this review comes right down to the food, which was quite uneven during a recent visit. we decided to come for the sunday supper, an opportunity for the chef to show us what they could do with five courses. the breads were excellent, especially the fennel foccacia. the Soufflé was the strongest part of the menu, with the pork belly a solid second. my wife and daughter were a little put off by the sheer size of the pork belly portion, but i had no problem--perhaps pork belly might have been better served as the primary ingredient of an app. however, the tres leches cake as dessert was just off, and the ravioli was plain bad--undercooked, and the pasta was rolled way too thick.
the room itself was handsome, and the service team were slick, warm and attentive--they cannot be faulted.
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