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  • Our daughter suggested URSA as part of her graduation celebrations. Now I have always been a little underwhelmed by sous vide cooking and turning perfectly good solid food into foam, but URSA made me a convert. I believe! This is not an occasion of simply feeding to fill up. This is an opportunity to engage your taste buds in a whole new way with delicate plates that satisfy without feeling stuffed. The servings are somewhat on the small side, but the variety of invredients is incredible and the presentation is outstanding. I'm not going to try to describe every dish, but let me cover the starter - a beet salad with rabbit mousse. If that conjures up for you some roasted beets on a bed of greens with a slab of rabbit pate on the side, then you'd be wrong. This was seven little beets, multicoloured, each about the size of one's thumb. Each beet is different, be it the preparation, the seasoning or the presentation. The beets are arranged in a crescent on top of a light brown sauce which turns out to be the rabbit mousse. While it may look like gravy, it tastes like rabbit. The salad is a couple of leaves of frisee. The tastes are exceptional. The four of us had a starter, a main and then shared three desserts. Everything was outstanding. The pace is slow. We were there for almost three hours. But sipping an excellent Barbera d'Alba and engaging in delightful conversation between courses, we never felt that we were waiting too long. Emiko, our waiter was great. She knew every dish and every ingredient, no matter how obscure. She was always there to fill our wine or water glasses yet never seemed to be hovering. The kitchen is open and visible from every table. I counted six chefs, about twice as many as I would have expected in a restaurant of that size. It is obvious that every dish is labour intensive, both from the perspective of preparation and presentation. The restaurant was packed the evening we were there. Reservations are required. The place is loud, but that is just from an active buzz of conversation from closely set tables. A three course meal will run you just under $60 per person plus whatever you want to drink. There is an excellent wine list and a well stocked bar. A dining experience to remember.
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