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  • Delicious! Started with the bone marrow creme brulee which is too perfect to miss discussing as well as eating. The creamy, meaty butter was less gamey than I expected more like a greasy butter with maybe a hint of whip cream and sweetness. Spread it on the bread and accompany with tastes of the tiny acidic apple salad. Great for the table to share. Mushroom salad - winter salad including cremini mushrooms with lentils that were perfectly cooked a small bit of greens and a fried (but not greasy) egg on top. This would have a been a great meal by itself! The egg could have been cooked a touch less so some of the yolk would run over the salad but I would guess that the chef is catering to those who don't like runny egg. I was surprised to see salt and pepper on the table and did use a little sprinkle here as I like salt. I actually appreciate that the chef can allow the diners to adjust the salt to their own tastes as we all have different ones. Trout taco - very interesting as the fried trout fillets were lightly coated with cornmeal (masa?) and fried and served as the taco shell. The lettuce and chopped salsa served on top with crabmeat were the filling. All was over a black bean puree with traditional Mexican flavors centered on cumin. This is a taco to eat with a fork. The bean, trout and topping were tasty. I especially liked the crisp corn flavor on the trout. The crab was a little lost although good it was unnecessary to my taste. I didn't like the skin still on the fillet as it added a bit of texture I didn't enjoy. Falafel - these were the winner of the night for me. I would like to go back right now and have them again. Three perfectly fried but not greasy golf-ball sized falafels were filled not with the dry flour-y chickpea bread like the kind I make at home but with a hummus-like cream with some small chunks of vegetables. I enjoyed them with the Israeli carrot couscous that was so mild in flavor (most of the flavors in all the dishes were milder than I expected) I could not detect carrot, a yogurt sauce with chopped onion and cucumber, a spicy yet not hot harissa, and dry chopped black olives. It was fun to try the falafel with each of the accompaniments in turn and then do it again. Brussels Sprouts - I almost forgot to mention these little babies! A large side dish to share was brimming with dark fried sprouts rolling around in a bacon-y sweet sauce at the bottom. I love sprouts and these were a lovely example with no hint of bitterness which makes me think they were very fresh as well as cooked to softness but not overstewed. I didn't even need the sauce they were so yummy. PB&J cheesecake - perfect. The peanut butter, a powder (?) sprinkled on the cheesecake, and the jelly, a thin grape sauce under the cheesecake, were subtle which allowed the pure enjoyment of the traditional cheesecake tasting of tangy heavy cream and the bread-like slices of ideal angel food pound cake. Not too sweet. Service - excellent. Atmosphere - others have described the environment. I think it is fine and doesn't detract from the experience because of course I was there for the food. It is not a fancy, dressed-to-impress decor. Dress for the temperature. It is a small room and on this wintry night the cold air came in the door every time it opened. BYOB. Open on Sundays now. Don't miss it! I predict this will be on the best list in 2012!
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