Not sure why there is a 3 star average. We ate here on Jan 1 and our experience rivaled any Michelin starred experience. The bison tartare was fantastic. The blood sausage was balanced perfectly, not too much blood as to be metallic but a nice flavor and texture. The foie gras torchon was creamy and sweet. Our main course of suckling pig was well prepared with enough fat to melt in your mouth but without being overwhelming. Our server was mindful but not overbearing and the executive chef spent 20 mins talking with us. A great experience.