The dinner experience started off really strong. The appetizers were a hit. We tried the crab cakes and the cheese saganaki.The crab cakes were absolutely delicious. We loved how moist, seasoned, piping hot, and true to crab they were. The remolaude sauce served with them was perfect, tangy, and tart with just a hint of sweetness.The cheese saganaki was a really fun experience. They brought out a crispy melty cheese slab, poured brandy on it, had us yell “opa!”, lit it on fire, then squeezed a fresh lemon over it. We did have to pick out the seeds though lol. Served with warm pita bread and having a very rounded oaky, lemony cheese flavor, made it very delicious overall.My wife had a Caesar salad and she said it was pretty good. I had the Greek salad, which was all right. I remember having to pick out a big butt of lettuce stock. The house dressingthey gave me with the Greek salad was a little weird, as I was really hoping for a Greek vinaigrette. The house dressing was kind of like an 1000 island, and the sweetness made the Greek salad way less authentic.When we were given our entrées, it went from a great dinner to a very mediocre dinner.I had the chicken parmesan. I always get that at a place that claims they have Italian food because a great chicken parmesan is (in my opinion) a staple of any Italian restaurant.My spaghetti was cooked perfectly, but the sauce was not fresh and did not taste very good; it was watery and a little bland. The chicken was interesting because it wasn’t breaded, but it was very well seasoned. In addition they did not put enough cheese on top to make it a true chicken parmesan. The sauce definitely killed the experience because a freshly made and great tasting sauce is fundamental to any pasta dish. But with the appetizers being so great, I still thought that my dinner experience was pretty good…until I tried my wife’s entrée.My wife could only eat a couple bites of her salmon piccata. She let me know she could not eat anymore or she was going to feel sick. We could kind of tell something was off because the sauce looked slimy, and when I tried it, it was gross. The flavor was alright, but the huge disappointment was how slimy and goopy the texture of the sauce was. You could taste the preservatives in it. It was obvious that it was brought it frozen then heat up and poured over the dish. A dish like piccata should always have a fresh sauce; it’s not even that hard to make.We did not try any desserts, and we don’t think we will be back unless we know that they are making fresh sauces in the kitchen from now on.Service was great, and atmosphere was great as well! We hope this review will help this restaurant get back to its roots, because it has such great potential.
