There are no words to describe fresh made mozzarella.  The plastic we purchase at grocery stores does not qualify for this discussion.  After reading an article (years ago) about a woman's search for truly fresh mozzarella, I motivated to find the product of which she spoke.  I order this cheese everywhere it indicates \"fresh\" on the menu and until this dinner, I had not experienced this culinary bliss.  Order it before it is pulled, at which time it takes on the texture of which you are probably more familiar.  It changes the taste, you want the pre-pulled, just drained goodness.  \n\nThe meal was very good and deserves more stars than I awarded.  The late seating (New Year's Eve) had us eating at 10-10:30pm, which is just too uncomfortable for me.  However, the reheated Chilean Sea Bass was stupendous.  Portion size of the fish was impressive.  It was served with risotto and saute spinach which were good but otherwise unremarkable, the fish was the star of this plate.  \n\nMy low star marks evolve from the atmosphere.  Clearly this turns from restaurant to club around 10pm on most nights.  The sound system must be automatically set to turn up, way up, at this hour.  I could only nod and smile at comments made by my table mates as I could not hear them.  Given no conversation was going on other than the person seated immediately to my side, my attention often drifted to the movies showing on multiple screens.  WHAT ARE THEY THINKING?  I don't know the flick, but I watch a man get cut into pieces in a shower by mobsters.  Do I really need to go further?  \n\nFor every downer, there was a counter upper.  The LOUD music was 70s-80s mostly and I will return here for a night of dancing, much preferable over the house throb everywhere else (even Stoney's plays this crap).  \n\nAs for food, I'll take it to go or you can serve me in the wine cellar.  I don't want to eat in your space again.