They met when Sly was working as a private chef for one of Montesano's friends. Sly has worked at the Hotel Ritz in Paris, Michel Guerard's in the south of France, and was chef at L'Orangerie for a year. By the time he became a private chef, he was more interested in simple food. Sly asked during a brief phone interview. The kitchen bakes its own breads and makes its own stocks and desserts.
Shrimp cocktail is four huge, meaty shrimp with a spunky cocktail sauce.
The crab cocktail is pure lump crab meat and the same horseradish and lemon-shocked sauce. The tomato and onion salad actually has tomatoes that taste like tomatoes. For my taste, the best of the steaks is the Porterhouse, with the New York running a close second. The filet mignon has more texture and flavor than most. That flatiron is a real trencherman's portion.