It doesn’t come cheap, and the servings can be smallish, but the food here is pretty amazing. The menu is fairly small, but the preparations vary slightly depending on the season. Everything that should be crisp is crisp, everything that should be tender is tender, and flavors are rich, complex, surprising.
I got the seared scallops – there were only two scallops, but they came sitting on a bed of spaghetti squash, with pieces of (flash-fried?) bacon on top, plated aside a streak of a quite tasty sauce that’s escaping me at the moment.
A side of grilled baby beets was very good, seasoned, and with bits of goat cheese.
The ribeye was, I believe, the most expensive item on the entree menu at $28 (though the chef’s tasting menu contains servings of pricier items, totaling $60), and it didn’t disappoint. The mixing of flavors between the ribeye, root vegetable gratin, wild mushrooms, and soy-caramel sauce was just fantastic. Their medium rare was closer to rare, in my experience, but you couldn’t ask for better texture.
The liquid chocolate cake with homemade Tahitian vanilla ice cream seems to be touted as their signature dessert. It was very good, and definitely satisfying, but perhaps less surprising in terms of flavor and presentation than the rest of the meal, since similar desserts are a pretty common item at other restaurants. In their defense, though, the other desserts seem more creative, like the pumpkin pudding, and their various homemade sorbets and other ice creams.
If you’re the type who, when blowing a lot of money on a meal, wants to leave absolutely stuffed, this might not be the restaurant for you. Having bought some of the priciest items on the menu, I was satisfied and basically full, but this was more a “comfortable” full than an “I am going into hibernation” full. At least with the scallop appetizer, I found myself wishing that there was a little more of everything.
A few words to the wise: at least as of this fall, the chicken entree in particular looks probably too small to be worth it, and while $35 for three courses here is good in general, the prix fixe lineup only includes the cheapest items in each category, so ultimately, you’re only saving $2 or 3 max. If you’re splurging, you might as well just buy individual items from the menu.
Surely one of the best restaurants in town, though.