The recently remodeled room with distressed brick walls, rustic wood tables, and vintage waterfront photos suits the restaurant’s commitment to modern all-natural coastal cuisine. Start with the refreshing “Local” cocktail—one of several named for regions of the country, and pair it with sharable starters like the citrus-chili-flavored panfried baby artichokes or spicy black chicken wings and house-made kimchi cucumbers. Locals as well as guests at the adjacent boutique Hotel Solamar savor comfort-food entrées like the brown butter basted porkchop and grits or bacon-wrapped monk fish. One of the city’s top pastry chefs contributes meal-ending sweets ranging from yogurt gelato to Nutella-flavored pudding. The open-air rooftop lounge upstairs serves up skyline views.
Dec 29, 2012
We chose this restaurant on the basis of its glowing review and designation as "Fodor's Choice" in the 2012 print edition (although no longer marked as such online). It was a huge let-down. The food was among the worst I have had in any restaurant. Most of the problems were not down to execution - although the lettuce salad was absolutely drowned in dressing, to the point of being unpleasant. But the real flaws were of dish design - bad flavour
combinations, such as scallops with a mushroom sauce, tuna with potato cooked in goose fat. The food was, frankly, inedible. We left most of it on our plate, untouched. We also received a very poor wine recommendation - a $65 chardonnay described as "mineral-y" turned out to be a heavily oaked, buttery wine. Overall, a very disappointing experience.