When you're here, ask to be seated where Jerry or Enrique are the waiters. Trust me. And you must have a latte made by Enrique himself!
Beautifully appointed restaurant with a stellar staff from the kitchen, wait staff, runners, busboys and all the way to the hostess desk in true excellent Keller style. The food here also personifies all of the greatness Chef Keller puts into each and every dish he creates and cultivates. Not per se level, but then again I've only experienced those kinds of dishes and level of service at only 2 other establishments but I digress, however everything was phenomenal.
This late night, we shared an array of hors d'oeuvres, small plates and desserts. Special small plate of the night was a petite bone marrow with confit whole garlic cloves. Truly unctuous and delectable. The foie gras lobe was beautifully seared and delicately presented. The crispy cube of pressed sweetbread was beautifully crisp on the outside and soft and buttery on the inside. Placed on a generous mound of the fluffiest whipped potatoes, it was a beautiful pairing. The classic escargot topped with housemade flaky pastry puffs was melt in your mouth delicious with the right balance of butter and garlic. I'm a sucker for ordering deviled eggs whenever they are on a menu and they did not disappoint. Ordered a bowl of their house cured olives and sauteed spinach to round out the meal and they surely did the job. For dessert a generous portion of decadent chocolate syrup drizzled ice cream profiteroles and a run and citrus soaked sponge cake with crème fraîche ice cream completely hit the spot.
Looking very much forward to enjoying another meal here very soon.