text: the last time i was here 4 years ago i was still eating meat, and i fondly remember how good it was so i just have to go back. we had a bottle of the Col Solare and i love how it's not too dry and not too sweet for a red wine. for the appetizer, we had the tuna on a himalayan salt block - perfect tuna sashimi texture, and i love how you rub each slice on the block for additional flavor/saltiness. for the main course i had the grilled salmon beurre blanc - the salmon and the mussels were very fresh, and the creamy wild mushroom risotto was very flavorful. our table also ordered the deconstructed rib eye and i was told it was fantastic also. our perfect dinner wouldnt be complete without dessert, so we ordered the 6 flavor sorbet shooters (strawberry, vanilla, chocolate, raspberry, coconut, and mango), and the coconut cake (im not a coconut fan but this one is very subtle, not too sweet, very refreshing). The manager, William Wilson, was very friendly and warm and attended to our whole dining experience. I recommend this place to all my friends. Very happy and satisfied customer here. :)