Sea Salt

"The best swordfish dish that I have had in years! Combine that with a great wine list, comfortable outdoor seating and our multi-lingual server Luca and we had an amazing visit to Sea Salt. Luca made us feel like we were his only clients catering to my party's every wish. You must try Sea Salt and get the Swordfish, the grilled octopus, and the Branzino. I promise you that you will want to gush as much as I am when finished."

"The food was incredible - we especially liked the unique Caesar salad, the black truffle ravioli and the branzino. The vibe was also very chill for such a nice place. Loved it!!!"

"We came to this restaurant to enjoy a good lunch. We were already surprised that not many people were there during lunch hour, which normally is a red flag. We ordered several dishes. The dishes looked like in a diner, not fancy, not nicely prepared or decorated, something you'd expect at this price point. My wife ordered grilled shrimp. These shrimps smelled bad and tasted like old fish. When we complained about it, instead of apologizing the chef argued with us that - because we were from Germany - we might not know how shrimp have to taste. They offered us a free dessert but they did not remove it from our check. Overall the rest of the food was mediocre and overpriced. At the end of the day, the three of us were suffering from stomach cramps and vomiting. But maybe that’s just because our European stomachs don’t understand what good food is. Anyway, we have lived here for 15 years and we know how good seafood can taste. We will definitely not come back when we go to a restaurant. We want to have a stress-free time and not argue with an egocentric chef. The chef's ego is obviously larger than his understanding of customer service. And this is another reason why we will never come back ."

"Pro: Luca, our waiter, was spectacular! The food was great! Con: As FT residents, we knew to book weeks early for New Years Eve. Our reservation was for 4:00 for a party of 4. We arrived 10 minutes early, and a lady in black, who seemed to be running the front check-in area (found out she is Tanya the GM), said to us that she would NOT seat us until 4:00. This was interesting since the restaurant had been open since lunchtime, there were outside tables with people eating, and about 10 clean empty tables with no "reserve" signs on them, so we wondered why we would have to wait 10 minutes for our exact reservation time? We stepped away, deciding not to challenge her. I came back about 3 minutes later, curious if the reservation I booked requested outside. Her response was that even if we requested it, there was no guarantee. So again, here we are at an obvious slow time, 2-3 tables with people eating outside and about 10 empty outside tables all set up and she won't sit us for 7 more minutes or say we will be able to sit outside per our OpenTable request. Her attitude was like, "I am going to push my power & dominance for no reason." She was cold and not welcoming to customers about to spend $100+ a person. She finally told an employee to seat us, but her attitude was like, "Do it to get them out of my hair." We never questioned or argued with her even though I could have easily done so. 4 stars due to her cold attitude and poor customer service at the front door. I feel sorry for those who have to work with her (they weren't smiling) & customers who show early at an open & empty restaurant and told to wait for no reason. Luca, our waiter, kept the rating at 4 as it would have been less if he & the food had not been great. Update: I looked at their website, and lunch ends at 3, and dinner starts at 4. A welcoming manager would have explained this and offered suggestions."

"Generally I love the food here I had the chef special supposed course meal and I feel like I need to stop at Arby's on the way home the portions were ridiculously small but everything was tasty and delicious and as always there Brad is fantastic with their assortment of sea salts. I missed one of the courses in the pictures and I had two desserts pictured that were the two options for the desserts"