Have been dying to go for a while, but was intimidated by the wait people usually describe on the board. Went in around 7 and was seated right away at the bar.... plenty of spaces and the hostess even asked if I would like a table. Decided on the bar and the amuse broche was a bruschetta with chickpeas and black olive tapinada(sp?) Delicious with a wonderful olive oil.
Started with the Pigs foot milanese w/rice beans and arugala, which was very tender but the pigs feet were over powered by the slightly charred exterior or the breading. Glad I tried it, but wouldnt get it again.
Then the beef cheek ravioli. Rediculously good. The meat was so flavorful and perfectly acompanied by the black truffles and crushed squab liver. A must!
The bartender was very knowledgable about the entire menu, wines, and the family of restraunts and chefs, great fun to chat with and paired my meal with a wonderful full bodied red that stood up perfectly to the ravioli.
All in all defintely lived up to my expectations and cant wait to go back to try all the others!