My husband and I went early on a Saturday evening. We were worried because the place was deserted. The chef came out to talk with us and make reservations. He said, "Go with the chicken livers." I did, and they were amazing. He said the livers were from free range chickens from Alabama. They cleaned and soaked them in buttermilk overnight, then flash fried them and served them with a great sauce. Be careful. They are VERY filling, but wonderful. I had the duck confit with pasta. The duck was cooked for 10 hours at 250F in oil, then lacquered. It was the tenderest and most moist duck I've had anywhere in the country. I loved the ambiance, also. I have three suggestions: 1. The lighting is too dark. 2. The menu needs to be "lightened up" for summer palates. 3. The prices need to be lowered. I can eat at Craft (restaurant) in NYC for less. I had sticker shock, and I eat all over the country at the best places. Guys and gals--you will never last without value. Please, lower your prices or you won't survive.
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