I just had a realy good dinner at Cobalt Tavern.
Two unctious pieces of sweetbreads with a crispy nimbus on a bed of potato puree with leeks. This was sweetened with sweet peas and some sort of reduction sauce that was really good with the sweetbreads. Also present were tiny chunks of diced morels, for another layer of flavor. No wonder the waiter said sweetbreads right away when I asked "duck confit or sweetbreads".
Two medallions of monkfish that were thick and juicy, yet somewhat delicate. They came with clams, diced chorizo and cous cous. The tomato-based sauce was tangy and spicy and did a fantastic job of bringing the chorizo and fish together.
A solid and homey apple crisp with a scoop of vanilla ice cream for dessert. (Also sampled the blood orange tartlet with lemon curd - delicious! - lemon and orange came together really well.)
Service was also excellent; good recommendations from the menu, dinner was well paced, waiter was friendly, warm and efficient.
This place could be a little loud, but I started at 9pm and the sound level got fairly tame by mid-meal.