First visit last Thursday - I was with a group of 7. I'll sum it up before the detail - a decent, enjoyable meal at a price that I'd have been really upset about if I wasn't a guest.
We shared some gravlax (which was very good, but nothing "outstanding"), and some cold foie gras, highly recommended by the waiter. Again, good, but not outstanding, and I could have done with just more lox. But others at the table seemed to be googooish over the liver.
My first course - crabcake with salad. It was fine, but my codcake at Mangarosa last night was better. At over $15, it was really not worth it. Most everyone else got the caesar salad. They made "all gone" but no one's reaction to it was positive or negative, just "food".
My main course - blue nose seabass. My fish was very good, cooked just right, with the right accompaniments on the plate. Although I suppose it is telling I can't rememeber what they were - I seem to recall polenta. This was the high point of the food part of the meal.
Dessert - Banana bread pudding (or similar). It was tasty, but with too many dry patches. I ate the "good part", which was enough, as I was already full. Again, good, but not great.
Wine - I kept "hands off" the wine ordering, as I didn't want to appear piglike in the ordering, although it was hard not to overspend on wine there. The starter wine was a Markham Merlot - easily drinkable, and went pretty well with most everyone's early food. The second wine was a WOW - it was the highlight of the meal. A Lewis Cellars cab from Napa (highly recommended by the restaurant). As we all took the first taste, we were looking at each other thinking "ok, this is good", until the layers started to develop, and several seconds later, a final finish that made all the senses go off the deep end. I am glad I didn't do that ordering, as I can't imagine what the menu price was. Retail seems to be $70. A memorable wine.
Again, all in all, a pleasant meal. Very good service. We were at the table over 3 hours. I can't say I'd pay to eat there, but if invited again, I'd go.