In writing this review, I wholeheartedly feel this is a good restaurant. However, with most big chefs or 4 and 5 star restaurants the chefs try to over cook or over think the menu.
I thought the filet was good. Not great. Needed more char while retaining med rare. Sides were un-memorable. Meaning they were not worth mentioning. Sides that are good make a restaurant and mediocre dishes better.
Swordfish good. Not great.
Drinks were outstanding and worth a 5 star mentioning.
While organic greens and farm to table is a norm in quality cuisine. Owners and chefs need to focus on better quality sides.
Imo: creative pastas: Like pancetta mac and cheese. Or squid ink pasta, or seafood quinoa, etc. Things that are creative and make you want to come back for is what will move my rating from average to above average.
Or seafood dishes like the their ghost pepper caviar fried OYSTER. These were perfect!
Maybe a clarified butter and royal red side dish? Or Stuffed flounder with Royal Reds Or Lump Crabmeat. Or a Gulf Shrimp Stuffed in a pastry.
The Emrils, Bech's of the world get too caught up in fancy crap that imo at this price point is in warranted in the South.
Sticking to the roots of the area and gulf should be the mainstay variety and focus.
I hope to be wowed on our next visit.
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