THE RESTAURANT
Authentic Seafood and Dry Aged Beef Experience
Serving the Freshest Cuts of Seafood and Beef
a hidden gem Located in the grand river wine region
Great things happen when fresh seafood combines with dry aged beef. Chef Nick, with 35 years of experience, discovered the magical possibilities of combining all fresh seafood available to our region with Ohio's renowned black Angus beef. Experience the best of both in our dishes.
Our kitchen takes pride in serving the finest and freshest seafood and dry aged beef. Each dish is carefully prepared to bring out the natural flavors and textures, providing a truly exceptional dining experience.
Conveniently situated in the Grand River Wine region, our restaurant offers a cozy and inviting atmosphere for you to enjoy the magical experience of our seafood and beef creations.
NICHOLAS KUSTALA
CHEF / OWNER
Consistency Only Allows Me To Do It As Well As I Did It Yesterday! Trust Your Creativity & Don’t Fear Failure
Eric Ripert
Cooking is a holistic process of planning, preparing, dining and sharing food. I place food at the center of our humanity, as it nourishes not only our physical bodies but also our emotional and spiritual lives. Food is truly a cultural phenomenon that informs our traditions and our relationship with the earth. I genuinely believe that food connects us all.
Anthony Bourdain
It can be easy to forget what a luxury going out to eat at a restaurant actually is. One way to quickly remind yourself about the opulence of the experience is by ordering a thick, juicy steak. With the tantalizing aroma, the decadent flavor, and the satisfying chew that's been tailored to your preferred level of doneness, one might assume that some steaks are achieved only by magic. But the steaks they serve at restaurants are no different from the ones you might make yourself at home — The chefs just have a few tricks up their sleeves to enhance the taste.
“WHATS THAT COOKING IN THE KITCHEN”
Some Information On How We Operate Our Business
Our team works extremely well with each other, some of our staff has been together for more than ten years.
When you are having dinner in the
kitchen you are being taking care of by our brigade of chefs.
We rotate who is on the floor, prepping, cooking, serving, and even washing dishes.
Wages are on a sliding scale based on sales and abilities.
We have a bench mark of where sales & wages begin. Wages increase based off of sales of the night.
One week the same employee might make $15. Per Hour On A Tuesday & Make $25. To $40. Per Hour On A Friday & Saturday.
I know that there are many options of where to have dinner and we are
extremely grateful that you have given us a opportunity to serve you!
I also feel Gratuity should be based off execution & the hospitality given to each guest. Team Work Makes The Dream Work.
SHAKEN NOT SLURRED COCKTAILS
Indulge in a wide selection of handcrafted cocktails and premium wines at our bar. Whether it's a pre-dinner drink or a nightcap, our bar offers the perfect setting to unwind and savor the flavors of our signature beverages.
For personal reasons We are an alcohol free establishment.
however if have if you reservations
or a private event booked. you're
welcome to bring your own libation.
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