OC Business Journal - By Fifi Chao - August 10, 2009 -

.....Then, two and a half years ago, along came Ali Zadeh—businessman, lover of fine food and good wine, bon vivant and, most certainly, an intent host—who gave the restaurant an intensive and inviting makeover. It’s now quite chic while being ultra friendly. The rooms are punctuated with a lot of good art, custom architectural details and a cool adjoining bar.....For appetizers, don’t miss the crispy gnocchi with spinach and morel mushrooms. Crab cakes sit atop fennel salad and are dappled with chipotle sauce, classic coconut shrimp have a jaunty sweet chile sauce, ahi tartar is a good textural counterpoint to the crunch of lotus root and spicy shrimp or a bowl of clams and mussels keeps the interest flowing.

Entrees on our plates included salmon with a white wine and shrimp sauce, seared sea bass with a tad bit of brown butter sauce and nice garden vegetables, a swell plate of seafood pasta, tender braised short ribs and a couple of selections from the steak, chops and lamb entrees. All were quite satisfying. .......Port should be added to your dining list since the great tastes are complemented by sensible prices and superb atmosphere. Dinner appetizers are $8 to $16, entrees $26 to $38.