A few blocks outside the core business center at Union Station, this glass fronted site had jazz music playing outside. It was a cold sleety night but we were warmed up once inside. With 2 levels, one with a large bar and one with an open kitchen arrangement we were seated up a few stairs in a booth on the kitchen level. The hostess checked our coats as we were dressed for winter, and the booths didn't have spare room for coats. Service was very good, but we were not served rolls as we noticed at other tables. We were ordering from the smaller Restaurant week menu for a fixed price 20.14. Drinks were generally good.
Caesar salad and NE clam chowders were tasty first courses, but before we finished the first course our main dinners were delivered by a different waitress. What's going on? We waited a few minutes as we had also ordered wine which had yet been brought to the table. Our waitress noticed this and was apologetic as she had not yet asked the kitchen to 'fire' our dinners. She said that we were likely given someone else's order. She poured the wine and we continued eating the 2 courses. Staff was generally attentive, filling waters, and cleaning off finished plates.
The food was very good although the pork chop was very spicy as it had jalapenos rather than the expected bell peppers. The sausage tortellini with spinach and cream was a small bowl for a main course, but was very tasty. The Globetto stew had very nice flavor. The deserts of tiramasu, sorbet and mousse were also good but not exceptional.
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