Other nights were lively without being overwhelming, and made dining there appear to be an ongoing party anyone might attend. I do wish the food were better, and I mean on its own terms. I think this would mean a more personal stamp from the engaging owners, as I'll get to, and I think general improvement is well within the kitchen's reach. As it stands, only a few dishes tantalizingly hint at what the rest could be. I'd like to see more Peru and less Continent in his cuisine, and much more consistency from the cooks he employs.
Most seafood has little flavor, although it tastes fresh.
A shame that the steak itself is chewy. And things really pick up at dessert, always the restaurant's greatest strength. I hoped to find terrific banana layer cake with fudgey frosting on a second visit, but was perfectly happy to settle for bread pudding with superior homemade caramel sauce. All the dessert sauces are superior. Maybe Sifnugel shouldn't tamper with success.