My first visit here was teriffic, best filet I ever had. Second visit produced salty veal chops for two and a lecture from the chef about how "Americans don't understand salt". (it was OK for him to oversalt it, but he "won't put salt on the table") Since then his prices have gone up about 30%. His arrogance level remains the same.
Pros: gnerally good food
Cons: minimal decor, too many $, arrogant chef/owner
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