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  • The food was off the chain, but it was a long process. A solid 45 minutes until our first course came, and then two more drinks before the second, and then two more drinks before the third. I was BLITZED. The waitress apologized and hooked us up with a free round (that was much appreciated, but not the next day). I asked her if this was normal, and she said "yes". It sounds like they serve more people than their kitchen can handle. But if you're in for a long dinner (think le petit, but longer), this is definitely worth it. We didn't get pig, we each got a tasting menu (hers, the three-course pasta, mine an apple salad, skate wing entree, and some dessert i can't remember because at that point in the night the trees were talking avocados and i don't remember paying sorry if we didn't pay I WAS DRUNK). What I do remember though, is how incredibly F*CKING DOPE the pasta dishes were, all handmade. Smoked walleye and creme freche tortellini with caviar; some open faced ravioli looking mother f*ckers with crumbled sausage; some other dish. This place should just serve pasta. They could have a Squid Ink Sausage Pasta, and call it The Black Pig.... I'M COMING FOR YOUR JOB DOUG TRATTNER. The Skate Wing was also fantastic, in case ANYONE is still reading. NO ONE COULD HAVE LANDED THAT PLANE.
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