Hours: Open Tuesday-Thursday 11 a.m.-10 p.m.; Friday 11 a.m.-midnight; Saturday 10 a.m.-midnight; Sunday 10 a.m.-10 p.m.
We dined on items that were among the best of that sort of dish we'd ever eaten, whether the deeply flavorful "gunslinger red and lime" crispy calamari from the appetizer menu or the main dishes including the braised lamb shank, the sous vide hangar steak and the diver scallop and pork belly. The desserts were also stellar, in particular the pistachio gelato. The drinks were also uniformly delicious. (3-20-14)
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