we have always liked this place. handsome room, good service, interesting foods, ample portions. we found these same qualities last week. we began with the foie gras surrounded by a celery root bisque with port soaked cherries. terrific combination of flavours, very unusual presentation. their fried calamari still has that great chipotle remoulade/aioli. we couldn't not order the potato gnocchi with duck confit, though they were not the 'silky-to-die-for' that they have been in the past. i asked for the kitchen to do me the skate but with the haddock set-up, and they obliged- hoorah: kabocha squash puree (super but too skimpy), delic. soy ginger beurre blanc(also needed to ask for more of this) and smoked shiitakes. v.good rack of lamb with jerus. artich. gratin and tuscan kale. i particularly enjoy it that the chef does neat things with his sides- much more adventurous than many of union's competitors. service is very tight there; as soon as you are seated, water and menus arrive, and the warm skillet cornbread is set down to welcome you. we always eat early there to avoid the very popular loud crowded scene.