The chef started out as an artist and then began cooking. It shows in his careful presentation of dishes. You can't eat pretty, but he makes sure things taste as good as they look. We got the tapas sampler as an appetizer for two. It was a winner across the board on which they arrived. So was the hanger steak we both had. My dessert was the only miss. It was called Earth: a little bit of chocolate mouse, a little bit of chopped pistachios, a little bit of crunchy crumbled chocolate cake, and other things. Its appearance recalled greenery and dirt, but the combination of tastes, including lemon, worked. The problem was the texture: too dry. If I had swirled it all together before spooning it up, it might have been better. But I think there wasn't enough mousse to moisten everything sufficiently. Nice try anyway. The chef is nothing if not inventive.