Went for a christmas and had a set 4 course menu.
Great location on market street - lively and friendly set. Most staff seems french so we had high hopes for the food.
This dinner did not come with wine pairing so we chose a lovely french bourgogne from the list. This was however sold out the friendly waiter informed us after having gone to fetch it.
Well these things happen, so we chose an oregon pinot noir that looked nice - from 2008.
A 2009 bottle arrived. When asking about this the waiter said this was all they had - the price would be same as for the 2008 bottle - and would I like to substitute with something more powerful - like a syrah? So we went from a 74$ bottle (sold out) to a 54$ bottle (wrong vintage) and ended up with a 28$ syrah (they knocked 8$ off for the trouble).
Anyway this just to mention that the wine experience was far from what Id expect at a place like this.
Now for the food: The amuse bouche was decidedly strange : some lovely cured ham that came with a sort of sugar coated alcohol bubble shaped like an apple next to it. With powerful stuff inside. It actually complimented the ham nicely but was perhaps too strong.
The appetizers were however lovely: A great lobster bisque and my dining companion had some equally lovely fresh crab.
The main event was indeed the best: wonderful filet mignon accompagnied by tender braised beef. delicious simple and well prepared.
The veal tenderloin also turned out to be scrumptious and a true light to eat.
After this however cam the strangest palate cleanser I ever had. Some cold concoction of very strong apple based spirit. Absolutely undrinkable and totally destroying the wine experience (or what was left of it ).
The desserts were good however: Lovely gingercake with merengue topping and a good run-of-the-mill chocolate mousse .
So all in all a slightly mixed experience this evening.
Great atmosphere - friendly service, and excellent main courses. The wine list clearly needs to be updated according to what they actually have in stock and this could be done much much better for a french establishment such as this. If these things get cleared up and the slightly less successfull experiments into avant gard cooking such as the amuse and palate cleanser - then this could end up being a really good brasserie/bistro.
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