The Decor: The place definitely needs a facelift. The upper dining area is out-dated, dark and has that old carpet/decor smell. It is not terrible, though. The lower area, which I saw on the way to the bathrooms, was rather plain and uninviting.
The Service: Rather topnotch. Our waiter was on his game and attended to us quickly and efficiently. He serviced our table quickly, clearing used dishes and such.
The Food: On the one hand I asked my scallops to be prepared in a certain way to avoid excess fat from butter and such and the kitchen staff obliged my. But then the scallops were rather unseasoned after that. I guess butter is the only flavoring for this particular item. The salad was fresh and crispy though, as usual, mainly lettuce with a bit tomato and carrot here and there, plus two large slices of cucumber. The crab soup was not what I am use to as ""Maryland Crab Soup."" It was rather heavily ""tomato-fied"" and I didn't detect the Old Bay. It didn't taste bad, but was not what I expected. The bread served with the meal is just your standard rolls served with butter pats on the side. My wife had the crab cakes. There are big and are enough for two. The flavor was average. You will probably like them, but won't write home to mom about them. They are, in one aspect, a little better than those restaurants that offer crab cakes that are a bit overladen with mayo. These didn't have a lot of extra ""stuff"" oozing around.
The Menu: Just to much stuff. I feel, like Chef Robert Irvine on Food Network, that a restaurant should focus on few items and make them well ... very well. It is hard to have so many items and make them ALL as best as they can be. It just overwhelms the kitchen staff and leads to having items that are from boxes and cans.
Overall: Ok. I'd eat there again just to try something different and give it a second chance.
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