Everything was outstanding. The charcuterie plate is a must. They make their own country pate, salamis, a smoked chicken "bologna", an amazing breaded and fried bite of head cheese, all served on a wooden board with various pickled vegetables and preserves, perfect for sharing.
We shared the smoked trout on a bed of baby kale and baby swiss chard with bites of corn and tomatoes over quinoa. Very lightly smoked fish, and more like a delicate sashimi. There were some fried julienned crisps of celery root as garnish. Amazing!
We shared a seared and thinly sliced steak that was pared with braised beef and served with garlic mashed potatoes and baby yellow and orange carrots. Their organic, grass-fed beef is raised by a farmer that they know. The conversation between the seared and the braised beef added life to the plate.
For dessert we had the paradiso panna cotta and the watermelon tartare. The panna cotta included frozen concord grapes, pignoli and almonds, mint and finely shaved apple. The watermelon tartare featured watermelon that had been vacuum-compressed to retain all of the flavor in a denser melon consistency. It was served with frozen yogurt and what was described on the menu as "oreo soil", but NOT made from oreos, lemon balm, and sesame seeds. Both desserts were light and excellent.
For wine, we ordered by the glass to pair with each course, following the guidance of our server. We were not disappointed.
The service was excellent, very cheerful, helpful, and fun. We sat along the bar-style table facing into the kitchen, and what a show! The chefs and sou chefs danced in perfect choreography, moving fast with not a wasted movement, strangely with no tension in this demanding venue...all grace.
I have to say this is one of the best dining experiences I have ever had.
Definitely make a reservation. Get there early and sit so you can watch the action in the kitchen.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.