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  • How can you NOT like this place? My party of 4 was treated like VIP here. Maybe they thought I was Jackie Chan or somethin... but anywayz... Two of us had the Chef's Prix Fixe ($90), and other two had the Lion King Prix Fixe($55). I was lucky enough to have a taste of both menus (actually I ate half of what my gf couldn't finish. Win win right?) so I will list them out. Complimentary appetizer: Some kind of fried cod. It was very small...although free. Tasty! Truffled Onion Soup: Absolutely delicious. The braised duck was a nice touch to the soup. I wish there was more black truffle in there, but that's my greedy side talking. Ahi Tuna Tartare: WOW. One of the most delicious tuna tartares I've ever had. Just the perfect amount of ponzu (with some ginger I think) with fennel. what flavor! Alaskan Salmon: Cooked nicely. It was tasty... maybe a little too many chives. Kind of overpowered the dish. Braised Short Ribs: Cooked to perfection. The short ribs didn't even need to be cut with a knife. The guiness reduction was a nice touch. Didn't care too much for the mustard with mustard seeds. Filet Mignon: Perfectly cooked to my liking (medium rare). A beautiful piece of meat here. The wine reduction sauce was spot on. The mash potatoes were a little too buttery and creamy. Almost didn't taste like potatoes. Complimentary Dessert: Passion fruit sorbet with coconut tapioca + fruits. WOW. My eyes totally lit up when I tasted this one. It's refreshing and delicious. They need to put this on their regular menu! Chocolate souffle: Very good. Grand Marnier Souffle: Tasty. I liked this one a lot more than the chocolate souffle. Complimentary tea snacks: Assorted hard cookie's and candy drops. I didn't care for it but I felt like VIP after this 3rd complimentary dish. The inner decor was very chic. I would have preferred maybe some jazz or slow jazz over the monotone beats they were playing. Made me kind of sleepy waiting for the food. Service was excellent. While it is an expensive dinner, we were treated to a fine culinary experience. I would definitely come back. Hats off to Chef Keller.
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