Fife space

I went on Saturday night and the experience was underwhelming. The new regime hasn't made any changes to the appearance of the restaurant when it was Fife.
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The menu looked interesting, with a nice selection of seafood (salmon, halibut, fish chowder), and several interesting apps. Unfortunately, the food was very poorly executed. My halibut was dry and over salted, served on a bed of mushy unappetizing beet rissotto. The mushy texture of the rissotto (which should be al dente or have some tooth to it) was compounded by a dollop of chalky goat cheese mixed in. The beets were cloying; it was very very disappointing. My wife had the fish chowder, the coconut milk and lemongrass broth was nice and matched up well with the fish. Clams and mussels were fine, though the salmon was a bit overpowering, I would have preferred a milder white fish. The shrimp was overcooked but I don't mind it that way. Our appetizer was Steve's (or Dan or Joe, don't recall) mussels (yes we were looking to up our mercury levels). Th ebroth was salty and rich and the mussels were fresh, a very nice dish.

Couple of beers on tap but none grabbed my attention, a decent cocktail list, I had a bourbon drink that was well done, and an affordable wine list, which is always appreciated.

I liked the menu enough to want to like this place, but it really wasn't properly executed for me to choose Soluna over Lincoln or Noble.

Rouxster in Pacific Northwest