I'd always wanted to get there, and was spurred into action by Karla cook's laudatory review in the Times last week. I am very happy I went. Cocktails at the diminuative bar were on par with Milk and Honey, or Little Branch, or any NYC mixology clinic. The charcuterie plate was a shotgun blast of variety, even the headcheese was delectable. But nothing could prepare me for the ectstasy of the 48 Hour Short Ribs. I've eaten short ribs from Short Hills to Long Branch, but these defy convention. They had the consistency of a scallop, or perhaps even foie gras, but they weren't the least bit fatty. A masterpiece. Wrap it up with the mini french toast with the paper thin slice of bacon and the custard in the egg shell, and you'll be a fan for life.
163 Bayard Lane, Princeton, NJ 08540