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  • It's been a while since my palate was fully stimulated. The ambiance - great. The service - great. The Chef's (Logan) attention to detail, attentiveness, and hospitality was as good as it gets. The company I was with - as good as it gets. The food - was pretty damn delicious! 1. We had a tasting of many dishes that started off with an amuse of a smoky cured piggy cut wrapped fig. 2. Breaded risotto spheres with fontina, a hint of saffron that pleasantly lingered and melded into the deeply flavored tomato sauce. 3. Beet salad that was as texturally entertaining as the flavors. What I liked most about this was the hidden pockets of fatty avocado that when you found one sparked a whole different experience in your mouth. I would have liked to see the nut crusted goat cheese round cared for as much as the other components. It was left to the side and begged for attention. 4. A pasta, not sure what they called it, but it looked like spatzle and had a light mouthfeel similar to a proper gnocchi. This dish was completely entertaining. There was a lot of thought that went into this dish. I'm not sure what the menu name is but look for the pasta dish with fennel, bitter greens, acid, savory artichokes, briny olives - it was 5 taste delicious. 5. Finally we had the Marg pizza and the shroom pizza. Both was delicious. The marg had beautiful red and yellow tomatoes and fresh basil. The Shroom was RICH and went perfectly with the bright marg pizza. The crust for me was a little too chewy and heavy but it's perfect for people who like a crust that is in between thin and thick. The profiles of every dish was carefully thought for. The chefs put together dishes using techniques that allowed each ingredient to shine on it's own and at the same work harmoniously with others to make up really good dishes. This was a great experience for me.
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