New place we tried during restaurant week: good food, service, & atmosphere. The house white wine, the salmon cakes, & short rib were all good. However the Sogliola (sole) was supposed to be pan seared but it had no sear & it tasted like it had been poached, great flavor but needed that crisp texture. The biggest surprise was the Beet Pannacotta dessert with the shaved beet roots added a crisp texture and surprisingly when we added the goat cheese in it all worked together very well.