The food was extraordinary. I had their cocktail made with Four Roses Bourbon and Pinot Noir reduction syrup. It was light yet super flavorful…I had three of them that night. We had their raw oysters and they came with a light vinegar sauce that was a perfect complement to the oysters (as opposed to cocktail sauce which covers up the oyster flavor).

For entrees we tried their halibut and pork. The presentation on the halibut was unique. The halibut was a full filet but was sitting in a saffron based bouillabaisse with clams, calamari and mussels. It came with a toasted piece of sourdough on top which I used to soak up the saffron sauce once the seafood was gone. I am a fan of bouillabaisse but it’s easy to overcook the seafood. By cooking the halibut separately and adding it to the bouillabaisse at the end the fish stayed perfectly cooked. Kudos to the chef.

The pork was bone in and fork tender. My only complaint was even though the pork was very juicy it didnt have as much flavor. It came with grits and brussel sprouts. My date loved it and finished it. Maybe the saffron sauce from my entree was so good the pork didnt seem as flavorful in comparison. Both entrees were consumed in their entirety.

We were too full for dessert although the beignets looked good.

Service was a team effort and was good. The bar got a little backed up making drinks but it was a busy Saturday night in prime time so we weren’t concerned. We will definitely eat at this restaurant again.