Vernick was all it was cracked up to be. Comfortable, casual atmosphere and simple dishes executed perfectly. Dinner started with an amuse bouche of butternut squash soup with a hint of cayenne and creme fraiche floated on top. It was dreamy and balanced and a great seasonal touch. We tried a few different toasts, the group concensus was that the charred spinach and fontina was the best. I had the black sea bass with tomato sauce. It did not disappoint. The brussel sprouts were caramelized deliciousness, the salads were beautiful and tasty. The best dessert was the apple crisp, the caramel was fantastic and balanced the tart apples. We sat downstairs and I really enjoyed watching the chefs in the open kitchen. We are a discerning bunch, and left with no complaints. Yum.