The canapés brought to your table are the first clue that it's going to be a great meal, but we are not surprised. We've followed Chef Enzo Fargione from his earlier restaurant, Barolo, to here, so we know what we're in for. He can almost always be seen preparing food in the open kitchen, greeting guests as he works. The food creations -- the best word for them -- are inspired by his native Piedmont, Italy but not strictly "Italian" in the traditional sense. He takes familiar ingredients and turns them into something exciting by combining them with the unexpected and presenting them cleverly. The open kitchen gives it the effect of going to someone's home -- a very elegant house -- for dinner. The space is posh, in hushed, cool tones and the wait staff is sophisticated. They are conversant about the menu and, as it should be at fine restaurants, they are enthusiastic about the creations they bring to your table. There are usually 2 or 3 people attending to you in some capacity. The wine list is extensive and as you'd guess, is impressive on Northern Italian wines. If you like Nebbiolo, Barolo and Barbaresco, you will be in heaven. But there are many others. Let the sommelier walk you through the list. There are usually 2 tasting menus and they can be paired with wines, or not. I have tried them and each course has been a thrill... and not overfilling. Presentation is elegant and sparing without being stingy. You will be full at the end of the meal! At the beginning of the tasting a server brings you a quartet of olive oils paired with different flavored rock salts, which you can sample with the bread of your choice. The bar is excellent too. I asked for my single malt scotch neat with "rocks on the side." It came from the bar with a sizeable "ice ball" in a separate glass, which is a great way to have scotch on the rocks. I have only seen this in Japan before. I mention this because these perks are typical of what you'll experience. It's all about the details here and few, if any, are overlooked.