I was a huge fan of Chef Klein when he was at WA Frost. Hearing that he opened a new restaurant, I was very interested in checking it out. Lets just say that I had the best bone in ribeye steak in years. It was perfectly cooked with a nice char on the outside and cook a perfect medium rare and juicy on the inside. I mentioned to the chef at one point that he should add it to the regular menu (it is the Saturday special). He said that surpisingly few people order it. For appetizers we had gnochi and scallops. The gnochi was served with a pesto, very tasty. The scallops were very non tradtional but yummy. I also had the pumpkin soup that was really different but wonderful. The cheese plate for dessert really blew me away. I was just singing the praises of the cheeses at Heidi's, well this was even better. Great selections. The only letdown was the dessert soufflee. It was chilled (Grand Marnier ) I highly recommend people go and do try the ribeye on Sat. It was a mind blower.