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  • The staff was wonderfully accommodating and attentive. We came to House of Tricks for Restaurant Week. For starters we had Scallops with squid ink caviar and the Apple frisee salad. The entrees were, Sautéed Shrimp, Bacon and Sweet Peppers on a Lacy Corn Cakes with Bourbon Crème Fraiche and Confit Mango and Sierra Nevada Mustard Braised Rabbit Leg and Golden Beet Gnocchi with Aged Balsamic Vinegar Reduction and Crispy Kale. For Dessert, Salame di Cioccolato and Espresso Gelato with Hazelnut Brittle and Sugar Crusted Moist Butter Cake with Blackberry Compote and Granola Crumble The scallop was well prepared and the ink caviar was interesting. It was a little fishy smelling, but that is squid ink afterall. The Apple Frisee salad was very very good. Of particular note were the toasted hazelnuts which provided a nice textural contrast and that wonderful crunch. The sweet and tart contrast in the salad was expertly constructed. The entrees ordered were on the whole, very disappointing. We ordered the Rabbit leg and the sauteed shrimp. The sauteed shrimp were inconsistently cooked. More that half of the shrimp were undercooked. The chef would do well to season the shrimp before cooking them. My God, a little salt even. This dish relied exclusively upon the Bourbon Creme Fraiche for flavor. But the fraiche was too oily and left a slickness on the palate. I didn't even notice any bacon or sweet peppers flavors in this dish. The dish needs some heat to bring it home. The other dish, Sierra Nevada Mustard Braised Rabbit Leg and Golden Beet Gnocchi with Aged Balsamic Vinegar Reduction and Crispy Kale. The only redeeming part of this dish were the Golden Beet Gnocchi. The Gnocchi was expertly seasoned and prepared. The Rabbit was unfortunately terribly under seasoned and dry. The Salame di Cioccolato was nice. The Salame was more akin to fudge. It incorporated some great flavors. A subtle taste of amaretto, though it wasn't listed. The Espresso Gelato was smooth and flavorful. The brittle was the star. Brillant. The Sugar Crusted Moist Butter Cake with Blackberry Compote and Granola Crumble was something my aunt Mable would bring to a potluck. The "Moist Butter Cake" was neither moist nor buttery. The cake could have been from Sara Lee, but I'm not sure The blackberry compote was uncomplicated and could have come out of a can. The coup de gras was the lack of any granola crumble. Again, the wait staff was exceptional. The chef needs to watch the Food Channel.
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