First post in forever. I am inspired sufficiently to come out of semi-retirement as I remain professionally semi-retired.
The chef from Australia and his wife from Austria have set up a beautiful and spacious room. The open kitchen is immaculate and totally visible. Nothing hiding behind closed doors.
We started with a sous vide egg opened table side and poured into a bag of home made potato chips. Shaken like a martini. Crisp, gooey, amuse-bouche for $5. Get it and share.
The Char grilled Octopus was perfectly cooked and delicious.
The Heirloom Carrots with honey, cumin and other stuff were an astonishing pleasure. Don't miss them.
The slow cooked duck egg and duck prosciutto were hidden beneath the spaetzel and chopped walnuts. You needed to flip the dish open to expose the components.
Our entrees maintained the high quality that the small plates brought.
Fish for 2: Butter poached whole fish was finished with tasty goodies. Good thing that my wife expertly fileted it so she and our daughter could fully enjoy it.
I got a cheek.
The Braised Duck Leg Ragu was served with house made Gnocci that were light and ethereal.
Since they had a Buffalo Ranch Sweatbread app with Avocado Moisse, I asked if the chef would make it into an entree with Morels added. He kindly did so much to my delight. Spicy, earthy, yummy.
We loved the Semifredo dessert and a Chocolate dessert that I only got a small taste of, but completely enjoyed.
Bring your good wines to this place and share them with the chef and his wife.
The servers were well informed, eager to please, helpful in ordering, and always accessible without hovering.
I highly recommend this place for true foodies.
Kitchen chefs. Not pictured is Nadine Ryan who runs the front and, I'm sure, much more.
Sorry my pix are dark and a bit yellow . When I grow up I'll figure how to correct this with my phone camera.
