Went here in the Spring, and was thrilled to see the Chef grilling away on the Green Egg out front.
Didn't have reservations, but after we couldn't be seated at the Hoof, we were willing to wait the 20 minutes no problem!
Service was overall a bit strange and harried at first, but he seemed to loosen up towards the middle of the meal.
Had the Charcuterie which was delicious - the gin and tonic salami is still one of the most delicious and bizarre things I've tasted.
We followed that up with a spring carrot soup - so soft, velvety and light we nearly licked the bowls! Seriously the best thing we'd had in ages.
The menu changes, and I had the duck breast which was perfectly cooked, with a lovely cherry sauce to cut the succulent fattiness.
Date had steak from the green egg and still raves about how good it was. Fresh tasting and perfectly grilled to rare.
My friend ordered the sausage which came with a pleasantly pungent sauerkraut. Also superb.
For dessert, we managed a cheese plate to finish our wine - think it was a California Red Zin and then a French Merlot.
We also tried the chocolate mousse /bacon thing. Kinda good but kinda weird. We loved everything, the only iffy bit was dessert.