Sunday, July 26, 2009, we stopped to eat. The restaurant was empty and we were doubtful but stayed. The waiter was delightful and even when more people arrived, his attention was the same. The food was outstanding, cooked to perfection. The waiter selected a white wine (since we started with Champagne), it was a terrific South African sauvignon blanc. Kudo's to the chef and staff. We will be back.
Pros: the best kobe beef tenderloin
Cons: summer wasps
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