creative, interesting restaurant, though not perfect. seating in small rooms creates intimate feeling. service can be a bit distracted, but overall very friendly and competent. i ordered the 6 course tasting menu with wines paired. here is a rundown of dishes:
charcuterie and cheese: not bad. nice/rich duck rillette. paired well with gruet brut rose.
salad: okay. blue cheese dressing in excess. fuji apples not tart enough to enliven flavors. dominated by the cheese. saucy/overdressed. paired well with ballentine chenin blanc.
noodles with morels and stinging nettles: delicious. flavor dominated by morels, but nettles provide subtle spice. paired with gundlach bundschu pinot noir. an odd pairing, but actually worked.
halibut with tomato sauce, snap peas and cauliflour puree: fantastic on every level. a home run. bad pairing, though -- some Arizona red rhone blend.
pulled pork: good flavors but a bit chewy. richness of dish nicely paired with sextant paso robles zinfandel. wine not good solo but good paired with pork.
carrot cake: great presentation. too much frosting, though, and not enough cake. frosting dominates flavors, leaving you with an overly sweet impression. paired adequately with king estate oregon vin glace of pinot gris.
ambitious restaurant worth a visit on many levels.
enjoy.