On a recent visit to Montgomery we looked to on-line reviews and had an excellent meal as a result. I love meals with fresh local food and dishes with a creative twist and this was all of that. The atmosphere was relaxed and pleasant. We got there just as it opened and so we were all alone for awhile before it started to fill up, which was nice.
The bread that came with the meal was thick and heavy and I'd not eaten all day. I had them bring me more, it really hit the spot as a starter. The chicken skins had rave on-line reviews so we tried them. It was a really unique dish. They were thick, relatively hard, salty and had a taste very similar to fried pork skin (which is what I would have guessed it was). My wife ordered the shrimp gnocchi which had Parmesan- Reggiano cheese. The gnocchi was very large, much larger than any gnocchi I've ever seen and it really worked for me. The gnocchi was soft, moist and flavorful. I'm not normally a big fan of gnocchi, or pasta in general, but this is a dish I would order if I went back. My wife, who is a big gnocchi fan, says she likes smaller gnocchi because the smaller pieces pick up more of the sauce per bite. The grilled lamb ribs were excellent. The ribs were meaty and had a bit of a vinegary taste. I'm a huge lamb fan and could eat a whole meal of these. My wife ordered duck with greens and sweet potato, I believe. This was my least favorite of the dishes we had. The duck was a little chewy and not as flavorful as lots of duck I've had in the past. This is a dish I would not order again.
The real gem was the pheasant cooked two ways. It had a buttermilk fried leg and thigh, a poached breast, and a sort of seafood sausage. I've had pheasant many times and it tends to be dry. The pheasant breast was very, very moist, had sort of a sweet taste, I think because of some added sorghum, and was divine. When we had Wesley True, the owner and chef, visit our table, which was a real treat, I asked him how he'd cooked the pheasant breast. He indicated it was cooked sous vide for two hours at something like 200 degrees. The leg and thigh was good, but I'd have traded them in for more breast - not something I would normally say as I always prefer dark meat over white meat. My understanding is that the seafood type sausage was an amalgamation of various types of seafood. I originally thought it was a light sort of veal sausage - very good.
I would love to go back here and try every menu item. This is "Truly" a great restaurant.