ate there two sundays ago.
the decor is fine, causal, etc.
the place was a little too hot, but otherwise comfortable enough...
the bread was good...presumably from standard bakery...
as an appetizer, the prosciutoo with figs was average. the figs were great, the prosciutto either was domestic (although i doubt it because the salt balance was correct- most domestics are too salty) or it was simply a very young sample. it may not be their fault. this is a problem with prosciutto- many producers, wholesalers, retailers dont want to tie up the hams for the time necessary to put a little age on it and get a prime piece aged proeprly. of course some people like em young.
as a main, i had the halibut cheeks appetizer. fantastic - tender tasty, subtle, etc. raves.
the broiled dcallops were absolutely perfect, but dull, as this treatment tends to be. but truly perfect specimens, handled well.
desert- a shared mascarpone lemon tart. very good but... the acidity of the lemon does need something to balance it. mascarpone is not a bad choice, but a much thinner layer would suffice. at that thickness it was a misconception.
overall...we both would be happy to go back. its not a perfect restaurant, but was a better experience overall than rialto in cambridge for example.