We've been trying to get here for several years and never make reservations in time or want to go on a Sunday when they are closed. We finally went for the full dinner menu at the bar. I like the interaction with the bartender and having a glimpse in to the kitchen. The food was creative and complicated, but comfortable. Although, I thought there were times when they tried to hard to keep the food approachable- i.e. a taster plate of a trio of sandwiches, which followed a palate cleansing taste, that just didn't seem to fit in the overall experience.
I could have used a cheat sheet as I was eating to remember what all the ingredients were- like when you get a wine flight so you don't forget what you are drinking!
The Pastry Chef had a Circle K styrofoam cooler on the back of her station- again not sure if it was a statement in "approachability" or just a small miss on attention to detail? But given the crisp presentation of everything else in the restaurant, I found it out of place.
The scallops were my standout- delicious! And a taster plate of what I think was called "Glacier Lettuce" that the server described as a succulent grown in New River that I loved! Overall, a great experience and great food!