Two couples went to Nectar Sat night. As it's mid-August, the place was only half full. It's dark inside, contemporary, but comfortable.
The menu is very short with a handful of starters and an equal number of mains. We enjoyed an intense, citrusey cucumber soup, a delicious, delicate crab salad with big lumps, and forgot the fourth. Excellent mains were sea scallops, sea bass with crispy skin, perfectly cooked hangar steak, and a slightly disappointing veal cheek (meat cooked to perfection, sauce too bland and too thick). Desserts were a baked alaska and a fruit compote that were both declared devine. Gentlemen shared a cheese plate that was generous portion of 5 nice selections.
Wine list is fascinating, and cause to meet Jared Slipp, the front-room half of the two owners. He really made a difference. Great anecdotes in addition to tasting notes about each unique and fairly priced selection offered by the glass, half-bottle or full bottle. We had a bottle of CA Tokai to start, and a french Cab Franc with dinner. Ladies had a Muscat with dessert and we had a tart white (sorry, forgot the name). Jared arrived with every course to explain the dish in a pleasant, informative way without any hint of airs. He answered lots of question, was a wealth of information, and watched over us closely without every being intrusive. A real professional that both cares and executes.
This restaurant gets a lot of talk on TOB (The Other Board) and deserves more attention here. They're celebrating their first anniversary and I predict we'll be talking about these two for years to come.
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