Came here with my wife and two friends to celebrate the closing of a deal. Although our server was in a bit over her head, the somalier was fantastic. We enjoyed all of our food and the wines we had were fantastic. Great experience.

The ambience is pleasant and the wait staff is very well trained and helpful. Putting the one list on an IPad is an interesting idea.

This restaurant's downfall is the food: The foil gras was over-cooked - crusty and did not melt in the mouth. The lettuce chiffonade was watery mush. The duck breast was fine, but no more than fine. And, somehow, the kitchen had run out of espresso grounds. (Hint - buy a pound of grounds at Starbucks before opening the doors for dinner.). Two exceptions - the steak tartare was tasty and the floating island exceeded expectations.

It was distressing to be taken to the worst table in the room after arriving when only two other tables were seated and five tables remained unseated when i left two hours later. It was more distressing to learn from the menu that there is a minimum charge ($30, not including drinks) per person. It was most distressing to discover how large (50%of item price) a surcharge is placed on split or shared plates.

Perhaps there's a reason Fort Worth is a steakhouse town.

Ambience, great food, and our place for special occasions. The french onion soup is a delight, and the menu always full of wonderful choices. The chef has come and asked us how our food was on many occasions, adding to the personal touch. The staff is wonderful, and we always look forward to going there. Every dish has been well prepared and we have always enjoyed the visit.

What was to have been a special birthday dinner for my wife turned out to be a supreme disappointment. While most of the meal was good, her entrée was not, and the handling of the matter by the staff was less than satisfying. My wife’s entrée, chosen from the “Menu Classique” and called Escalope de Veau Chasseur, better know to us westerners as scallopine of veal, was tough and difficult to cut even with a steak knife. When we pointed this out to the server she took the plate and, accompanied by one of the hosts, went into the kitchen. Nothing further was said until just before our dessert was served when another host appeared at our table with two small dishes containing a couple pieces of cheese, a piece of toasted baguette, and half a strawberry. He agreed that the veal was tough and stated that it had probably been cut "too high on the leg.” He said the little dishes of cheese were complimentary. After dessert, we received our check for the full amount of the meals ($125.00) with no comment. I should note that the dining room is small, with perhaps 20 tables in an area no larger than 1000 square feet. There was probably some concern by the staff that no notice should be taken of our problem. While this was one of our favorite restaurants, we will be reluctant to return.