This place is lovely–they have done a fine job of retaining the 18th century charm and atmosphere. The bar is comfortable and stocked with all you’ll need, though the draft beer is never cold enough. The price point does accommodate a range of wallet sizes with a burger at $10 and a steak at $38.
Unfortunately, the only detail they neglected is the taste and preparation of the food. The raw bar is staffed by nice guys from a landlocked state, I’m sure. The bisque is gritty; the fries soggy. I’m not sure what cut they’re using from the big-eye tuna, itself, but the tuna burger is always sinewy, and rather bland, even with the wasabi mayo (a little salt might be a good idea). Anyway, it just doesn’t work.
The entrees are not exceedingly pricey --high $20s–but again, everything we've tried (in three visits) is shallow on flavor. On their menu, they state proudly that their fish is supplied by Down East Seafood (in NYC)--certainly one of many quality seafood vendors, but one that assures we’ll pay a premium for our dinner. The irony is that the owner, Ed Taylor, owns Down East, so that means he's getting his fish at wholesale, but it doesn’t appear that he’s passing along the savings.
Speaking of Mr. Taylor, he is one annoying guy–cuddling the hostess, talking too loudly (mostly about himself), calling for still another drink (for himself)–basically, breaking all the rules of running a restaurant. He’s confusing his business with his own private party, a party that I’d RSVP “with regrets.” Maybe he should pay a bit more attention to what’s going on a bit closer to the stove.
I hope they step up their game, as we can sure use another good restaurant up here.