"Ambitous, pretentious and pricey. The service was outstanding, the quality of the ingredients was very good, but there is a clear lack of chefs/cooks. When you order Alaskan King crab at $100 you expect it not to be rubber, same goes for Paella with the lobster tail it should not be so overcooked that you can stick a fork in it and shake it. The kitchen needs serious training in cooking seafood or just start over. The sauces were over sweetened or used ingredients that don't work (i.e. sherry or sweet masala wine in a clam broth? ridiculous). The brusell sprouts were not crispy and had too much maple syrup on it. The only things that were good out of our $425 plus dinner for three was the Octopus (not charred enough but tender and good) and the Yellowfin Tuna. This restaurant has potential they just need to start over with different staff and menu. They have no business making paella that's for sure."
