Certainly no technically trained chef in the ktchen. The decor was at best a few cans of paint and a trip to the fabric store. The view at night is great except that the parking lot lights overwhelm all the city lights. Had the \"Rare\" seafood dish. Described as shrimp, scallops, clams and salmon. The shrimp were 100 count size (tiny) and hardly recognizable. The sea scallop appeared to be one sliced length wise 3 times. A few clams, the Salmon was the surprise.  Cooked perfect and had good flavor. But for a dish with the Rare name attached was a let down.  Petite filet, nice cut of meat.  No seasoning (why?) mushrooms were nice.  Service was nice and fit the pricing scale.  The place is not far off but right now the competitors are a little more attractive.