It is super white tablecloth...jacket required kind of place. Also, because I made the reservation for Turkey Day, the place was filled with wealthy WASP-y Americans. Dave and I kind of had a kick talking about and guessing what everyone else's story was.
So on to the food/service/ambiance.
Food was gooood. There was a lot of restraint in each dish. What could have been excessive use of certain new techniques came out with a great counter-balance of French culinary tradition. I am going to apologize in advance for my woefully inadequate descriptions of the food. I somehow failed to grab a menu and therefore only have my hand notes to go off of. Suffice it to say, this is another Sheila "must go" recommendation.
Amuse: marrow with celery mousse
1. Scallop with grapefruit marmalade
2. White fish with eggplant puree
3. Passion fruit souffle
I must say my favorite, was the scallop dish, which was raw brilliance cut with the nuanced acid of the grapefruit marmalade. Also, although I am not a souffle person, this one was great with a passion fruit cream.
I think I also owe a bit on the service at this place. Awesome! It was not in the ass-kissing sort of fine dining school of thought, but just seriously tight. It was a smooth symphony, with everyone chiming in when necessary. Dave is not a fan of any of this, but I appreciate it given my own service background.
Also, although the ambiance is a bit stuffy, the place has definitely gone through a decor overhaul in the last few years. It is done up in a non-offensive melange of creams and browns with comfy banquettes...which I like! They also sit people side by side, which is great if you are with a special someone...or close friend!
So all in all, this was a win, albeit an expensive win....save this one for a special occasion or holiday, but make sure to give it a go.
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