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  • Congratulations to Chef Brian Howard and his entire crew. My group of 14 was very impressed. We've been looking forward to this opening night for a long time. The service was incredible - this is a crew of professionals that were on their game - I suspect they did a few rehearsals because service was nearly flawless. I don't know the GM's name, but he was fast, accurate and a good host who treats you like your patronage is valued. Jason, our server, was a great guy - very witty, and very attentive. Jackie was handling our drink orders, and she was sharp and helpful as well. Even though the chefs were busy in the back turning out some wonderful food, Brian Howard took the time to come out and say hello to everyone. The food was, well, Brian Howard. We loved every dish - and we tried almost everything on the menu. The Bento Box included 4 large prawns, a couple of huge crab claws, 6 oysters, a Full Monty (every meat available on the extensive charcuterie menu) - it was incredible. But so was everything! We all passed around our plates; we couldn't get over the tastes. Favorites were the Duck Confit with Foie Gras; Beef Skewers with the best crepe I've ever tasted; the Farm Egg; Charcuterie; Beet & Endive (the endive was smoky goodness) - I could go on and on. The drinks were excellent. While we all enjoyed the unique cocktails or a glass of wine before and during dinner, there were some real surprises on the drink menu at the end that we enjoyed exposing our group to. The Pedro Jimenez sherry was a huge hit, followed by the Amaro Nonino (there were FIVE amaros on the menu). Chef Howard is way ahead of the game with his cocktail menu, tapping into the rising popularity of sherry and amaros among millenials, and popularizing Cognac again before the whiskey shortage hits. The restaurant itself is very visually appealing as well as perfectly comfortable for enjoying a long and varied meal. Go here!
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