First, the service here was first rate. They knew that I had dined here previously, but that was more than seven years ago when they were Craigie Street Bistro. The waitress was fun and helpful, and made sure we had a brilliant experience.
Second, the food was out of this world. Pasta rarely makes it on the menu these days, but when Tony Maws decides to create a ragout from boudin noir, order it an thank your luck stars as we did. The asparagus with green almonds and a sunny side up egg was vegetable perfection. The goat rillettes with shaved pork belly and roasted bone marrow were paragons of meatiness. The short rib with tamarind and apricot glaze and halibut with schmaltz were a perfect combination of classic French technique and creative flavor profiles. Dessert was over the top.
Go. Now. You'll love it!