4 /5 Drew M: Visited this restaurant on a Tuesday night in November and was promptly greeted and seated on the patio. The outdoor ambiance alone is worth the visit—relaxed, charming, and a great setting for dinner.
Service, however, was inconsistent. It took quite a while before our server came by to take our drink order, and after that initial interaction, we didn’t see her again. Thankfully, another waiter, Brandon, noticed we were unattended and stepped in to take care of us. His attentiveness was appreciated.
We ordered two cocktails (Broomhilda’s Bees and the Red Sun Sour), the squash blossoms, and the linguine entrée. The cocktails were excellent—clearly crafted by someone who knows what they’re doing behind the bar.
The squash blossoms were flavorful, though the edible flower garnish felt a bit unnecessary. The real standout of the evening was the linguine with braised Florida wagyu, truffle cream, and mushroom conserva. While the presentation wasn’t the most eye-catching, the taste was phenomenal. The truffle cream added just the right amount of salt and richness, making this dish easily the highlight of the meal. Again, the edible flower garnish wasn’t needed—the dish shines on its own.
Would I return? For the service, probably not. But for that linguine entrée? Absolutely.







