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  • What a wonderful restaurant. The decor was dark, pleasant and comfortable for a space so large and open. The noise level was on the low side with quiet background music piped in. We could have a conversation without raising our voices. The staff were all the best, kind, helpful and friendly. There were so many plates that sounded so good I was having hard time deciding what to order. I asked more questions to our server then I ever have before; he probably thought that I was an undercover food critic. He gracefully answered all that he could and then went to get the answers that he didn't have. He actually seemed happy to do it too. The sommelier was professional and helpful. The bread with butter and sea salt was really good. I had to have two pieces. The slow poached egg with truffle shavings was a delicious, aromatic, warm starter. I finally selected, with some incouragement, the scallops with braised oxtail. These two items don't sound like they will go together but it turned out to be a nice surprise. It came with four large scallops, perfectly cooked, and just enough oxtail and brown broth to bring both items together into one amazing dish. Pair this with a Pommard Pinot Noir and you have yourself a dinner to remember. My girlfriend had the bacon wrapped pork loin. I talked her into taking a small slice each of the poached pear, pork belly and bacon wrapped loin and making it into one bitefull. She did and then closed her eyes and moaned a little. I gave her a few minutes to herself before talking again. They have an extensive wine list with bottles costing less than $100 to upwards into the thousands. This was an all around excellent dinner out. I can't think of one thing that I would criticize.
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