You've seen them before, those people who take photos of their food: you'll become one of them when you eat here. Choose from full portions or small plates, but the latter are recommended so that you can savor more outstanding dishes in one sitting. For starters, the cured Japanese yellowtail is delicately placed atop avocado puree with jalapeños, cilantro, and ponzu. Even if you don't like duck, you'll love it here. Fish stew, grilled smoked beef tenderloin, fresh mahi:
they all are good choices for people who don't mind sharing. Chef Melissa also makes her own sorbet. Dine indoors, on the patio, at the bar, or at the chef's bar overlooking the exhibition kitchen. Live guitar music adds to the experience.