ups and downs. ups first:greatservice during happy hour from andrew, who made us feel welcomed and offered helpful suggestions when asked. huge portion of calamari which was crisp with two dipping sauces, marinara and aioli. the wild mushroom quesadilla with goat cheese was full of flavor. lovely atmosphere. the sunday night special was 50% off bottles of wine. the 12 oz. prime rib dinner special with soup or salad, and dessert, is only $26 and looked popular based on the number of patrons ordering it!
downs: the prawn and vegetable spring roll was a let down. i didn't see or taste one speck of prawn, and it was super greasy too. the mud pie was large but nothing special at all, drizzled with too little fudge sauce.