“Sea scallops from Barnegat Bay showed the kitchen at its height . . . it was another plate that neglected style nor substance . . . Chef Gomes and the Florio's, are not just worthy, they are world class”


“It’s nice to see a restaurant that had a following continue its tradition with new management geared to building on the experience that came before. As the chef put it, “All we’re doing is making what was already good, better.”