My first time at bold: FANTASTIC!
I was alone and was given a seat at the chefs table. That's a great spot to dine if you are into the kitchen dynamic experience!
The whole staff is very friendly.
I was served every single course by Sous chef Brandon. Very polite and nice gentleman. He even himself prepared some of my plates.
Executive Chef Dimitrius was very nice and attentive as well. Stopped by to check a few times.
I started with the Foie Gras, which is the only dish I didn't like. For me, the maple syrup takes all of the other flavors away.
I also got a complimentary appetizer from the kitchen delivered by Chef Brandon - date wrapped in pork belly (little devil) Delish... well balanced dish through all the textures and the touch of cilantro, siracha, and chorizo.
I had for my main course the beef heart. Chef Brandon excelled on it! Perfectly mediam rer served over a nice corn, fava beans, and bacon salsa.
I ordered to go from their composed section, the beef short ribs osso buco with grits. AMAZING! The beef was so tender! Falling apart and the grits were creamy and very flavorful, even though I only took a few bites and packed to go.
I ended with the flourless chocolate cake! So so outstanding!
I CANNOT WAIT TO GO BACK!
Service was great. Michel - the sommelier took excellent care of me. Great wine suggestion and very knowledgeable about the menu.