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| - This was an awesome discovery. The Filet Mignon was extremely tender, but they went beyond the usual by pairing it up with a roasted marrow bone on the side. Brilliant. Filet is a very lean cut of meat, so having that fatty marrow gave it what the cut would have otherwise lacked, even though it was good enough without it. Loved it.
Seafood linguine was fresh, wholesome and served hot. It had large pieces of tender scallops, lobsters, shrimp, all the good stuff on a sauce that I wanted to clean up with bread.
The salmon was juicy, not overcooked, yet had the skin on that was perfectly seared to a crisp -- a sure sign that the chef knows his stuff.
There are two sections -- the modern-looking bar area, and the old-world dining area. Hilariously, the patrons seemed to be segregated by age into these two sections. I'm in my 30s, but we were placed in the old-man section -- I must be aging rapidly.
This restaurant is one of my new favorites.
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