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| - The starters/small plates were downright phenomenal--the carrot salad was incredible (creamy, almost tofu-like chickpea fritters!), and the beef tongue was an indulgence in beefy deliciousness perfect for a cold fall evening. While the entrees (chicken and pork) were pretty tasty, they were much less inventive--we're fortunate enough to have a sous vide setup at home and the entrees were things we could fairly easily recreate.
Our server wasn't overly friendly but the food runner was incredibly gregarious, chatting with us about the preparation of the food and making additional recommendations. If he's not also a server, Station is not making enough use of his talents! He also talked us into dessert, and the caramel popcorn panna cotta was really tasty. However, the vessel used for serving isn't particularly conducive to experiencing the carefully flavor-balanced layers--the popcorn is so deep in the narrow container that you don't get any panna cotta until the 4th or 5th spoonful. Fortunately, we picked off some of the popcorn so we could enjoy it all the way down. If you're a fan of less sweet, more balanced desserts, I heartily recommend it.
Drinks were excellent, and the bartender was happy to make classic cocktails in addition to the interesting libations on the menu. I'd absolutely return for small plates and drinks...and perhaps another panna cotta. It's worth mentioning that this was a Wednesday night around 8pm and while we got a table, they were still nearly full...glad to see they're getting the foot traffic they deserve!
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