Did the chef get any formal training?
My wife and I decided to go here on a date, and I must say it was utterly disappointing. It was one of the few restaurants on the riverwalk with open tables, and now it makes sense.
The $34 Filet Mignon was recommended to be cooked Medium-well to Well done. This should be (and in our case, was) a red flag to anyone that actually enjoys anything resembling good food. Once we saw this on the menu, we decided that the 2 drinks we ordered plus a spinach artichoke dip should be enough to get us full enough to go to a different restaurant.
However, this assumption too was a bit off base. The artichoke dip was made with canned artichokes and was completely over cooked. There was a layer of burnt creme on the top of the dip that was impenetrable by anything resembling a tortilla chip, let alone the stale excuse for tortilla chips we were served.
The only redeeming quality of this place is the bartender, Adam. He was extremely friendly and actually made the experience somewhat enjoyable. So my recommendation if you ever find yourself here...just wait for one of the other restaurants. There's a reason no one eats here...not even the tourists.