My wife and I were seated next to the chef's counter on the bottom floor in the back of the restaurant. We received three amuse bouche from the kitchen throughout our meal, which was a nice touch. We ordered a lot of different small plates.
Whatever you do - order the steak tartare toast - it's UNREAL!
Oysters- Amazing! I loved the vinegar sauce they came with the oysters were fresh and flavorful.
Roasted Half Chicken - Wow... now this was a chicken done right. It was so juicy, tender, and flavorful. The skin was crisp and well-seasoned. It probably was the best roast chicken I've ever had. It was also served with some shishitou. Get it!
Aortic Char with Crispy Skin and Dill - I LOVED this! The fish was fresh and flavorful and the crisp skin added interesting texture.
Roasted date cake with orange cardamom toffee sauce and coconut gelato was to die for!
The cocktails were equally great and I loved how the bartender made sure to pair each according to which course we were having next.
Chef Vernick was friendly and spoke to us several times throughout our dining experience.
Needless to say the service was great. The waiters are all witty and helpful, they really bring out their personalities at work and I think that's fantastic. Overall, a MUST TRY!!
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