I like it when the chef delivers the amuse-boucheé. Soupçon ( a very small thing) is a very small restaurant hidden in the alley behind a very large and noisy Kochevar's Saloon on Elk Street at Second. They have two seatings and reservations are hard to get. Plan ahead. The amuse had as a center piece a delicious slice of New Zealand Elk. We had the white cucumber gazpacho with a nasturtium leaf, paprika and mint infused truffle(?) oil garnish. The presentation of our Sea Bass was magnificent. Service was impeccable. The chef comp'ed our desserts because he felt he'd not sent them out quickly enough, but we'd barely noticed. An overall great experience with an imaginative menu which changes constantly.
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