Second visit last night (first was part of a soft opening a few weeks back). First, the atmosphere is outstanding. Much better feel than 1.0. More space and very intimate. The have a great bar area and the kitchen is 10 x bigger. The meal was also outstanding. I had duck but also tried the beef tenderloin special. The special was one of the better steaks I have had recently in town. The duck with lingonberry was also very good. I started with the beet salad which had a really great goat cheese offering very complex flavors. For sides a highlight was the parpadelle. There was wonderful truffle profile. Highly recommended. Some of the best service I have had (only the cap grill rivals it at this point). I like how they team serve the table and are very attentive. The breads are great with special recognition to the roll with fig in it.
The negatives were few but should be noted. The sides came latter than the entrees (it is the first week). The bread would be better warm. It is baked fresh every morning on site by a local bakery. I
Ordered two Manhattans. The first came with high end Luxardo cherries. The second with a crappy mar chino cherry. The first was only three quarters filed but mixed nicely. The second was a full but not as well made. The bar is new so they are still getting the kinks out.
I would highly recommend this to all foodies out there.
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