"Tonight's marvelous dinner and dessert (Ménage À Trois White Chocolate Sphere, Chocolate Cake, Crémeux, Phyllo Dough) were capped off with a lively and fun conversation with Executive Chef Byron Gomez. The dessert was its own experience with the waiter pouring hot caramel over the white chocolate sphere that revealed a beautiful ingredient the crėmeux. Think of it as a mousse style chocolate. It is rich, decadent, and it has a luscious flavor. Your palate will be titillated upon the first bite. The staff were professional, jovial, and very courteous. When you look over at someone else's food you'll be wishing your food was already on your table. I didn't drink tonight, but I saw a cloud like ornament that looked like it was floating over a drink. I've never seen that before. You don't come here only to eat. You come for the experience and the flavor combinations that Chef Byron meticulously creates for us. Me encantó todo!"
