Beautiful steaks. Grilled to perfection in a grill so hot you could really feel your face burning when you walk into the place. We ordered a dried-aged, bone-in ribeye cut from a 7-year-old animal: the flavor was sublime; not something you would ever experience from a younger cattle. A hundred buck steak that was completely worth it.
The appetizers are creatively designed and skillfully prepared. Cotton candy went perfectly with the tiny piece of foie gras. The consommé is seriously the best I ever have anywhere bar none. Won't recommend the foie-waffle, though.
The truly pleasant surprise was the dessert. We ordered the great-value, random Chef Selection and were blessed with ten pieces of expertly executed French desserts including innovative bonbons and cakes each with its own unique character and surprises. Didn't expect to find one of best chocolate bonbons I ever have in a "meat bazaar".
Our host, Eric, was simply awesome. The service experience we received here was a perfect balance between casualness and professionalism.
I highly recommend this place. There were unique and innovative food executed with traditional culinary mastery to be had here. More than worth the cost and the trip.