The restaurant has a very warm and intimate atmosphere with only about 12 tables.
The filet mignon was grilled over a wood fire and topped with boursin cheese- it was really excellent. The lavender-rubbed lamb kebabs were also delicious.
The chef makes all his own pasta and fresh perogis. And as I am a dessert fan, I am happy to say there are numerous delectable desserts- one of my favorites being the lemon mousse made with marscapone cheese.
Every time I have been in, the service and food have been super.
This is a BYOB restaurant, so you can bring whatever wine you want and there is no corkage fee.
There is also an online site, so we were able to order the various-flavored biscotti after our visit.
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