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  • The dining room was in use for a corporate event, a boring collection of mortgage brokers. But we were readily seated at the bar for a blitzkrieg through the appetizer menu. Foie gras was perfect. Roasted bone marrow, duck confit with blueberries, steak tartare, and more. They treated us like stars. The on duty chef, John, spent a generous portion of his time with us. It was fantastic. A great evening. I am going to try to replicate Nate's (the bartender) bourbon cocktail (Thyme for Bourbon) for friends this weekend. Since we were focused on Nate's considerable mixological prowess, we didn't have wine. Nonetheless, the wine list appeared to be truly formidable. The head Sommelier is a notable fellow. Next time I will have to settle in for a full meal and a couple of bottles of wine. A serious spot for culinary and viticultural experiences, but definitely with a price tag. am looking forward to going back.
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