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| - Yeah, I liked this place, but I wasn't blown away like some of the other reviews. I'd say it's a solid Restaurant Week choice, but I wouldn't have wanted to pay their regular rates. I'll take it one course at a time:
Bread - I was super excited to try the kudzu butter, because of the rave reviews I'd read. (Just hearing about it made me wonder why if you can make butter from kudzu oil, why isn't it available everywhere that kudzu grows wild?). Anyway, when they brought our bread, they brought out the aforementioned kudzu butter. The bread itself was really good, and didn't need any butter. Had I not been excited for the kudzu butter, I wouldn't have even put any on it. So, how was the kudzu butter? Frankly, I'm not really sure, because they gave such a small portion, that I was barely able to taste it. For the 2 rolls we each were given, we were each given a teeny pad of the butter; about the size and thickness of a dime. Diving it up between the 2 rolls was just diluting it too much, so i just tried to taste it off of my fork, but I think I would have had to eaten half of the whole pad straight to even get a taste. So, I started out a little disappointed (and left wondering; did everyone else who wrote rave reviews of the butter get more than me? Not fair!).
Cucumber & tomato salad - this was not part of the Restaurant Week menu; it was just provided as extra. It was just a spoonful (actually served on a pretty white spoon). It was a nice bonus, and tasted good, but there was nothing unusual or exciting about it.
Smoked Tuna (appetizer) - this was good, but it was a pretty small portion. There were 5 small squares of tuna, that I would say were about 1"x2", 4 thin radish slices, and 3 small sliced pickeled carrots. Frankly my favorite part were the pickled carrots, but there was just a bite of those. The tuna was okay, but again, nothing exciting.
Strawberry lime sorbet - this was another extra that was provided; off menu, just as a palate cleaser, but it was really my favorite part of the meal. It was one pretty small scoop, but it was fresh and delicious. I could taste the lime as clearly as the strawberry, which I loved.
Filet (main course) - the steak really was cooked perfectly (I ordered as medium rare, and my husband ordered medium - both were exactly how we wanted them). It was super tender, too. It came with a few vegetables, and something else that I could not identify, but it tasted dense (and not necessarily in a good way); kind of like a bread or loaf of some sort. The filet was definittely the best part of the main course.
Krispy Kreme Bread Pudding - again, this was something that I was excited about, having read some great reviews (as was my husband, mainly because he's a donut freak). And again, maybe set up with too-high expectations, this was a bit of a letdown. It's kind of cool, how it comes out flaming in bourbon, but it tasted pretty dense to me. I didn't even recognize that it started out as a donut, so I'll take their word for it, because they are calling it a Krispy Kreme. Maybe the sauce was too heavy and took over the dish, but I just didn't love this.
Service - the service was really great. We were constantly attended to by 2 different people, both of whom were very pleasant. Our drinks were refilled before they were emptied, and our food came out very quickly (at times almost too quickly; we barely had a minute between courses, and our whole meal ended up taking only about an hour).
As I said in the beginning, I would recommend this place for a Restaurant Week outing, but I think it's too pricey for a regular menu.
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