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  • Nasturtium, what's that and so we googled and learned it isn't a NASTY radioactive chemical element. To learn is to experience and if these culinary students are already using words and foods the ordinary citizens don't even know, they are ahead of the game after all why else would these students pay tuition. Green-certified teaching-inspired 'Field-to-Fork' vision, it sounds like a salad to me. Baby watercress and nasturtium ($8) Strawberries | filberts | lavender peach vinaigrette Roasted porchetta ($13) with Soup of the Day Calabrese roll | fig confit | arugula | rosemary aioli DC frittata ($15) House sausage | goat cheese | roasted bell peppers | cilantro and chives The concept, ingredients, dishes, plating and execution were all well done. It was the Roasted Porchetta dish that gave me the thought that they really know what they're doing. Perfect seasoning on good selection cut of pork made this meal memorable. While there's good, there's also advice to keep in mind. The salad had such fresh, fruitiness with the spicy bitterness of nasturtium it needed some more savoriness and texture. The frittata was less frittata in volume and more like a pancake and slightly oily. From the way I see, the service needs a few more study sessions after school and during. It was not as polished as the space and the food, so it threw the meal off and as a "restaurant", all aspects should be considered. Overall grade = B
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