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  • I had been looking forward to the visit when I first made travel plans and reservations. The visit did not disappoint; it was an all-around great experience. We were seated in the sun room overlooking the back courtyard. Snow had fallen all day and continued to fall during the meal so the evening had a tranquil cast to it. The room was separated from the rest of the restaurant; comfortable wood chairs and large tables populated this room with a casualness that reminded me of a ski chalet. As entrĂ©e, I had duck breast, a large portion, medium rare, served as large chunks with radicchio. The duck skin was crisp and crackled. It was perfect. Separately, we shared the potatoes (German Butterball) with truffles. Cooked to perfect consistency, the savory potatoes were garlicky well-seasoned, nutty, and delicious. We scraped ever last bit of the dish into our tummies. It was possibly the best potatoes I have ever had; the dish inspired me to improve my own version. I intend to purchase Chef Boulud's recently-released cookbook for other inspirations. Dessert was a chocolate/hazelnut crunch and separately, limoncello sorbet. I loved the two flavors together and am glad that it was a departure from the chocolate/raspberry combination offered at most places. Structural sugar element added taste, dimension (and wow) to the meal. Service was impeccable. Reminded me of the level of service received at Commander's Palace many, many moons ago. The waitstaff synchronized the delivery of the meal so that all the plates touched the table at the same time. It was like a waltz. I saw pride in their delivery; they knew that small details impress and make a lasting impression.
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