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  • As many of the previous reviewers have mentioned, the space itself is pretty cool, with the majority of the seating on the second floor overlooking the first. The kitchen and huge woodburning oven are also completely exposed and when you're sitting on the top floor you can see everything that's going on. This is a pretty cool vantage point because the chefs/cooks are really moving fast and in a pretty tight space. Makes you respect what they do (for peanuts I'm told) even more. They also play really good music (it's not too loud, but a lot of good tracks). I tried the french onion soup (they call it something else, but it's obvious what you are going to get), the potato and whitefish salad, the pork and the duck filled cabbage rolls and the winter greens and potatoes gratin. Everything was good, but in particular the soup, cabbage rolls and potatoes gratin. The soup was like a normal french onion, but the broth was not as overpowering and the cheese actually broke up nicely on your spoon rather than clumping into one huge cheese mound. The cabbage rolls were incredible. They don't look like Polish cabbage rolls, but almost like large brussel sports filled with rice and duck. The potatoes gratin are kind of like scalloped potatoes on steroids and taste amazing. The portions are big, so I would avoid the temptation of going for three courses. Finally, as Kent P. mentioned, the space used to be Octopus Lounge a few years back. If you ever went to Octopus Lounge (which I unfortunately did) it's worth a visit just to see what they have done with the place.
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