| rev:text
| - Pros- Food, atmosphere, people,
Cons-Prices, small menu and lounge size
Highly recommended!
I went to check it out, not knowing whether it was a bar, nightclub, restaurant or what exactly it was. It seems to be a little of everything with a lot of character.
For simplicity sake, you can call it an upscale restolouge specializing in the Whole Food Movement idea. What that means is food is simple and un-refined as possible, with preferable local sourcing that is sustainable and organic.
The food menu consists of roughly 10 small dishes and 10 large dishes. The beverage menu was roughly 60+ wines, 12 beers, 10 designer cocktails, plus the usual high balls. As I sat at the bar (in the 20 person lounge) I noticed some higher level top shelf liquor and unusual liquors, like Chartreuse. The bartenders are very friendly and put on a small show when making each drink with a lot of care and attention. Frequently they used a lighter to set ablaze a concoction involving oranges and liquor.
Beer selection is a little odd, with no greatly popular names. There was Steamwhistle, Rouge Brewery Juniper Pale Ale, a gluten free beer, among two $16 (355 ml) beers, and others, but do not expect Guinness or anything as popular.
For dinner the crusted fish (large dish, $32) was recommended, but I chose the rabbit and dumpling dish ($16, small dish). When it arrived, there were 4 rabbit 'mcnuggets' that were lightly breaded and 6 potato dumplings (gnocchi) with a plethora of small demi-braised carrots and other root vegetables in a subtle sweet sauce. The food was excellent, and the rabbit simply melted in my mouth. As the portion was small, I ordered a second dish which amounted to French fries with cheese on top. The cheese was a hard cheese and was very flavorful and had quite a sharp smell. I received many enquiries about how it tasted, to which I replied that it was excellent
This is one of the more friendly places that I have been too. Not only are the staff quite talkative and remember your name, but the clientele is upscale and provides some excellent conversation. The rumor is the Justin, the chef worked at the famous Dirty Laundry. As I sat down, I immediately began talking to people about their experiences at the restaurant, all which have been positive.
The biggest drawback of this place is the size and busyness. I could see that the restaurant and the food bar (overlooking the kitchen) were packed and people just kept coming into the restaurant to check it out. In the lounge, it gets crowded with people waiting for tables. The menu is quiet varied, but small and shrinks in size after 10:00pm.
I had a great time here and will return to sit at the food bar where you can watch the kitchen in action.
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