The only unfortunate part of our meal was the bread pudding with Bourbon caramel sauce and hand-spun sugar. It had great flavors and I admired chef Heli’s handiwork with the sugar decoration, but the bread pudding itself was burnt. Rich assured us that it was an abberation. By then, we were so satiated from everything else we’d indulged in that we really didn’t mind.

Using local, seasonal ingredients, chef Heli treated our tastebuds to fresh flavors in dishes such as Wagyu sliders on a molasses bun. It was rich and delicious, with a little kick from spicy Djion-mayo, a little sweetness from sauteed onions, and a little creaminess from melty cheese. I loved the mild, crunchy East Coast pickles that came on the side.

The house made burrata was divine – the rind was perfect, not too thick like some other places I’ve tried, and the inside was super creamy – and it was served with mouthwateringly juicy heirloom tomatoes, micro basil, a sprinkling of pepper, Australian pink salt and balsamic. Such a simple yet perfect dish.

The melt-in-your-mouth filet mignon was perfectly cooked and served with tender cannellini beans, broccolini, and roasted shallots in a port demi-glace topped with crispy onions. I don’t typically love fried onion strings atop my beef because it’s usually too heavy and greasy, but theirs was light and crispy, not greasy at all. The dish is a meat lover’s dream, hearty and comforting.

My husband, who isn’t a huge salad guy, admitted he could make an entire meal out of the salads here. We both loved the one with grilled peaches, watermelon, mache, bleu cheese, house made brioche croutons and mustard vinaigrette. Summer on a plate. The flavors were perfect – sweet fruit, tangy mustard dressing, the rich saltiness of the cheese. Loved the brioche croutons – they had a nice, fresh chewiness, not the hard crunchy little squares you often get.

We adore beet salad, and Chef Heli’s version with petite goat cheese croquettes in a balsamic dressing was satisfying. The beets tasted incredibly fresh and sweet. I liked the fact that the goat cheese were bite-sized, not those nearly overwhelming big wheels you sometimes get.

During dessert, we sipped on a Cambria late harvest viognier, Santa Maria Valley ($8) to go with the handmade crepes with Bourbon macerated peaches and homemade whipped cream. The wine was better than the dessert – the crepe was okay, but nothing to write home about. It’s something I could have easily made at home.