One star Michelin restaurant serving “California” cuisine which basically means everything under the sun: there were Chinese, Japanese, Italian, French, and American influences in the dishes we ate. Once again I feel the bites were the strongest. The starters were good too and the pasta was al dente. The main courses are where things falter. A good rib eye should always be accompanied by au jus or a sauce which complements it. This one was topped with tomatoes, creamy salad dressing, and fried oysters (!?)... just weird and not in a good way. The ginger sauce was too strong on the cod and the fish was slightly overcooked for my taste. Considering I just had the best cod in Norway (pics coming soon), I may be too picky with cod.