The service here deserves special mention. If it were any more attentive, I would have locked my server in the broom closet just so I could have some privacy. But it's snappy, friend ly and professional. Twenty-six white wines and 30 reds are arranged from lighter to stronger, within their varietal categories, the same way the wine list is constructed at Brava Terrace. Tim Hanni, a Master of Wine, has organized the list this way, and it makes sense.
Prices are reasonable.
Although the salmon is hot- smoked, it's served cold. The menu says this is native American style, but it looks more like salmon satay to me, with a slender piece of filet flattened, skewered, then cooked during the smoking process. The result is salty, smoky and flaky, and when dipped in the accompanying sweet and spicy apricot sauce, marvelous. Smoked, house-made mozzarella. Crisp greens, including some spicy red mustard leaves, come with the cheese, as well as several kinds of sumptuously ripe red and yellow tomatoes.