I had gone to the old Bilk several times and really enjoyed the food and atmosphere. Now very impressed with the renovation that has been completed. Doubles the size of the restaurant with a much larger bar area. Clean and spare on decoration the space is great. No change to the food. I had venison tartare as a starter followed by corn and lamb ravioli. All tastefully plated with lots of flavor and texture to play with. the ravioli was cooked perfectly - a true al dente.
I wonder if the clientele for the new Bilk has changed. My general impression is that it is skewing to an older demographic. But perhaps I just wasn't paying attention on last visits.