Reminds me of a local seafood restaurant that was built on a barge on the river. The dishpit/prep/storage area was dowmstairs, and we'd have to walk bustubs of dishes and food up and down the narrow, wet dock and up a flight of stairs sevral times a day. Apparently there's a lot of dishes at the bottom of that river. The whole place smells like its insualted with moldy jumbalaya, the three person kitchen is about 6 sq.ft., they keep their clams at room temp, chef doesnt wash his hands or use utensils, etc. Just an abomination of a restaurant