They had a chef change about a year ago, so it seemed worthwhile to start a new thread.
I had my first visit to the restaurant part last weekend, and had a great meal. Well lit space and open kitchen.
The best item was a special, a hen of the woods ravioli in a butter, oregano, and whey sauce. The dough was evenly cooked and had a nice resilience to it. The delicate minced stuffing was delicious by itself, but became fully realized when it combined with the salty whey from the sauce. It was a good reminder that sauce, if any, is best used when it helps to amplify the flavors of the ravioli filling. Side note: butter whey sauce would be an excellent compliment to mushroom pierogies.
A tagliatelli pasta with calabrian chilies, brocollini, and farmer's cheese was okay, but wasn't as exciting as the ravioli. It was lightly sauced, but the flavors were sufficiently strong that I couldn't really taste the pasta. The broccolini was lightly cooked but woody, and it didn't help that it wasn't cut into bite sized pieces. I liked that the farmer's cheese was put into a few dabs throughout the dish rather than mixed throughout.
Chicken breast was great--- juicy and crisped skin . It was complimented with nicely roasted roast carrots and jerusalem artichokes.
Brussel sprouts were well charred and had generous amounts of anchovy. A bit too much oil for my liking, but still light enough.