| rev:text
| - Decor:
The venue is lovely - it's true to its art deco roots and the 30's / 40's timeframe. The details are noticeable and include an incredible audio and projection system that blends in to the overall décor. I'm told the goal was to bring back old Hollywood glamour that existed during the first Oscars in 1929 and I think they have done this successfully with the décor. The possibility for music and theatrics (entertainment) during dinner and afterwards just keeps you brainstorming all night. The old-fashioned black and white films playing everywhere (including in the bathroom) could easily be hi-jacked for event-specific, company-specific visuals and I think they'll be doing more with them in the foreseeable future. It's intimate and comfortable and different enough.
Staff:
The staff is completely charming. The bartender remembered my name in a restaurant of 120 and even the coat check girls were absolutely delightful. I often find service makes an event and I think we would be on solid ground in this respect.
Food:
My boyfriend described his meal as 'something mom would make, only better'. It's Sunday dinner on Wednesday. Trevor is advertised as an haute cuisine chef, who prepares food in the French traditions, with an urban, modern flare. I would also like to add he appears to specialize in comfort food prevalent in the era in which he is now absorbed. So, although you may order roast beef with Yorkshire pudding, French onion soup or Caesar salad, each dish is well placed and either reinvented, or deconstructed. The wine choice, although not what I would call a 'drinkable' wine on its own (the kind you find yourself at the bottom of far too quickly), the dryness matched well with the full flavoured entrees and was well chosen on our behalf.
However, although the food is good , I was not "blown away" in the way that we want to impress on Tuesday night. The French onion soup was on the salty side and should have required more spoon (the consistency was quite thick versus soupy). The Caesar salad (often bland in many restaurants) appeared unassuming, but the beautiful ingredients combined together with each bit to create more complex flavours than you expected. And I still can't figure out if it was anise I was tasting in my seafood fettuccine... whatever it was, it was a bit strange and I wasn't digging it. Our apple turnover for dessert was perfectly looked, although slightly unimpressive. The caramel sauce was just burnt enough and thick enough to stay on your fork, redeeming it.
All in all, Trevor's menu is homemade, but better. Food is maybe a 2.5/5 and not up to his standards in my opinion, but the service puts my review at a solid 4/5.
Screams Wednesday dinner with the in-laws.
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