Last evening four of us arrived at the restaurant in long awaited anticipation and we were not disappointed.
The kitchen is an open one which can be seen through a glass expanse and it is truly a clean wonder.
Service was cheerful and knowledgeable and the food, which is committed to organic whenever possible was extraordinarily delicious.
The menu is diverse and unusual but everything came together on the plate.
It started with a serving of very unusual hot rolls served with a honey-butter spread.
I had a simply dressed but delicous greens salad with just a touch of apricots in it which I found to be a creative component I never considered before. Others had an appetizer size of chicken liver and onions pronounced "Wow!" and a beef tartare.
The menu, which can be viewed online, also offers lamb racks and beef for 2 or 3 persons to share.
Regular entrees for us included a lovely scallops (6 large ones, more than enough) and cauliflower dish with really yummy wilted lettuce for me, the entrée size chicken liver and onions for another, a pork dish and a chicken and dumplings with root veggies dish. I was picturing those big fat dumplings of my childhood with oodles of gravy poured over it but today's idea of dumplings are little 1" size rounds and tasty but different from what I expected.
Homemade ice creams were the popular choice for our table for dessert.
I always judge the little-something-extra of a restaurant when I see Darljeeling tea offered on the menu.
The only downside I can speak of is the usual, for today's venues, noisy room due to the wooden floors I guess. But it can get loud enough that a diner who needed to be heard was at the next table where we could easily just sit back and listen to his conversation. Luckily, he left when our entrees arrived.
I applaud their daring choice of using fresh ingredients and thinking organic and because the chef is a talented one with good taste, I think this place will be a winner.
I wish it good luck.
I'll surely be back!
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...
by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.