We went for dinner last night @ 9:30pm. Waited about 10 minutes for our table. Ordered beer at the bar. They were barely cold. The bar area is smack next to the dining area. Just one big room. Only separation is a long banquette, part of bar sitting area. Tables are a bit low, but it looks like a fun area to hang.
One thing which usually doesn't bother me - the noise - actually got on my nerves a bit. Which is weird because I always tend to ignore this. They're in need of some insulation - walls, ceiling, fabric, anything!
Veal & Goat Cheese Terrine - Delicioso! Great flavors & seasoning
Baekeoffe - tripe & conch a bit tough; toast had too much saffron; but overall delish
Liverwurst - I was surprised. Awesome.
Gnocchi - It wasn't remarkable.
Country Sausage - The sausage was very well made for those into Charcuterie. But ridiculously under seasoned.
Pork Belly - Okay, but not remarkable either.
Octopus - I was so looking forward to this dish and was crushed on how much it really sucked. 3 strikes: needed salt, needed acid, and octopus was ridculously overcooked. Somebody was not tasting their food. (Like with sausage.)
Beignets - one would ask, "How can fried dough with sugar be bad?" Well, it was. And I know my fried doughs. (Pastry background) Not worth it. Maybe a bad night at the Pastry station? Well, the maple ice cream that came with it was delicious. The beignet dough needed more salt and sugar. Especially salt. Truly crushed and disappointed.
Aside from the initial wait for the table, service was as expected with a Danny Meyer spot. Attentive, accomodationg, etc. UNTIL we needed our check. Our server was at a table who had just ordered wine for literally 9 minutes, babbling. Meanwhile asked runner for check twice. Pretty much waited 15-18 minutes for the check. Fun times!
Overall an okay experience. Some basic tasting needs to be done in the kitchen. Basic quality control/taste tests. And don't lose the great service momentum at the end.
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