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  • Wow. Going to a restaurant that specializes in small plates means you are tasting multiple dishes, which increases the odds of being served a "miss," as opposed to a regular dinner where you're just trying one appetizer and one main course. But the five plates we had on Saturday night were all "hits." All. Of. Them. Every protein (from octopus to short rib) was perfectly cooked and seasoned as was every garnish (from beans to diced sweet potatoes and other root vegetable). We started out with the mushroom tapenade ($11) and I was going to let Jeannene have most of it, but I ended up eating my share of it after tasting how the chef added salsa verde and goat cheese to the dish, which gave it an unexpected lightness as opposed to the usual earthy, umami flavor of mushrooms. Next came one of that night's specials, blackened shrimp polenta ($13). The shrimp was coated in black pepper (as one expects when it's "blackened") but the polenta with small beans mixed in balanced it out perfectly. Next was the braised octopus ($9). This was the softest octopus we've ever had, it was almost like eating a scallop, and again the chef added bold, contrasting flavors -- salty olives and tart grapefruit wedges -- and they perfectly complimented the overall dish. After that it was too heavier plates -- Duck leg confit ($12) and Short ribs ($11). The meats were literally falling off the bones while the root vegetable found the sweet spot between being mush and having too much bite. The drinks we had with the meals were also very good, especially the "Elenor" ($11), a bourbon drink which tasted like fall/winter thanks to the all spice dram, smoked tea simple syrup and lemon and peach bitters. The one disappointment of the night was my other cocktail -- the "Concepcion" ($11). I'm not a big fan of mezcal but I was curious to see how it tasted with orange marmalade and egg white. But they might as well just serve it straight up because all I could taste was the unabashed smokiness from the mezcal. Another high point was the service. You need a good wait staff to help you pace yourself through the myriad of small plate options and they did a great job.
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