Cool House music. Too bad I already have that in my Ipod.
Salmon tartare, although slightly lacking in salmon flavor, was a good start. Balanced and well seasoned.
My AAA grade strip loin however, was an overcooked and underseasoned mess. It was more medium well than medium rare. Why would you scorch such a nice piece of beef? And if you're going to charge an arm and a leg, season it correctly, please. Or put some salt on the table.
Come here to be hip, I guess.