5/5 Saminda W. 1 year ago on Google
Absolutely
splendid
meal
from
start
to
finish
with
attentive
and
informed
service
in
this
warm,
dimly
lit
saloon-style
farm-to-table
new
American
restaurant.
We
started
with
a
quartet
of
creamy
deviled
eggs
accented
with
crispy
onion,
on
a
delicious
bed
of
pickled
carrot
and
radish
slaw.
Next
we
shared
roasted
bone
marrow
with
grilled
bread,
accompanied
by
pickled
pistachios
and
for
seasoning,
some
coarse
salt.
The
extraction
of
the
marrow
is
a
bit
of
an
experience
but
the
wait
staff
are
excellent
guides
so
don't
feel
shy
about
asking.
The
reward
was
worth
it,
the
fatty
marrow
with
a
pinch
of
salt
on
the
bread
was
everything.
Next
was
the
cucumber
and
feta
salad
in
a
gorgeous
green
lemon
balm
emulsion
with
chive,
fennel
and
benne
seeds.
Vibrant
with
cool
flavor,
it
also
served
as
a
palette
cleanser
from
the
marrow.
For
our
mains,
we
split
two
dishes:
the
burger
and
bucatini.
The
burger
with
white
cheddar
and
smoky
bacon
was
perfectly
cooked
and
literally
dripping
with
indulgent
flavor,
and
the
fresh
lettuce,
tomato
and
onion
added
balance
and
texture
to
each
bite.
The
bucatini
was
a
savory
delight,
with
a
perfectly
ground
and
blended
dry
pork
ragu,
accented
with
chives,
garlic
chips,
and
and
sarvechhio.
It
needed
nothing
more,
a
fully
complete
and
engaging
dish.
We
finished
the
meal
with
the
candy
bar
dessert,
with
caramel
and
chocolate
mousse
bounded
by
thin
and
crunchy
shortbread.
Heaven.
Throughout,
I
sipped
on
a
very
boozy
cocktail
called
the
Ambisinistrous,
with
bahnez
mezcal,
rye,
campari
and
foro
amoro.
Registers
like
a
Boulevardier.
Strong
but
well
balanced.
Staff
was
extremely
friendly
with
collaborative
service.
Recommend
highly.
Can't
wait
to
return.
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