| Awards |

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| Reviews |

The Providence Journal, February 2002 . . . The menu has all the ingredients to entice, and the large dining room's ambiance is comfortable and relaxed. A wood grill to the left of the entrance softens the mood and sends savory smells wafting through the dining room... MORE.

Rhode Island Monthly, April 2002 . . . Morales keeps his menu on the simple side — a sign of confidence, not timidity. Our appetizer is about as simple as you can get: inch-wide slices of salmon fillet that have been briefly deep-fried so they're still rare inside. The tomato vinaigrette on the side, a salsa-textured mix of chopped tomatoes and fresh parsley with just enough balsamic vinegar, is a piquant match for the mild fish... MORE.