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  • The food is rich, and the presentation artful. The flavors magically get out of each other's way so you can distinguish each ingredient as well as the emergent, combined aromas. This kind of super power with food was good news for the Beets dish, where the subtle flavors of tender beets and pickled carrots really came through, and the Rabbit Rillette on toasted crostini was punctuated with tart cherries. But a dish like the Torchon, a melt-in-my-mouth foie gras atop a chewy donut, settled in a shmear of fig, and wrapped in a salty ribbon of guanciale was really overpowering. All my senses were inundated with lights, smells, and tastes, and I couldn't handle it. I imagine it's a bit like how babies feel right out of the womb. The Hamachi collar was crispy and tender - though I had to spit out a few scales and small bones. The bread pudding came soaked in salted brown butter with a caramelized, crunchy topping. As with the most of other dishes, it was the richest thing I've eaten all year. If you are not with a large party and therefore can't try everything on the menu, I recommend ordering based on the ingredients you feel like eating that day. Don't be afraid to ask your servers if you don't know what something is; they are warm and knowledgeable.
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