As a disclaimer, I love modern american cooking. I've been to Conduit twice and IMHO it rocks. I visited tonight, alone, to sit at the dining bar and sample a few dishes that intriqued me off the menu on my first visit.
Duck Confit. A deconstucted salad lyonnaise. Duck, frissee and a perfectly poached egg. The egg dissolves into eggy goodness when slurped on top of the salad.
Skate. Appetizer portion served 3 ways. Three fish stick sized portions cooked beautifully. One with wild ramps, one with fresh spring onions and one with onion marmelade. Piping hot fish offset by cool sides in two of the three presentations. Very, very good.
Oxtail Tortellini. Braised oxtail in homemade pasta. Braising liquid is reduce with onion to a thick onion soup. Served with a large gruyere crisp. With the onion, pasta and cheese the oxtail takes a back seat, but each of the five tortellini were scrumptious.
Rhubarb Tart with Ginger Ice Cream. Sweet, tart rhubarb flavor in a perfect individual sized pastry shell. Ice cream every bit as good if not better than Bi Rite. Fennel compote as a accent.
Previous visit I enjoyed the quail and pork. Meat entrees seem a bit protein heavy, but accented with beautiful seasonal veggies. Good wine, excellent cocktails.