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  • You know you are in a great restaurant when it's 6:30 pm and the tables are filled. Even better is looking over at the open kitchen, complete with seating along the bar, to see the gregarious chef opening a bottle of wine and toasting (and imbibing) along with the customers seated there - I was green with envy, as I wanted to sit there too! Aside from that - a really fantastic range of well executed meat dishes: from rack of lamb to braised short ribs and steak Helene (sliced thin and served with truffle laced bordeaux sauce and bernaise on the side). The wine list was comprehensive and included a range of little known wines from New Zealand and Washington to all the big California players. It would garner 5 stars if we didn't have to keep asking for our waiter and if the place was vented a little better. Other than that, the food was great and the other service staff (hostess, bus boys, other wait staff) seemed to be totally on top of it.
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