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  • Peg and I have been wanting to go to this place for a while, and last night was the perfect time to give it a go. Chef Gallen, like seasoned chefs, has been through the cycles in the food industry and what he does now is prepare wonderfully honest, straightforward no-frills food that is incredibly good. There is nothing trendy or complicated here. Shrimp cocktail (with a cocktail sauce as well as a lemon-tarragon vinaigrette), buttermilk fried oysters (with a bacon jam that I swear I would eat on cardboard), veal meatloaf with simply prepared incredibly tasty mashed potatoes, honey roasted carrots and sweet & spicy ketchup, and slow-cooked pork belly with with white cheddar polenta, bacon roasted asparagus and cherry gastrique. Love on a plate.The atmosphere is relaxing and the service is stellar. It is so nice to see a veteran of an incredibly difficult industry in a place that he loves and does what he does best. This is go-back!! Dr. B
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