wanted to love it, but the hype exceeded the meals my group was served. Pickled herring was overwhelmed by a too-rich sauce that smothered the acid simplicity of the fish. The famed chicken liver mouse lacked seasoning. To eat delicious chicken livers done right, with beautifully caramelized onions, go to the Spotted Pig in Manhattan. The strip steak was overcooked (not medium rare as ordered), under seasoned, and plastered with moist, shredded brussels sprouts that obliterated any hard-won grilling crust on the steak. Who would do that? A crab pasta was gummy, had no discernible pieces of crab at all in the sauce, and was a flat out FAIL. Desserts fared worst of all. Lime curd tart had a lovely bright taste, but rubbery jello-like texture that made me think of school lunches. Chocolate flour less cake paves were over-salted (for once, seasoning...but why in the dessert of all places) and unappealingly cold/hockey puck-like texture. Service was always welcoming and pleasant, and the wine list had a number of great options but was on the high side of pricing. I liked the ability to order glasses, carafes or full bottles for some wines. Again, I really want to love it, as the vibe is great, the room attractive, and the service solid. But, this place needs to show more simple love of food, and less focus on clever presentation, to justify its reputation.
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