We've been 3 times. Each visit, the staff was friendly, attentive, and well-informed about the…read moremenu. Service was "not rushed" and staff didn't "hover" too much. It was more of a "leisurely pace" in a good way. I'd say if you're in a hurry, you may find the pace too slow, though come at a time when you have time to relax and enjoy your meal.
Our first visit, I got the Osso Bucco and my wife the Crabcakes special. The Osso Bucco was insanely good. Tender - the bones just pulled right out. It was served atop risotto and plated with roasted root vegetables (carrot, purple carrot, pearl onions that were either pickled or caramelized, and small potatoes) with an au jus. The crabcakes (which of course I tried) were huge. I mean, you rarely see crabcakes like this anymore, and there were two. Crabcake tastes vary, but let me say that these were what I expect Crabcakes to be: crabmeat, enough breading to hold it together and make it a "cake", and flavoring (old bay was present). They came with roasted or grilled asparagus, which you know, was asparagus :-). We also got the Oysters Rockefeller appetizer which if you like it, you have to try it. If you don't, you have to try it. Enough said. We ended up totally cleaning the shells out with bread it was so good.
Our second visit, we had pizza. We got the Mushroom (funghi), which had no red sauce, and the Sausage (alla vodka), which had a Vodka sauce. I was honestly disappointed in the Mushroom because it's advertised as "mixed" mushrooms but it looked all basic white or at best portabello - I expected a more obvious number of types. Nonetheless, the flavor was outstanding. They do in fact have a "wood fired, brick oven" style that many who advertise don't, and the crust/dough was light and just exactly what I expect of that style. ALMOST as good as Pizza Bella Vista (RIP). The Garlic/Truffle sauce was really good and works great with the mushrooms. The Sausage pizza my wife liked better, and it was definitely good, but I felt the cheese was "gummy" - maybe just too much for the pizza (being as it's a light crust, and the sauce was SO good I really wanted it to come through more). The pizza was served with a plastic cup of grated parmesan, and a cup of crushed red peppers - a nice touch rather than have the canisters on the table.
Our third visit, we got appetizers ("tapas"): Oysters Rockefeller again (had to), the Mussels, the Wagyu Ravioli, and the Arancini. Of those we hadn't had yet, the Mussels had TWENTY FOUR - TWO DOZEN Mussels in it. It was a meal on its own. And this might be the first time I've gotten Mussels in the last 20 years when they didn't sent out Mussels that didn't open. ALL 24 were open (and there were actually 25, a much smaller one was there too, and it was fine!). The sauce was a more watery (soup-like, hence the dish's name) tomato-based sauce with a bit of spice. I loved it, wasn't my wife's thing. The Arancini was something I'd never had before and I loved it. It was in the same vodka sauce as the pizza. Wife was also not as big on this one. Wagyu Ravioli - NGL - and I hate to say this - reminded me of my childhood with Chef Boyardee! No, it didn't TASTE like that, but the conistency was interestingly just like canned ravioli. I don't mean that to sound bad, but it was just funny. My wife didn't get that (she's was above eating such things as a child) and this was her 2nd favorite after the Oysters of course.
We got Creme Brulee for dessert each visit. So rare to see that on menus, so gotta get it when you can. If you know, you know. Broad, shallow ramekin, so more surface area for sugar crust. Yummm!
We did have wine on some of the visits, and the selection is vast. The two I tasted were great, as was my wife's. We're planning to not only eat our way around the menu, but drink our way around the wine list.
There are two things I do want to add, and this in no way reflects on the quality of food - which BTW as many reviews note, while pricey (isn't everything today) the portions are what I would consider absolutely fair, and even a good value for the dollar (especially the mussels!).
First, I would not consider this "Mediterranean" cuisine at all, nor do I think anyone familiar with the term would. It typically elicits ideas of Greek, and Middle Eastern, and even Spanish or North African food in addition to Italian, which is of course also in the Mediterranean. It is pretty solidly Italian-focused, despite calling the appetizers "Tapas" and maybe tossing olives in a few dishes. There's also a distinct lack of any fish dishes, thought the other typical Italian seafood - Mussels, Clams, Calimari, and Shrimp were there.
Second, many dishes are "the same ingredients used in different ways" which is of course economical, but I do fear over time, that may make the dishes all "taste the same". Nonetheless, the food is high quality, prepared right, presented tastefully, and worth your hard-earned dough.