Our dinner the first night was excellent and it drew us back into the restaurant a 2nd time, but the food on our 2nd visit was average at best. Still I think this restaurant deserves a bit better than an average rating.
Beck's seafood salad was a delight with prawns, calamari, flowers, black currants and mango sauce on the plate, and so was the gravlax served with asparagus. Their version of a beef carpaccio was very good with avocado, capers and what appeared to be huckleberries. The marinated olives made a nice appetizer, and the roasted potatoes with flaked salt worked nicely as a side dish. The cheese plate had generous portions of 3 flavors of cheese and came with several kinds of crackers.
On the other hand, Beck's steamed mussels looked great, but were grossly over cooked and under seasoned. All we saw in the way of flavoring was onion, with a garnish of uncooked arugula. We couldn't even taste the onion and there was no wine used to enhance the flavor. We had no desire to dip their great bread into the tasteless broth. This was a clear miss. Our other selection was "prime rib". Something was definitely lost in translation as we were served a steak with little flavor, the sides were large cubes of roasted potato and beet that were served unseasoned. Although we had fully expected to order dessert, we ended up leaving without it due to our disappointment with the meal itself.
I'd give it another try just because the staff and chef were so gracious and our 1st meal there was so good.
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