Food we tried was very good to excellent. Our server Linda was efficient, attentive and knowledgeable. No lollygagging here!
It was graduation weekend for Dartmouth College and we were told to expect everywhere to be packed. So we went around 6p and the place was already humming. We got a table for two without a wait. Nice booth. I love the layout of this restaurant and someone really thought it out. It’s open and yet the noise level wasn’t bad at all. Everyone knew their job and did it well. There was never more than a 5-10 minute wait the entire time we were there. An army of bussers and managers kept tables turning, clean and customers seemed to be very happy.
Plenty of parking within 1 block max. Prices, overall, are reasonable.
Sweet tomato bruschetta was made to order from the pizza station and was good. The creamed asparagus soup was really delicious, light and a great cool, summer soup. But I could barely taste the not-so-generous portion of crabmeat accompaniment. We split a wonderful cod entrée that’s not on the online menu. It was apparently part of their Friday night special in June, “The Fishmonger” where they offer sustainable seafood. Served over linguine in a light cream sauce with peas, corn herbs and possibly a bit of white wine. The cod was breaded and perfectly cooked. This was enough for two people and there was room left over for cannoli.
Martinis are served in mini shakers, which I love, because there is no spillage getting the drink to the table. Jargon Pinot Noir from California was very nice. Fruity, smooth medium bodied for 7 bucks (I think).
Although we didn’t try the pizza, they all looked and smelled delicious from the brick oven in the open to the left as you enter. I like participatory cooking. It keeps the chef’s honest when everyone is watching! Speaking of watching, what appeared to be the head chef spent a lot of time checking in on tables to see how the food was, though he never introduced himself. This place has a good team in place and that’s a rarity these days. The menu is a bit predictable.
A note on reservations: We called a couple of months ahead for reservations but were told by a manager they don’t reserve tables for two. I don’t agree with the reason we were given, that it would tie up all the 2-tops. Customers don’t want to hear your problems. Take the reservation and give customers a firm 10-15 minute window and tell them it’s firm. If they’re late, give the table away and you lose no business. Most people will wait 10 -15 minutes without any ill-effect on a visibly crowded Friday night.
Visited June 7
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