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  • This restaurant is absolutely AMAZING, and is, in my opinion, wrongly underrated! We were able to make reservations for 12 via phone (online reservations available for 6 people or less). We were connected with Alexandra Phillips, the General Manager, who designed a menu that accommodating, and was fit for our group with no problem! Their menu also changes weekly, depending on what is in season. The service was amazing, and their friendly coordination made organizing a big dinner so easy! Our water glasses were never empty, and despite being a big group, we all felt well taken care of. They have a long list of wine, with their very own wine director, as well as a creative cocktail list, and good selection of beer. Now for the FOOD! ***Disclaimer: I LOVED EVERYTHING I HAD THERE! Gin Popcorn: Oddly enough, this warm popcorn was SO FLAVORFUL. Definitely order it to snack on while you wait. Nicoise Salad: This French salad was delicious. Good balance of flavors, with tuna confit, green and yellow beans, fingerling potatoes, and olives. Grilled Asparagus: over easy duck egg. enough said! Zuchini Salad: Hard to describe, but it definitely is not what you expect. Its partly fried, but still light, with goat yogurt, and a sherry vinaigrette. Duck: MMM! The roasted duck breast was served over confit leg, plums, grapes, watercress, and pickle walnuts. AMAZING. Definitely order this! My friends also order the Gnocchi, steak frites (came with housemade ketchup and mayo), and LOVED IT. Both served on a cast iron. Get a side of fries, they hit the spot! For dessert, Strawberries and Cream: the strawberries and sweet sauce is over a shortbread cookie, in a cast iron, with a side of strawberry and basil ice cream! It was SO GOOD! I will definitely go back and try the madelines next time! They have a decent sized patio! They are closed on Mondays, but are open for lunch on weekdays, and BRUNCH on Sat and Sunday! I am definitely going back for brunch! HIGHLY RECOMMEND, for small catch-ups/dates, and large group gathering! Good job Noah Goldberg (executive chef).
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