|Image source. Where it all began.|
|Where they are now. If you go, the valet parking is complementary, but tips are welcome.|
Much of the seating at this time was at the bar, however there were tables in the dining room and on the outdoor terrace.
|Bar seating looks right into the kitchen. You can talk with the kitchen staff while deciding which delicious item to order.|
The menu is designed around small dishes, therefore it is recommended that people order 3-4 dishes each. When making my reservation I mentioned a food intolerance and requested only to be informed of which dishes would be heavy on a certain ingredient. The service and kitchen staff were absolutely amazing at assisting me. Truly above and beyond what I expect any time I eat out.
|The Lovely Spouse started with onion bread served with house-made butter. I didn't eat the bread, but the butter was sweet, creamy and delicious.|
|I started with pretzels filled with ham and cheese. Whipped mustard bechamel on the side.|
|My next course was the heirloom tomato salad. I love tomatoes. This salad was light and highlighted the great heirloom tomato flavor.|
|The Lovely Spouse got the smoked boudin served with arugala on a saltine. Nice smoky flavor. It tasted like a very refined boudin. Good spice mixture and clean finish. Not at all like the greasy (albeit also tastey) boudin you find at the state fair.|
|Next The Lovely Spouse got, would you believe it, tater tots. These are the most refined and out-of-the-box tater tots ever. Served with smoked chicken, cheese, and green chile sauce. He didn't share even a bite, so it must have been awesome.|
|The Lovely Spouse opted for the seasonal sorbet. Shown here are basil sorbet on the bottom and lemon sorbet on the top. Both were perfect in every way.|
|I opted for the most refined birthday cake ever: the Kouign-amann croissant. Kouign amann are pastries made by much of the same technique as croissants but typically baked in ring molds or cupcake pans, giving them a different shape and texture. This one was topped with St. Maure goat cheese, apples, honey, and micro greens. I love the combination of soft cheese and fruit - the creaminess balances out the sharpness and sometimes overly sweetness of the fruit, and the fruit balances the fattiness and funkiness of the cheese.|
Prices? They were reasonable for fine dining in a major metropolitan area. Each dish averaged $6-12 each, times 3-4 per person. Drinks ranged in price from $4 for a draft beer (great selection) to $18 for a barrel aged Manhattan.
We didn't make it to their brunch, but I heard wonderful things about it from a variety of people.
Will we be back? I hope so.
If you go: make reservations. Get there early and enjoy a cocktail. If you drive valet is complementary but limited. Save room for dessert. The menu changes regularly.