EatingOUT: 

The building that used to be a pizza place at 23 Baltimore Avenue, has undergone a miraculous transformation under the guidance of owner Rob Stitt. It is now a first-rate restaurant with much to offer visually and victually. Our server, John, seated us in one of six comfortable booths, each with its own smoke colored gossamer curtain that could be drawn for those private moments. The whole interior is airy and soothing with a skylighted atrium—just the right thing after a day on the beach. Soft blue walls and some of brick combine with the light-wood and brick floors to provide an atmosphere that is elegant and relaxing. There’s a special nook near that bar that is perfect for a wind-down and cocktail before dinner.

John handed us a wine list that would make an oenophile weep with joy. It’s extensive and well thought out. There are numerous choices of wine by the glass, half-bottles, and, if you’re really thirsty, a gargantuan five-liter of red wine from Spain. As great as the wine list was, Susan and I opted for cocktails. The Mojitini (rum, lime juice, mint and cane sugar) more than satisfied my latest passion for this drink. Susan ventured out even further and ordered Sex on a Lychee. As kinky as it might have sounded, it was truly fantastic: Mikune "Root of Innocence Sake" and lychee nectar, topped off with a fresh lychee. This drink alone is incentive enough to go to Eden, but there are numerous others.

For instance, the list of starters featuring walnut mustard lobster salad, margarita shrimp, and grilled Italian wild boar sausage are only a few of the great choices. There’s always a Daily Sheet, which features specials of the day, and we picked our appetizers from that. I ordered the hand-rolled scallop spring roll with chipotle-mango glaze and soy reduction. It was a new take on an old favorite. The scallops were plump and added a distinctive flavor to each bite. Susan decided to try the roasted plantain and sweet corn chowder with lump crab salsa. Spooning up a bowlful of this soup is sheer delight. It’s a wonderful combination, and one you shouldn’t miss.

Entrees offer a wide variety of choice. John said that their very best seller is the "nearly famous" pan seared wasabi and sesame crusted ahi tuna, with their "Mac and Cheese" running a close second. From the Daily Sheet, Susan almost ordered the Black Buck Antelope Tenderloin but decided on the Swordfish, which John told us had just been caught locally the day before. It is oven roasted in a horseradish crust, served resting on a bed of lobster mashed potatoes, and sided with skinny, tasty green beans. The fish was a perfect silken slab of tastiness, and the freshness was more than apparent. Mac and cheese for me, and whoa, this is not your momma’s comfort food, but an outstanding dish in it’s own category. This dish of home-made fresh egg tagliatelle pasta sauced with artisanal goat cheese, parmesan, rosemary grilled chicken, baby spinach, and roasted peppers is rich, rich, rich. The combined flavors are amazing.

It’s hard to select dessert from a list that begs you to try each one. I passed up the bread pudding of the day, and the Russian chocolate cake, and had what is listed as Mimi’s Key Lime Pie. Turns out that Mimi is Rob Stitt’s mother, and she does make a mean key lime. When made right, this pie is right up there on the top dessert list, and Mimi’s is perfection. Susan was not diasappointed with her cheesecake chocolate-banana spring roll. She liked it so much that I almost had to twist her arm to share some of it with me. Both desserts were lip-smackers of the first order.