This was THE best "Restaurant Week" type dinner I've EVER had. (And I've had MANY, in many cities) Food was delicious and innovative. The menu was diverse and interesting. "Reconstructed" choices enhanced the properties of the original dish. For example, "Chicken truffle Pot Pie" had the yummy crust and sauce separate from the outstanding stuffed chicken breast. "Pineapple Upside Down Cake" was served in a parfait dish, with fabulous house made ginger ice cream, crunch cake croutons, and a pineapple "creme". Portions were perfect, we left satisfied but not "stuffed." There was a generous "amuse bouche" of 3 different types of french fries, with 3 sauces to mix and match. Next bread, warm from a small skillet. Service was attentive, friendly, but not overbearing.