It's okay. Seafood heavy menu and some classics wi...

It's okay. Seafood heavy menu and some classics with a new interpretation kind of miss the mark.

Considering they feature the ceviche (3 different types) I was really surprised to find them all kind of flavorless, or with mismatched flavors which caused a poor taste experience. The Peruvian style with corvina was barely edible, and had a very peculiar aftertaste. Ceviche, as you know, is chemically cooked using the acids in citrus, tomatoes and vinegars; usually this results in a tender, juicy and tangy refreshing delight. Today it was chewy and flavorless. This was true of the Mahi in the Mexican recipe, too and the Mahi. I give them credit for serving up a fried ceviche ball, but there wasn't enough flavor to offset the breaded fried coating. In addition, they were all sprinkled with large partially rehydrated hominy. I'm not sure what THAT was about. Skip it, or ask to try a bite before ordering.

The chicken piccata was also a miss, with nearly a 1/2 inch of breading surrounding the filet of breast. The featured flavor of piccata - lemon with capers - was difficult to find.

All in all, you hate to give a new restaurant bad marks, but they should have worked some of these links out by now. Is no one tasting this stuff when it leaves the kitchen? Further, the server was sweet but clueless. Again opening pains, but by now you've had enough time to iron out the kinks.