A small bistro-type restaurant, with a high-quality bar. You can do "flights" of various scotches and whiskeys (and I'm talking 25-year- scotches and whiskeys). The wine list is extensive. The menu is upscale. The service feels retro in that they have tableside preparations (caesar salad, steak diane, crepe suzette) that are flashy without being ostentatious.
We had steak tartar (when's the last time you saw THAT on a menu?) that was hand chopped, not processed via a machine; a fresh lump crab (lumps the size of moderate stones!) with a homemade sauce; the caesar salad (with extra anchovies at our request); the special steak of the evening (a 12-oz New York strip topped with blue cheese and a port-wine mushroom reduction sauce, which they hand cut and because we were being such good customers, my husband's portion was 16 ounces!); a black grouper sauteed and topped with more of that lump crab and a champagne sauce. Vegetables are passed to you (our selection was green beans almandine [haricot verts, if I'm not mistaken, because these were some VERY thin beans!], glazed carrots [of which I wanted seconds!], and roasted baby potatoes).
For dessert, we chose the crepe suzette (again, prepared tableside with great aplomb). The young couple near us were so pleased with what they saw that we ordered it for them.
Our waiter, Chris, was knowledgeable of the menu, knowledgeable about the tableside preparation, knowledgeable about the wine list (we had an Australian red whose name escapes me). The owner, Shaz, was present, happy to chat with us.
All in all, this was a peak dining experience for us -- the place hit all the right notes: staffing, menu, liquor, wine, ambiance.
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