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  • This dinner was a great moment in history, (personally), haha. We went in December so it may have to do with the season but the atmosphere felt warm and comfortable. It felt like a ski chalet with the dim lights and beams. There was no brushed nickel or repurposed wood as far as I could tell, which I found to be refreshing. The meal was incredibly good. I might be intimidated by the menu on my own but the server was so knowledgeable and helpful that we just let her guide us and everything fell together perfectly. The charcuterie plate was so flavorful. There was some nutty meat, chorizo, blood sausage with dates and blue or Gorgonzola cheese. The almonds were fantastic; I ate nearly half the bowl. Ooohhh!!! There was an egg something or other, a frittata maybe? Finally, we ended with a suckling pig with the crispest skin and pork that melted in my mouth. I'd eat pretty much anything this guy makes. Great experience. They're really doing something special there. Can't wait to go back.
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