We revisited this small, neighborohood restaurant last night, and as before, it was a pleasant experience, at least in some respects.The food continues to be fresh, local, and creative - it is the presentation, or plating, that I don't care for with some dishes in particular - more on that later - and one more, very annoying thing that many restaurants do as it relates to seating.
We arrived shortly after 5:30 as eating out early is our want, and were seated quickly - only one other person seated inside the restaurant - and we were placed directly across from her, in this small restaurant which is not at all suited for quiet conversation, under the best of circumstances. I wanted to be seated elsewhere, but my wife shoosed me - twice. It got better - the next three parties in were seated in a four table area of us - communal dining, you gotta love it. I did mention that the entire remainder of the restaurant was EMPTY.
Now, on to the food. Mi Esposa started with the mussels - a very nice serving, but somewhat smoky tasting for us - a lite garlic and white wine broth seems better. I had the Foie Gras & Bone Marrow - a great tasting combo with no healthy attributes at all. The bread was super and you got your own little spoon to dish out the marrow. All undersized utensils seem to infuse one with a sense of glamour and entitlement.
We also tried the Salmon Cake entree and the Fried Soft Shell Crab plate. The Salmon Cake was incredibly rich, and it was stacked on some greens, with broth or sauce in the bottom of the bowl. This is the kind of presentation problem I mean. It is quite impossible to simply eat the Salmon Cake in the bowl without everything moving into the broth at the bottom. Simply not an approach I like - everything becomes a stew or soup.
The Fried Soft Shell Crab were perfectly, and very lightly, fried. I had ask that the items in this dish be separated, no mounding, and any sauce was to be on the side. The sauce was put directly on the crabs despite my request, took away from the dish - those crabs needed no sauce of any kind. Will simply never understand the current fad of piling, stacking, and saucing every aspect of every dish.
The service here is simply excellent, though things can be slow coming out of the bar. The folks are friendly and efficient. And as I said, the food can be very good, but there are aspects of this restaurant (the cattle call seating, the open room with its noise, and the food presentation) that keep it from being a real favorite, and will limit our visits. Tastes vary, and other folks love this place, I'm sure.
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