"This is a tough review. I want to start with what works. The atmosphere was ideal. Great crowd, and the service was exceptional, and so was our waitress. The owner stopped by and greeted us, and our waitress checked in on us regularly. The food came out in a timely manner, and the price points were incredibly affordable.With that being said, the quality of the food is mediocre at best and or unedible. For $100, we ordered the 38.00 appetizer platter, which was quite abundant, with no drinks, just iced waters, x2 soups, a salad, and a pasta for a total of 3 people. Let's start with the water ? which had an unpleasant distinct taste ?. The appetizer platter was mediocre and priced incredibly affordably for what you get. The ceviche was underwhelming, and the calamari was rubbery. The rest of the platter was decent but nothing to BRAG about.We ordered x2 soups, the lobster bisque bowl, and the gumbo bowl. The bowls are very large sizes, and the prices were incredibly affordable for only $12. The lobster bisque was decent and fulfilling, and it did the job, but it wasn't anything spectacular. As for the Gumbo, we had to return it because it was unedible. Extremely salty to the point of bitterness. We had it exchanged for the clam showder, and it was bad. It had too much cream and little to no flavor at all.The pasta was bland and simply unpleasant. It came with a side salad, which was a simple salad and a piece of garlic toast, and pasta was topped with Parmisian cheese, which is a big no-no when serving pasta with seafood.As for the shrimp crab bacon salad ? as large and abundant, I could not eat it. The shrimp was not cooked and taste liked the ocean. It was an awful salad with generic ingredients and nothing spectacular. I had envisioned that the shrimp would have been grilled and maybe a recommended dressing that would enhance the flavors and create a story to the plate, and you simply get to choose your option of 10 dressings.We left incredibly underwhelmed, and outside of the appetizer platter and lobster bisque, we left everything barely touched. You are paying for basic ingredients and inexperienced cooks doing the bare minimum to simply serve an abundant dish. The biggest setback is their cook staff. They need a new chef and or cooking staff. This place has so much potential in the hands of a better kitchen staff."
