Went tonight for the shellfish tasting menu. Menu: Lobster "Cappuccino" Lobster fritter, vanilla-bourbon foam Florida Stone Crab Claws Smoked paprika aioli, potato gaufrettes Butter Poached Virginia Oyster Creamy tarragon risotto, bacon-red onion marmalade Scallop "Sandwich" Braised veal cheek, celery root puree, truffled veal jus Key Lime & White Chocolate Semifreddo Blood oranges, raspberry sauce First things first: both the stone crab claws and the dessert were 86ed. Bummer. The stone crab claws were replaced by a crab, avocado, and mango salad with fried lotus root chips, wasabi aioli, and (I believe) sweetened tamari. The first course was stellar. The fritter (while not having a pronounced lobster flavor) was a nice foil to the soup. Crisp, well-seasoned (subtle fennel notes) and hot. The broth was rich, it was nuanced, it was warm and comforting and everything I look for in an opening course on a chill night. Aces. The salad was pleasant. I appreciated the lotus root chips for texture, although they were way too salty on their own. Obviously meant for contextual eating. The wasabi brightened everything else up nicely, and the soy drizzle around the salad provided a nice bit of sweetness to match with the crab. I don't think the mango played a role at all, really, but other than a bit of crab shell finding its way in, I had little to poke at. I really liked the idea of the oyster/risotto plate but was left wanting (I think) acid and a different plating. The bacon marmalade overpowered the oyster, but perfectly complimented the risotto. Once I flipped things over a bit (playing with my food is always fun) I was happier with the dish, but the initial bite was all smoke and starch. Not in a bad way, mind you, my plate was quickly cleaned afterwards. The acid would've helped imitate a bit of the briny bite I like in my oysters. The scallop was cooked perfectly. The veal cheek was rich and melty and comforting. The celery puree was a little sweet, but a nice contrast to the meaty richness of everything else. I do think that the textures matched too well. From top to bottom it was soft, softer, soft, softest. The truffle jus played up my nose a lot more than my tongue (which I appreciate) so it was the least of my concerns. The whole plate lacked texture for me, although all the individual components were delicious. People at the table used the comparison of baby food. Others said shephard's pie. Either way, I could've used some crunch. The dessert being gone was replaced (for me) with a coconut cream pie, which was subtle and fancier than the diner fare I've loved all my life, and was quite a nice way to top off the meal. All in all, it was delicious and fun and a great bargain. I had some problems with the pacing of the meal (and according to our server, so did the kitchen) and some minor complaints as seen above, but I'm excited to head back again. On the service - top notch. Really attentive and friendly and savvy enough to know that I got no problems with poaching leftover wine from vacated tables. They'll be seeing more of me.