A nice improvement in consistency over a meal I had over 2 years ago. Straightforward compositions without excessive complication. A few tiny flaws in technique/execution that are easily overlooked.
Friendly, graceful waitstaff, knowledgeable and interested in food in general.
Bay scallops are given a quick sear, their sweetness enhanced by a delicious pairing with grapes. The almond milk gives off a lovely smooth texture, cloaking the fruit and scallop, but has a touch too much acidity from whta I tohught was vinegar, barely balanced by the delicate sweetness in the grape and scallops. But nevertheless an intersting dish, and the bit of creative risk-taking in the kitchen is is well appreciated. I didn't catch as much of an almond flavour, and in that regard found it a notch below the badam kheer that I've had at Udipi Bhavan in Framingham.
I enjoyed the crispy surface of the halibut, and the buttons of lentils underneath were perfect. Perhaps the fish was a shade overcooked, and not as moist/tender as the best I've have, but I should stress that it was a tiny fault at most, and one that was easy to overlook.
The cider glazed pork displayed perfect technique, a faint pink in the centre, juicy and tender.
The ribeye is pleasantly livery, cooked to a good medium rare. Unassuming but competently made sides of mashed potatoes, mushrooms and vegetables.
Desserts are the standouts. My favourite was a fairly light ginger souffle with mascapone poured into it at the table, the ginger flavour complementing some syrupy kumquats very well.
Good banana ice cream, a spicy and cinnamony hot chocolate are good accompaniements to fresh and warm beignets, dusted with sugar and cinnamon.
The warm chocolate cake is not a gooey in the centre as most, but otherwise delightful, cleverly paired with a cardamom coffee ice cream and little drops of meyer lemon syrup.
$75pp for a 5 course tasting menu. Not an experience I would rush back for, but a satisfying, enjoyable meal with a fairly good value. Desserts are worth returning for.
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