Another highlight was Stir (I travelled with a food and travel writer/chef). Seating only 10 people its a small space with the chef doing demonstrations between courses in this case, being a 5 course seafood dinner, there was fish and seafood filleting going on. In very close quarters it could be uncomfortable but everyone was pretty cool and it was a lot of fun. It was so tight I didn't feel comfortable having my good camera at the table since being fairly clumsy I figured I might to some damage so I just snapped some phone photos. The food was pretty incredible with the tuna and bronzini (not pictured) being my favorite.