Reviews:
the experts have weighted in, and are definitely delighted with Chef
Sean's cuisine.
“We’re very, very fortunate to have Sean’s culinary expertise at our disposal,” says Mel Akimine. “The chef’s food is incredible…!”
Heinz Gerner, owner of nearby Nachos Grande and a top chef for decades, checked it out and said the new menu items of opakapaka and pork ribs would keep him coming back.
“We’re very, very fortunate to have Sean’s culinary expertise at our disposal,” says Mel Akimine. “The chef’s food is incredible…!”
Heinz Gerner, owner of nearby Nachos Grande and a top chef for decades, checked it out and said the new menu items of opakapaka and pork ribs would keep him coming back.
"Hi Sean, It was a pleasure chatting with
you during our stay. Thank you so much for the filet; that my husband
& I split for dinner. You were right. It was better than
Wolfgang Puck's. We loved it! Because you were so generous in
giving us that delicious meal, we decided to order your crab cakes as
an appetizer. They were fabulous !!! The sauces you had on them was
wonderful. If you ever want to share the recipe for the crab cakes
& sauce, that would be great. Also a big thank you for the
glass of wine."
Bonnie and Gary Simpson
"Doug mentioned that the dinner truly capped off a special evening as they celebrated their parents 50th wedding anniversary. He said the food was delicious and he knows everyone really enjoyed the meal from start to finish, as well as the service provided. The whole dining experience was everything and more than they expected, so thank you for all of your help in coordinating their dinner, and please pass on a special thank you to the chef for his expertise, creativity and effort, as well! Their whole dining experience turned out to be simply wonderful! keep up the good work! Thanks again! " Mary for Doug C
“If you’re in the market for a filet with pounds of flavor, you’ll enjoy this. And the ribs, drizzled with mango, are so fork tender, I don’t even serve them with a knife. The menu really speaks to the guests. It’s food as food should be eaten. Nothing is a novelty. It’s just extremely flavorful.” says Chef Sean Brown.
"Doug mentioned that the dinner truly capped off a special evening as they celebrated their parents 50th wedding anniversary. He said the food was delicious and he knows everyone really enjoyed the meal from start to finish, as well as the service provided. The whole dining experience was everything and more than they expected, so thank you for all of your help in coordinating their dinner, and please pass on a special thank you to the chef for his expertise, creativity and effort, as well! Their whole dining experience turned out to be simply wonderful! keep up the good work! Thanks again! " Mary for Doug C
“If you’re in the market for a filet with pounds of flavor, you’ll enjoy this. And the ribs, drizzled with mango, are so fork tender, I don’t even serve them with a knife. The menu really speaks to the guests. It’s food as food should be eaten. Nothing is a novelty. It’s just extremely flavorful.” says Chef Sean Brown.
