Really enjoyed our dining experience at Morels. Food was superb. We had a selection of 5 cheese and had the cheese monger choose for us. He was right on the money with our cheese preferences. We also had the foie gras which was also wonderful. My husband ordered the grass fed NY steak which was seasoned perfectly and cooked to correct temperature, but by far the best of the night was the Braised Short Rib. It was slow cooked in a sous vide for 18 hours. It was so tender that a knife was not needed. Our server Jerry was excellent.
Now for the things that bugged me a bit. They were out of asparagus as a side dish. Then I ordered a salad that was supposed to come with cashews and they were out of that too. Really asparagus and cashews? Probably could have got some at a grocery store near by. The other thing that is not such a big deal, but seemed weird was that it is a gigantic restaurant and it was almost empty. When I asked the server about that he said they really only fill up during convention time. That is such a shame since Morels is such a beautiful restaurant.