"An unusual aspect of our meal was that the side dishes for the main course arrived before the appetizers, and the main dishes were served last.
Regarding the appetizers and salads: the calamari was outstanding and a hit with everyone at the table. The roasted beet salad could use some refinement; the women felt the beets were likely overripe and lacked the firmness they should have had. We also tried a seasonal lobster cocktail featuring cold lobster with fresh melon. It was tasty but somewhat small, and it seems to be available only sporadically on the menu. The black truffle parmesan fries were just okay; while there was plenty of cheese, the fries were cooked too dark. The grilled zucchini was heavily charred and nearly blackened, but the combination of sherry vinegar and local honey provided a pleasant sweet and sour flavor. However, be cautious, as it left black charcoal stains on fingers and napkins, so it's best to avoid wearing light-colored shirts.
The jumbo lump crab mac and cheese used regular macaroni, but the lump crab itself was good. The black Angus hanger steak was excellent, but the triple-cooked fries were peculiar and overcooked, although ironically, they were less dark than the black truffle parmesan fries. The beef tenderloin, served with sauce verte and braised potatoes, was decent, but I felt the sauce didn't complement the steak well. It seemed to follow the notion that a great steak doesn’t need sauce, but in this case, the beef could have used a better pairing. The parilla burger was satisfactory, but the chili aioli was too spicy for the kids, so it's advisable to request it on the side. The fries served with the burger were far superior to the triple-cooked fries.
Overall, many of the dishes leaned toward heavy grilling, featuring an abundance of grilled vegetables, with some items simply overcooked or fried too long. I've experienced better meals elsewhere."
