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  • I just got back from eating one of the prix fix's on the menu. In this case it was the vegetarian chef's. I am very full and very satisfied. To start, reservations were simple, an online form with three questions. I got a call same day to confirm the reservation, a nice touch. We were promptly greeted and shown to our table. The ambiance is sort of renovated loft meats new Victorian with a nice lighting level. The wait staff was great. They were witty and had personality. They were attentive without being overbearing. Best wait staff I have seen for a while to be honest. The first course of the meal was a beet salad. The course was well prepared and the beets were roasted, pureed, and etc in a very pleasing fashion. The second course was a plate of porgies with a brown apple butter. This was my least favorite course but was very well done as well. The filling was well spiced and paired well with the savory sauce and the tart/sweet apples. The entree was a plate of roasted squash, root vegetables and croquettes. They really let the vegetables speak for themselves in this course and I stuffed myself a bit too much by this point in time. The deserts were a well done Myer lemon pudding cake and a blood orange tart. Both of which were a perfect balance between sweet and tart and were the perfect size.
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