They tasted like water. OK, got our table and ordered the food. It was all there, except the broth, of which there was nary a drop in the wide white bowl. It took a few minutes to get our waiter over, and she went to correct the situation, but the minutes dragged on before she returned with a tiny pitcher of broth, barely enough to moisten the mussels, which did taste good, though, and so did the broth, when we got it. Equally good was the evening's fish, sea bass in this case, which is roasted in a roaring open oven on a cedar plank and brought to the table in all its charred glory.
Roasted vegetables come with it.
For dessert I tried tiramisu and Key lime pie. The first was fairly typical in being tasty but lacking the essential bitter espresso-cocoa edge, but the pie is excellent, just as creamy and tangy as it ought to be. The Caesar salad offers the authentic anchovy earthiness. Curiously, though, the grilled bread that accompanied the mussels was terrific, but bread served on the table is soft and squishy. Our waiter at lunch was solemn enough to deliver sermonettes, but at night an energetic waiter was helpful to the point of recommending the most expensive white wine on the list.