5 /5 LaKendra Soublet: Came in on a random Wednesday after work and sat at the bar with my friend and had an amazing service experience with Colton. Colton truly took care of us and made our first time experience very special. Colton also keeps a very clean bar. The restaurant is very clean, the chef came out and greeted us and spent a few minutes with us at the bar which was a nice touch. Loved the open oyster counter/bar, the open kitchen. Tried multiple things: Hush puppies were nice and hot and fresh, my takeaway is that the sauce was a wee bit spicy. The tuna and yellowtail was delicious. The ceviche fell flat for me, the fish used probably was not the best, had a weird texture l, too much fruit was used but lacked salt, I think the execution should be revisited. The biggest disappointment was the lobster roll, it was minced lobster meat, no salt or aioli on the bread or anything. Lobster roll was dry and bland, and for the price point you would love to actually see pieces or chunks of lobster meat, definitely should revisit that dish and make it better for sure. All in all, we will return. Hats off to Colton, after some time the bar area got extremely busy and he handled it so well by himself and still maintained his professionalism and service standards but you could see a lack of teamwork, kitchen calling for hands and Colton needing some help and fellow teammates just standing around.