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  • This was a find. We were seated in the open kitchen about 15 ft from the two chefs. Here were four other people in kitchen. there is an additional dining room. The menu changes daily. Here are the courses we enjoyed. Appetizer: Croquettes, béchamel sauce with puréed onion and smoked paprika, panko crusted, fried, topped with thin slice of pork belly, pesto and a pickled honey mushroom over romesco sauce. First Course: Butternut squash risotto with fried shallot rings and a crisp sage leaf. Wonderful. Second Course: Deconstructed fish and chips, sautéed yellow snapper on a slice of smoked pork belly, house potato chips with vinegar, house tartar sauce, beer batter "hushpuppies" and vinegar vegetable slaw. Clever and very tasty. Third Course: Argentine steak with chimichuri sauce and a potato onion cake. Excellent. Fourth Course: Roasted short rib over brussel sprout and bacon sauté. My favorite. Dessert: Miniature pastries - raspberry cheesecake, tart tatin, chocolate muffin, blueberry pie, chocolate fudge. Everything was absolutely wonderful. The chef served and explained each dish and the sommelier served and explained each wine. We thought the wine pairings were excellent matches but not up to the level of the food. There was a Syrah we will try to find. The service was superb. It is slightly difficult to find, no sign and no number on the building. Ask for the Templar Hotel.
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