I went to this restaurant in september of 2000. The only high point was the lemon cheesecake that i had. It was cleaverly made into a bomb shape, and served with fruit compote and a geometrical shape. My utmost to the pastry chef. Other than that i found the establishment to be nothing but a step above red lobster. Institutional more than elegant, i do think that the executive chef could learn a thing or two from his pastry chef.
Pros: dessert, chocolates, lemon- basil sorbet
Cons: entrees, greasy calamari, dirty bathrooms
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