Marea

Came upon recommendation from a friend. The business lunch is $60 for 2 courses (used to be $45). Will definitely recommend the lobster and buffala starter. Creative combination that is full of freshness. Great quality lobster as well.

The octopus and bone marrow pasta came highly recommended as a classic to try. My friend who is a regular requested for less salt while ordering, which was a good call as it came already on the saltier end of the spectrum for me. The bone marrow came in large chunks which can be quite rich. Would have preferred the marrow more infused in the sauce than in large chunks, but it’s too each person’s preference.

Overall a satisfying two star meal though I will say the old price of $45 feels more appropriate.
Gets busy at lunch.

Simply one of the best meals I have had, very deserving of its 2 Michelin stars. Highly recommended. Had the business lunch, which was very affordable. Will definitely try and do the dinner tasting menu when I am back in town.

On indefinite replay!
Been going for years and not lost its touch, spark, and high caliber. For what it is, and what it offers its a quiet low key spot across from the park. Love the location and popping by for a casual meal at the bar. Service on or off the bar is incredible and discrete, as it should be. Bar offers a lively spot, yet still somehow manages to be private. Had remarkable unforgettable personal moments in time right there, which makes the place even more special for me. Menu is impeccably curated; you can't go wrong ordering. Wine and cocktails are lovely; ask for pairing suggestions, it has helped me discover new wines instead of always ordering the same. Perfect spot for dates, friends, celebrations... or simply a low key weeknight meal. Enjoy!

This was the most expensive meal I have ever had and it was worth every penny. Everything was delicious. The pasta dishes were particularly impressive. The service was impeccable. Everyone was extremely knowledgeable and enthusiastic. I do normally prefer a single dedicated waiter (for a more personal experience), but I suppose they have to share responsibilities in order to maintain such high standards across the many tables.