They've been open nearly a year, but our visit felt like they still haven't gotten into the swing of things.
The food was really, really good though. We had a great time, and the FoH people were all amazing. The fish and shellfish taste like they were swimming around right before we walked in.
Food is legit 9/10.
We had a few cocktails as well, and I feel like they either hired someone great to run their cocktail program or they had someone great consult.
They pretty much ONLY use high quality booze that a spirits nerd would prefer.
They're producing flavors in the food that are super good and just wild. It was very, very fun to eat.
Speaking specifically to the sushi aficionados who love to shit on everything andsomehow think that eating food at restaurants is a skill: I know y'all are going to chime in with your sushi gatekeeping opinions, but it's 2025 y'all. Fusion is no longer a dirty word. If you weren't Reddit nerds and tech bro trash you'd know that.
The not so great part:
We showed up a half hour after opening, and the 3 people at the sushi counter were still doing prep work. Outside of that area, the Asian dude chef (not Paul Qui) who I assume is the chef in charge was just stomping around looking upset, carrying stuff here and there, and shaking his head at the 3 folks doing prep when they'd ask him questions.
They have a dry ager right by the front door, and I'm assuming that's what makes the area by the front door / host stink like a cheesy cabbage fart straight from the bootihole of a Walking Dead zombie. it was STANKY.
Luckily, it ether dissipated or wasn't stinky in the dining area.
Lastly, and the worst part of all, they play the corniest, most fuckboy and wanna be IG model music I've ever heard.
The music really did bother me more than the smell.
For example, I had to endure this entire turd:
so fuckin bad. I would've PAID them to turn that shit off, but I didn't think to ask
Would I go back? yes, absolutely. I wish them the best and hope they added. Could've just been an off night or who knows what.
by JohnMichaelBiscuiat
Dining and Cooking