Nice remodel with a lovely view of the kitchen through a large glass wall. Big change from classic french to a newer, lighter french or fusion or something near french that focuses on smaller portions, lighter preparation, continued emphasis on presentation.
Four of us had dinner at the Bocuse. A monkfish stew was very good, but instead of a stew my wife described it as islands of fish and vegetables in a broth. My venison was very good, but a little more well done than I would have liked. One of us had braised short ribs that were excellent, but a little smaller portion than he would have liked. The fourth diner had guinea hen which had been boned and pressed . All very tasty and interesting.
Desserts were outstanding. I had a chocolate two ways which was sinful, and the smorgasbord of desserts for two was very good.
Not inexpensive to eat here. We paid $120 per couple (tip included) with just two glasses of wine and one mixed drink for the four of us.
Only suggestion for it being a better dining experience was to work some on the menu writeups. Perhaps viewing the dining experience as a learning process for the diners as well as the staff would help with this suggestion.
We'll go back. We liked the predecessor restaurant, and we liked this one.
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