A chef that can do great things with brussels sprouts always get major points with me, second only to one that can make creamy soups not laden with cream. Mark Tarbell does both exceptionally.
On our last visit, I broke tradition of ordering the special of the night and opted for the chicken. Yes, big deal one thinks ... think again. There is something magical in that bird, a perfect balance of salt and crispiness. When available, I go ga-ga for the lamb with brussels sprouts and french lentils. Another must is the duck confit appetizer. Heaven.
I typically don't bother with the pizza -- it is good, but not really an attraction. The by-the-glass list has several good selections, including a very well priced sparkling. The waitstaff is efficient, professional and friendly, something of a rarity even among many "upper echelon" establishments in the Valley. Yes, parking can be a bitch at that plaza, and yes, parts of the menu are a tad bit weather worn ... but sometimes there is nothing wrong with a little comfort food.