Overall very enjoyable meal and great service. Many seemingly classic or traditional-sounding items on the menu, yet everything is prepared in a very delicate way.
We started with the pork rillons and potato mille feuille, which were both terrific. The pork rillons are first cooked sous vide and then flash fried, so you get a crispy bite before getting into very tender cubes of pork belly. The potato mille feuille was equally impressive, if not more so, with paper-thin layers of potato. It was fun to try the three different sauces that came with it, but I would've been happy just playing with the potato layers alone -- do I eat a big cross section bite, should I try to peel back and count the layers and eat them individually, or do I go somewhere in the middle?
The highlight of the entrees was definitely the grilled long rib, which was fall-off-the-bone-no-knife-required tender. It was packed with flavor and delicious, but certainly on the heavier considering both the richness of the cut of meat and the preparation/sauce.
We also tried the Atlantic wild cod, which was the weakest link for me. I was expecting a whole filet of fish, but it was actually chopped up pieces of the cod on top of a bed of the white bean puree. It wasn't bad, but perhaps just too different from what I was expecting (and hard to shine next to the long rib).
Would love to come back another time to try more items!
We started with the pork rillons and potato mille feuille, which were both terrific. The pork rillons are first cooked sous vide and then flash fried, so you get a crispy bite before getting into very tender cubes of pork belly. The potato mille feuille was equally impressive, if not more so, with paper-thin layers of potato. It was fun to try the three different sauces that came with it, but I would've been happy just playing with the potato layers alone -- do I eat a big cross section bite, should I try to peel back and count the layers and eat them individually, or do I go somewhere in the middle?
The highlight of the entrees was definitely the grilled long rib, which was fall-off-the-bone-no-knife-required tender. It was packed with flavor and delicious, but certainly on the heavier considering both the richness of the cut of meat and the preparation/sauce.
We also tried the Atlantic wild cod, which was the weakest link for me. I was expecting a whole filet of fish, but it was actually chopped up pieces of the cod on top of a bed of the white bean puree. It wasn't bad, but perhaps just too different from what I was expecting (and hard to shine next to the long rib).
Would love to come back another time to try more items!
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