Went there for lunch last Thurs. Based on the website and some early reviews I was hopeful about this place. I don't like to judge a restaurant exclusively on lunch service, particularly when the exec chef isn't behind the stove - which he wasn't this day. There were maybe 6 tables occupied though we didn't get there until around 1 so perhaps we missed the lunch crowd.
Apps were good if a little misleading. Duck spring rolls were advertised as served with a cranberry apple chutney. When the food arrived our waiter described it as apple curry foam then said, "although it is really not foam". He was right, it wasn't foam but I honestly didn't taste any apple, cranberry or curry so I'm not real sure what it was. Duck meat was fine, rolls crispy. Fine, nothing special. After a painstaking conversation with our very young and not so informed waiter we did manage to get him to agree to bring us the foie gras terrine off of the dinner menu - realizing there wasn't any prep work typically involved in a terrine. This was very good. Great flavor with brandied fruit throughout. Nice lavosh with basalmic syrup and micro greens.
Entree list is very scaled down from their dinner offering, even more so than usual. We opted for what I guess were the most elaborate offerings. Baked cornish hen for my friend and butternut squash ravioli for me. Cornish hen was fine, nothing special. Oddly, it was served on what I would call a summer salad comprised of tomatos, cucumber, red onion in a light vinaigrette. Over risotto this would have been much better. BN Squash Ravioli has become a menu staple all over town so I wasn't overly excited about this and, as it turns out, for good reason. This was basically a dessert. Squash is obviously sweet but it was served with honeycomb (which was actually kind of cool but not in this dish) and roasted carmelized apples. There was absolutely nothing savory in the dish to offset the overload of sweetness.
We spoke to the general mgr (not about our meal per se, he just happened to stop by and ask how we were doing). He was the sommelier at III Forks and was bragging about his wine prices. True enough they were 20% or so lower than the standard restaurant mark up and they are building what sounds like an incredible cellar both in depth and cosmetically.
We didn't bother with dessert. As I said, I'll give it another try for dinner when the chef is in but first impression was lackluster at best.
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