The baklava at dessert was wonderful.