Other appetizers are better. Barely seared ahi tuna, pepper crusted and served with wasabi and pickled ginger, is a keeper, as is the crabmeat salad over greens with a light citrus glaze. Desserts are even less necessary than side dishes. Choices include a pretty good Key lime pie, slightly tart, and a light-textured and fluffy chocolate mousse cake. The creme brulee is incompetent, the creme too thick and the sugar topping insufficiently caramelized.
Waiters seem a bit on the inexperienced side but are friendly enough.
The goal of any steakhouse waiter is to get you to order as many extras as possible, but the waiters here make their pitches gently. I said to the waiter. Service will never be very efficient given the overcrowded dining room, whose traffic flow is surprisingly awkward for a restaurant that was built practically from the ground up. The room would work a lot better if three or four tables were removed. French doors overlooking Rush Street below swing open in pleasant weather.