Chef

Karen Krasne

"These giant prawns come with fresh avocado and a horseradish-chili sauce. It's squeezed with fresh lemon and cilantro to finish. Delicious."

"I love warm and cold together in this mélange of grilled fresh veggies and vegetarian mock duck with organic greens tossed in a spicy lime dressing. Yum is right. Writing this makes me want to go back right now."

"This is dessert and dinner all at once, just the way I like it. The bruschetta comes with gorgonzola, mascarpone cheese, medjool dates, and Arizona pistachios, all served with arugula and a lemon vinaigrette."

"This fish is super moist and loaded with different flavors and textures from the cherries and Marcona almonds. I love every bite and have to lick the plate clean."

"This is a really fresh and light salad that fits in perfectly with the restaurant's ocean setting."

"Snow crab, diver scallops, tempura asparagus, aioli topped with seared tuna, white truffle oil, mixed greens, garlic ponzu, and flash-fried leeks. This is a party in each bite!"