Chef/owner Richard Lemon left a teaching gig at the famed Le Cordon Bleu culinary school to open this superb eatery in 2007. His food is tasty and eclectic, ranging over a number of world influences. Among the many excellent appetizers are the buffalo lobster bites with blue cheese dipping sauce and the Korean-style beef skewers with homemade banana ketchup. Main courses are impressive, especially the green curry shrimp and the jerk pork chop with pineapple-chipotle sauce. The dining room acoustics leave something to be desired, so try to grab one of the few tables on the outdoor balcony.