Well, we must have really lucked out last night for my casual birthday dinner at ES, given the other recent hound experiences. First tried for a drink at the Foundation Lounge just before 5, but wasn't open yet. Walked next door to young hostess of Great Bay, who after 5"+ finally interrupted her phone conversation to ask if she could help us. Said she wasn't sure when it opened, but thought it was 7PM!(was 5PM afterall). Decided to skip, went straight back to ES & sat down at the bar for drinks, shared apps & an entree. Immediately warmly greeted by delightful bartender, Andy. Reyka martini for me & Dewars for my host to start. Generous pour of scotch and chilled martini glass for my Icelandic treat. Asked if we'd like to eat at bar & provided menus. Ordered foie gras and steak tartar apps and roasted chicken for entree. Big triangularly folded naps set down on bar as placemats w/nap-wrapped silverware and glasses of ice water. Asked if we'd like drink refills & what we'd like to drink w/dinner. Andy was happy to pour tastes of different wines-glad he did, because his suggestions were better choices than what I'd planned to initially order by the glass. I liked the Rioja he suggested much better the the cab I thought I wanted. We loved the generous apps, altho the foie gras presentation was not what I expected, i.e. a rectangular pale slice. Instead we rec'd a mound of dark ?scrambled foie w/small 1" morsels on top atop a rich shiny brown sauce that was savory sweet in nature. It was luxurious & light. The very fresh tasting tartar was a round mound 3.5" across & 1/2" high, slightly chilled & served w/cornichons. Both were served w/just toasted little baguette slices & 2nds were brought upon request immediately. One of the apps included frites that were thin, salted & hot. We went right through the apps, & I was feeling guilty about ordering anything more, but host implored me to, so we got the roasted chicken w/spaetzl that came with mushrooms & foie gras. The large presentation came out on a mahogany silky sauce w/hints of tarragon. The chicken was cut up in portions-some w/limited bone, rest boneless, but all with savory meat & wonderfully crispy skin. The spaetzl was a toothsome, ample portion to share. We kept spooning the lucious sauce over all. We both were getting pretty full by this point when Andy started asking me if I had any food allergies, e.g. fruits. My host insisted on an after dinner drink. I asked for an armangnac & Andy presented me w/a generous snifter. I turned around for a second & turned back to a sundae w/crunchy burnt sugar strands & syrup over carmelized bananas & vanilla ice cream. with a lit candle. The end to a wonderful BD dinner. We're looking forward to going back to eat outdoors in the patio on the left as you walk in w/the black & white striped, comfy cushioned seating.