On any given night, Intrepid is one of the hardest reservations to secure in Bermuda.

The dining room is full, the patio is buzzing and the bar remains lively long after dinner service ends. While the menu has helped build a loyal following, Lloyd Ferrero, maître d' and sommelier at Intrepid, believes people are coming for something more than the food.

"Most people are coming for the vibe. They come here and don't think they're in Bermuda. They think they're in Manhattan."

That atmosphere has become a defining part of the restaurant's identity.

"It's upscale, but it's not old school with tablecloths. The food is consistent and the service is consistent. The two have to go hand in hand."

For him, that's what separates a good restaurant from a restaurant people actively recommend to their friends.

"It's the after-effect of what the dining experience should be. It could be an anniversary or a birthday, but it's really about what the guest wants. We try to seek out the guests and make the small things special."

He believes those details are what keep people returning.

"People really love the story of Intrepid and why it is what it is. It's been four years now and it's been so consistent. It's good to see people coming in again and again."

That consistency extends to the service team itself.

"We're fortunate that most of the team has been here from the start," he says.

And during the summer months, the restaurant takes on a different energy.

"Our reservations are more on the later side. A lot of families come in. A lot of people think we don't entertain kids, but we do. We have a kids menu and there are lots of families dining with us."

The patio becomes one of the most sought-after spots in the city, while the bar often turns into a destination of its own.

"People wind up here after dinner and cocktails. If you look at our bar, we have some of the highest-end whisky, tequila, scotch and single malts."

The wine programme has become a draw as well.

"We've received the Wine Spectator Award for our wine list two years in a row."

But for Mr Ferrero, the most memorable experiences are often the interactive ones.

"The food itself is a great factor but so are the cocktails."

He points to signature drinks such as the Mermaid Margarita, finished tableside with a mist of mezcal, and the Smoked Old Fashioned, which is prepared tableside with a theatrical flourish.

"It's not just putting food on the table, it's consistently checking on guests, helping them through the dishes and paying attention to the small details."

That attention to detail extends into the kitchen.

"If somebody isn't enjoying their meal, the chef is very accommodating. We never say no. We ask what we can do to make the experience better."

Several dishes have become synonymous with the Intrepid experience.

"The Hamachi Crudo is a favourite. The crab cakes are a favourite. The strip loin steak flight is very popular," he says.

The restaurant also flies in Dover Sole weekly and recently welcomed a new executive chef from Scotland.

"We have a new chef, Aaron, who has come in with a lot of experience."

Asked how he would guide a first-time visitor through the perfect Intrepid evening, Mr Ferrero doesn't hesitate.

"For drinks, we're starting with the Mermaid Margarita or the Intrepid Martini with our house-stuffed blue cheese olives."

From there, he recommends the Hamachi Crudo, Surf and Turf Wagyu Roll and Crab and Lobster Salad before moving on to either the Chilean Sea Bass or the strip loin flight.

"And yes, the Smokehouse Mac and Cheese and the Smashed Truffle Potatoes," he adds.

Dessert is equally non-negotiable.

"The Pavlova Royale is fantastic and the Crêpe Suzette is prepared tableside."

And if the evening continues?

"An espresso martini with tequila," he says with a smile.