I too was there opening night. Though there was no advance publicity (other than owner Bill Bertoncin alerting Albert's regulars via a sparce web site), the place was packed. Though there's no way they could have expected the huge crowd, the kitchen & wait staff kept pace and did a phenomenal job. A layed beet salad was the bomb, as was a seafood fricasse. Great food, reasonable prices, warm & inviting. We'll be regulars.