Reviews by the General Public
needs polishing, 5/28/2018
Reviewer: Foodie Dan
from Santa Barbara, CA
We were seated by the open air kitchen. It quickly became obvious that bar area and kitchen line are too close together. There became a logjam between servers and the bar orders. Not enough wait staff and plates were not removed between courses. Watching the chefs was fun, but they should remember that they are on display and act accordingly. The food was good but nothing exemplary. My lobster roll was bland and the oyster appetizer was not worth the $. I ordered a bloody Mary. I don't understand the concept of using a five ounce low ball glass for a 12$ drink. Classic Marys' are served in a high ball glass. I asked the bartender and he was flummoxed by my question.
Not ready for prime time, 5/11/2018
from Santa Barbara
Tried it twice. I like the look and the people are nice but the meals were respectively terrible and poor.
King Crab served uncut with crab claw crackers. Sent back after I explained how this type crab is served. It came back 10 minutes later (same legs) cut on one side apparently microwaved to reheat. Gave up and tried to remove meat which as a mangled mess. No adjustment offered.
Lunch a few weeks later. Mussels with chorizo. Think raisin sized mussels in beef broth.
Go for a drink. Itís a nice view.
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