2/7/2014 - I saw this restaurant reviewed on TV twice so I wanted to try the food (now there are several locations with the same name, but I was still game). The location leaves a little to be desired (but I'm from the NYC area so it was ok with me). It seems that there is one area for reserved patrons, a bar and an area for walk-in patrons. The restaurant had a "rustic" feeling and the wait staff was polite and friendly enough. I started with an app of crispy pork belly, house pickled, veggies and apple sauce. The pork belly (one of my favorites) was a little over for my taste (I am a 'rare' kinda gal even though you're not suppose to serve pork that way) and I thought that the pickling would be strong but it was just enough, the apple sauce seemed home made (and it took me back to the sauce I made for my babies). The was a $9 app and the pieces were small but pork belly is not as cheap as it use to be, it was very good. My husband had Duck Fritters for $10 for an app with duck, goat cheese, risotto lightly breaded and fried. He loved them, me (I hate duck) but I could not detect the duck but I thought it was a very good app. We then proceeded (after a very LONG wait) with Seafood Manicotti that had fresh pasta, gouda cheese and San Marzano cheese. This was excellent (except for a portion that was a little salty). I ate half that nite and the rest the next day and I thought it was better a little older and cold. My husband had BOUILLABAISSE COD, SHRIMP, MUSSELS, TOMATO FENNEL BROTH, SMOKED TOMATO ROUILLE and THIS DISH WAS EXCELLENT, it was the best dish I have eaten in some time. The mussels we not the best I have eaten, but the rest of the dish was to die for (I told him to hold on to his dish...... ). Kodos to this chef because he did this dish justice (they should try coming to New York City because I think they would do very well). Normally, I wouldn't leave a tip or even stay for the rest of my meal after waiting so long after my apps, but this was more than worth it. I would highly recommend this place to anyone (I'm still dreaming about it). Great job Chef!
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