what's the point if the FOOD is expensive YET not worth it ?
i read ZACHARY FAGENSONs article whereas the FISH "disappointed because of a wierd combination of ingredients" the MUSSELS "no broth or bread to sop it up with" and PASTA dishes "over $20" but not homemade (so from where ? SYSCO ?), the RABBIT was"underseasoned and gamey", the wood-fired oven, apparently a new feature on las olas but in use elsewhere for many years now, yielded "overcooked, dry" results with the sausage topping "was far too salty" and the piece-de-resistance the $52 veal chop (including tax and tip) "the chop's parmesean rosemary crust was soggy and the saffron risotto tasted like undercooked rice in a cheese sauce"..........whheeww, i would have walked out at the FISH being "bitter"
long story short; just yet another LAS OLAS screw job appealing only to a scott rothstein type