i went to to saffron on tuesday evening, the 1st day being open to the public. let me tell you, i didn't realize that fried calamari could taste soo good. it was in a mango glaze. the balance between the sweet & tartness of the mango proved to be an excellent combination. my friend had the new style seared sashimi. i had this dish @ soigne many times. i believe it's one of the chef's signature items. it's served w/ truffle carpaccio & miso reduction. for the main course, i had the smoked tomato cioppino. i have to tell you i've had cioppinos in san fran many times and this was the best. the smokiness of the tomato sauce and the combination of the lobster mash. w/petite panko crabcake, oysters and white gulf shrimp was to die for. my companion had the smoked ny au poivre w/ goat cheese pot. gratin, onion confit & artichoke fricasee. the sauce was a chimmichurri sauce. the total combination of flavors worked really well together. the steak had a hint of smoke yet had a sweet/pungent flavor. the richness of the pot. gratin was off set by the acidity/sugar of the chimmichurri sauce. for dessert we had a banana springroll w/ rum caramel syrup. i remember having this dessert @ soigne many times 3 years ago and has been my favorite dessert ever since. my companion had the marscapone cheesecake "creme" w/ maple syrup. it was a delicious cheese cake w/ hint of maple. i'm so happy that chef kim is back in baltimore. i can't wait until the out door seating is available.