We planned a Valentine's Day dinner a couple of days early at Gezellig, and the first clue that something was different than the other Beckta properties was that we could get a reservation with only 5 days notice - granted on a Tuesday night, however.
The restaurant is agreeably finished in a dark steel blue with blond pine tables and counters and steel blue leather covered-banquettes and attractive pendant lighting. It is bigger than expected, with an upstairs expanding the seating area.
The menu is a manageable size, with a half-dozen or so of appetizers and mains, plus two-three "for two" mains as well. Prices are reasonable.
We opted for the wasabi ceasar salad and the warm beet salad. Both were good, however, the ceasar had only a hint of wasabi, and the beet salad was at room temperature. The beets were nicely roasted, and came with a generous serving of a deliciously mild sheep's cheese. Crispy julienned chiogga beets garnished the top.
Our mains were the short rib steak and the lamb shank. Again, both were good, with reservations. The steak came with an attractive crust, fries and a vegetable side that was mostly mushrooms with some Brussels sprouts; the expresso aioli was unexpected and tasty. The lamb shank appeared to have been pressure cooked with little to no seasoning and then finished with a glaze which was flavourful, but did not penetrate the meat at all; not the deeply flavoured meat you would expect to get with braising, although it was extremely tender. The spaetzle was delicious, tossed with greens and with marmalade the predominant flavour - quite sweet. Five or six lightly roasted grape tomatoes appeared in place of the advertised pepper coulis. We followed the wine pairing recommendations on the menu and were not disappointed.
The dessert was perhaps the highlight. We split the sticky date pudding which came in a luscious pool of caramel with ice cream on top - it was divine.
Service was fine.
All in all, a decent and languorous (>2 hrs) meal in an attractive setting.
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