This is going to be a 3 Part Review:
Service: Spectacular, the hostess was very accommodating even when we were running late for our reservation (granted it was a Monday Night) and when we showed up we were greeted with a warm smile, had our jackets hung up and shown to our table. Our sever was equally impressive breaking all the norms and actually making an effort to have a real conversation. He was always attentive, not overly which I hate as well, and made sure we had a pleasant dining experience.
Atmosphere: Very modern chic, the restaurant is carved out of what looks to be an old warehouse and the kitchen is openly exposed with high ceilings and a lot of modern décor to lighten up the place. A lot of space, overall just a very open restaurant with a relaxed and no pretentious vibe.
Food: Solid, the menu supposedly changes periodically to cater to what's fresh and grown locally. On our night we tried the Venison Tartar as an appy, entrees we had the Sea Scallops, Bison Strip Loin, and a side of the lobster potato puree. Dessert we had the Vanilla Crème Brule. My only negative comment about the food was the sea scallops where we found it to be a bit salty and the scallops itself a bit sandy. At one point I think I ate a whole chunk of sea salt. Only one negative comment but overall the food was solid and the dessert was phenomenally executed.
This is a great restaurant for drinks or dinner and would highly recommend.