The restaurant has the wine cellar appearance with red chairs and mahogany wood everywhere. There are even pictures of wine bottles hanging on the wall. It gives off a classy and elegant feel without being too pretentious. \n\nThe bread that was given at the beginning was average. Hard on the outside and soft on the inside. It was the butter that was taken me by surprise. There was a chiptole butter and also a sour cream butter. The chiptole butter was the best. \n\nI chose a Chilean sea bass with saut\u00e9ed spinach. It was a flakey and stringy texture as a great bass would have. The bread crumbs on top added a nice crunchy texture for contrast. It was a fresh fish which didn't have a fishy taste, but not as good of a taste as expected. My friend had the filet mignon with crab on top and scallops on the side. The scallops were the best. Not too bouncy and cooked just right. The crab has a mediocre taste. Something common like it can be made at home. The filet is tender deep red meat and not that flavorful because of the lack of fat. And again, it was average.\n\nThe dessert was the best part of the meal. The chocolate lava cake with REAL whipped cream. The warm rich chocolate center with vanilla ice cream and pistachio on top added to the whole cake. \n\nOverall the food was pretty good, but the value isn't. For as much as it costs, I would be expecting something better.
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