Overall great place. I know how hard it is to open a restaurant. However here are some things for the owner to consider: For the price you're paying watch the halibut. It should melt in your mouth, but it was borderline rubbery. Plate presentation: you can tell someone is piling on the sides cramming then on a side of the plate and the main protein then gets placed, but it turns out everything is lopsided. That butcher knife can go away, no need to have it for the halibut or salmon: are your meats that tough? Plus they are not sharp. The salmon, pork chop, and lobster tacos have little to no flavor. You'd expect the lobster tacos to taste like lobster, but they taste like beans and cheese. Service is more like a cafeteria, servers should not come in yelling who ordered what. Also... skirt or hot pants for women servers seems out of place, but that's between you and your staff. Tables outside are extremely uncomfortable again for the price. The side of boiled cabbage can be replaced with something a bit better quality. Very easy fixes to get your quality at your current prices.
