Went with 3 others last night, and I'm sorry to say, the quality of food/service has noticeably declined. There were only 2-3 other tables all night, and the food took 20-25 min from ordering to app and again from end-of-app to main. Wine list remains solid and fairly priced; rolls also excellent.
The food seems to have squarely joined the ranks of Pioneer Valley mediocrity:
Duck confit app: overcooked, dry , stringy, over-salted; chutney had whole cloves hiding inside; puree had glutinous texture
Crab cake: described as "too big and gloppy"
Fillet Mignon main: both orders at east two levels above requested temp; potato puree both glutinous and lumpy; sauce well-executed; asparagus uninspired
Mahi: both orders overcooked; dish w/o binding quality, as salsa was dry; malanga puree interesting idea but flavor uninspired; same asparagus
Salads: excellent balance of flavors, textures; dressing simple and elegant, & not cloying like many in the area
Creme caramel: solid; good texture and unintrusive egginess
Pot de creme: chocolate lacked punch but texture great
Espresso: perfect amount, excellent flavor/aroma, and good layer of crema
Overall, this place seems to have become like every other $25-30/plate place, with crappy, 1990s flavored purees, uninspired and passe sauces and side veggies, and a tendency to prioritize an abundance of "fancy" ingredients over simple, elegant, and solid culinary execution.
For $300, they should do a lot better...