Went last night and the bar was nicely humming from 6 - 7PM. We had drinks there before heading to the table. their green apple martinis are made with hand presssed granny smiths and are out of this world! Dining room pretty dead though.
MAIN HIGHLIGHT: Service was impeccable. The sommelier knowledgable and helpful in offering suggestions. The wine list folks is SPECTACULAR, if a bit young. Heavy on pinots. Great split between old and new world wines. A few gems.
We started with the fennel, medjool dates, prosciutto and kumquat salad. We felt it needed something to make it zing - even just some white pepper and fleur de sel would have woken it up. Shrimp salad was really nice.
Mains: black cod was just OK. Very oily almost as if it was cooked 'confit'. New Zealand Venison was really a great dish. Perfectly cooked. With a side of spatezle which unlike usual spaetzles I have had, seemed crispy! Chicken was OK/pretty good. While nothing was really WOW, it was clear they offered well thought out plates with great quality ingredients.
Decor was a little cheesy. The downstairs area especially. I think it is the graphic use of red and the fixtures are sort of cheap, not solid. Banquettes very comfortable though.
I am from NY and very much into the dining scene there, and I am continually surprised by the high-end dining prices in Boston. They are actually higher than in NY. Most entrees were around $35 and the rib eye $40. New York entrees at similar caliber restaurants just aren't that much. Apps were around $12-14. Is it that competition in NYC keeps prices a bit lower?
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