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| - My husband and I were blown away by this place! We are fairly serious foodies and ate here twice during our week long vacation, canceling our reservation at Alex in favor of dining here a second time.
The very first introduction to the restaurant space is the modern glass and wood wine racks creating three hallways into the beautifully rich bar space. The deep espresso stained woods and rich vibrant purples flow seamlessly from the front bar area to the nearly hidden dining room. It is spacious yet cozy with well placed tables close enough together to keep it warm and cozy but far enough away to allow each table privacy and intimacy. There are large scenes painted on two walls and illuminated in deep purple. Somehow they almost appear 3-dimensional. Very interesting viewing!
The menu has a little something for everyone. On our first visit my husband had the chilled corn soup with Dungeness crab, braised short ribs, and sweet corn panna cotta. Everything he had was solidly good, but he chose too much corn based food. Though tasty, Alan Wong's short ribs are better. I chose the foie gras brulee with warm (melt-in-your-mouth) salted brioche for my appetizer because other reviews raved-O!M!G!!!!! Warm and cool, sweet and salty, creamy and crunchy all in one! THIS IS THE BEST DISH I HAVE EVER HAD!!! EVER!!! PERIOD!!!! There really isn't any way one can describe this dish in words and make it sound appetizing. You are going to have to trust me and everyone else who gushes about this dish and try it. I would bathe in it if I could! This was followed by the halibut, solidly good with subtle flavor and perfectly cooked. For dessert I chose the s'more-also tasty with a deep rich fudgy brownie topped with a homemade torched marshmallow and a graham cookie tuille. Though not my favorite ever dessert I would order it again. the parting taste was a small drink of homemade hot chocolate-mighty tasty!
On our second visit (Thursday, August 5, 2010), my husband (a creature of habit) again opted for the chilled corn soup with Dungeness crab, followed by strip steak that was extremely well cooked and seasoned. For dessert he uncharacteristically chose the plum financier with vanilla milkshake and really enjoyed it (reminiscent of the root beer float at Michael Mina). I, obviously, HAD to have the foie gras brulee again. As good as I remembered. The only odd thing was they served it with only two pieces of brioche rather than four as they did the first time. Four is perfect for the dish, two isn't enough. They quickly brought four more when asked, which allowed my husband to enjoy the brioche which he loved (he isn't a a foie fan in any way, shape, or form). While the main course and dessert were both solid, the start for me was once again the brulee! At the conclusion of the meal this time the drink was homemade mint hot chocolate. While not usually a fan of mint, it was quite pleasant in this preparation.
Overall: YUM!!!
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