Multiple Choice

Dinner was another split decision. A starter of Thai peanut shrimp had potential, since it simply called for shrimp sautéed with garlic in olive oil and topped with chopped roasted peanuts. But the garlic had been overcooked, giving the crustaceans a burnt, bitter taste. An order of calamari had been cooked just right, however, with the "tubes and tentacles" lightly breaded and fried. Too bad the squid was sided by a dollop of Cajun aioli so old that a skin had formed around the edges.

More breading and deep-frying made the most of our eggplant parmesan entrée: The eggplant medallions glistened gold, with plenty of cheese and a thick, tomato-pastey red sauce adding extra flavor. The chicken Oscar paired a tender, pan-seared breast with crabmeat and asparagus, all drizzled with real, lemon-kissed hollandaise, but the side of rice pilaf was dried out and actually crunchy in spots. The linguini Romano was another loser: too much pasta tossed with oil-sogged zucchini, mushrooms, artichoke hearts and more improperly cooked garlic.

Based on previous experiences, skipping dessert wasn't a tough decision.

Can this restaurant get it together? If Thomas puts his mind -- and his staff -- to it. Decisions, decisions.