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  • Beautifully appointed restaurant in a quiet residential neighborhood. Very unassuming from the outside but once you step in it was nicely lit, minimally but the decor tastefully done, warm and inviting. The food was outstanding and inventive. Their Foie gras terraine was out of this world. Our server set down each order and then brought out a huge slab of fresh hoeycomb and dramatically served each order a nice portion of the delicious honey. great balance of savory and sweet. The grilled beef tartare was another dish that was perfectly executed. The yolk giving the overall dish a nice balanced richness too. The homemade charcruterie platter was equally delicious as well as pleasing to the eyes. For our mains we ordered: Gaspesie arctic char filet: cauliflower puree, salt roasted celeriac, sea lettuce, sunflower seeds and oil; Duck magret: squash puree, roasted red kuri squash, mushrooms, morel sauce and immature juniper berries; Scallops: sunchoke, chinese artichoke, parsley roots, romanesco cabbage and preserved lemon; Bee wax poached veal sweetbreads: roasted onions, girolles, beets, raw honey gel and pollen. Sweetbreads poached in beeswax, the delicate flavor of the sweetbread was not hindered by over cooking in one bit. The Duck Marget was outstanding and the the artic char was fresh in taste and accompanied well with the celeriac and cauliflower. The scallops were cooked to a medium rare and it was the ideal cooking temp to have them done in. Service was exceptional and the noise in the room not so loud that we could have a decent conversation without shouting at one another. No room for dessert so gives me another reason to come back for another visit soon!
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