I used to go here when it was "Blue". Immediately the waitress told us it was the same chef and that he purchased it with the owner of Woodys Barbecue on SR100 and I-95. Esthetic wise, the porch, where we ate,was in need of painting. Great view of course. The black table sounder (padded table covering) dulled the whole theme. Needs to be white or white and pastel striped design. Ceiling fans need to be replaced as well. Black cloth napkins, yuk, and they smelled of industrial grease. With its island theme they would be better to go with a thicker recycled paper napkin. We asked to start with THE WEDGE SALAD $8, our waitress said it was huge and we should share it. We are two big guys and it turned out to be very small. The taste was average 5 out of 10. I had the FILET MIGNON, which was in a thick bacon and Gorganzola sauce. This was a mistake, though tasty, it was overpowering for a filet. I should have gotten it on the side. I asked for drawn butter and lemon to dip it in which is how I like it. The FILET was one of the MOST TENDER pieces I have ever had and THE SIZE WAS HUGE! it was at least 12-14oz. The average for an eatery is 6-8oz. It was the first time I ever took some home. Cooked perfect. The RED SKINNED SMASHED POTATOES was also some of the best. The downside? The side which you have no choice in was sliced zucchini, in the restaurant world its the cheapest filler and is looked down upon. It was terrible. They should just let the potatoes be the side. For $30 it was well worth it. My friend got CHICKEN GORGANZOLA over penne pasta. He said it was very good and was only $14, for which the bowl was of a nice size. ***THEY NOW HAVE FULL LIQUOR my friends BLOODY MARY was too strong, which is usually a good thing, but in Marys you want to taste the juice and spices. Just ask for a side of mix and you will get two for the price of one haha. Overall it was a great dinner. 1 WEDGE SALAD, 1 FILET, 1 CHICKEN GORGANZOLA, 1 CORONA BEER, 1 BLOODY MARY, TOTAL $70 (WITH TOP $85). PS, the waitress was just "ok", I'm a believer of the upper restaurant model that servers should be male, cocktail and bartender female. On average males make a better server, which is why most 5 Star eateries employ male servers, usually gay, in my 50 years it's been true and I had my own restaurant at 21 in Penn. Sexist? Yes, but sadly true for upper tier restaurants. Hope this helped. We will go back for sure.