"Our culinary team's fine dining roots are from some of the most exclusive restaurants around the world, inspiring an approach not often seen.
The head of our culinary team was trained and mentored by Wolfgang Puck for over a decade. There he learned the art of Asian Fusion, from the original creator himself, Classical Haute French, as well as Mediterranean and Provencal Cuisine. Having studied, traveled, and trained for years, Chef Vince has had the opportunity to experience techniques from the masters of the culinary world such as Alain Ducasse, Joel Robuchon, Eric Ripert, Nobu Matsuhisa and Masa Takayama."
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The atmosphere was so welcoming. The booths and chairs were comfortable and the portions were great. I loved the happy hour menu, our waitress was friendly and accommodating for splitting up receipts. This place was like a hidden treasure. Plus you can’t beat $1 oysters! Thanks for a great time, can’t wait to return.
Great little restaurant. The food was delicious. We got a few of the small plates and they were definitely enough to share. The happy hour drinks were just with tap booze, they did not include the speciality cocktails which was upsetting. The only other thing is the chairs are so large it’s hard to sit and talk with your friends.