5/5 Beth M. 2 years ago on Google
We
went
here
8/21/2021.
The
service
was
fantastic.
Even
though
it
was
onlyCarly's
fourth
day
working
here,
she
was
attentive
and
very
knowledgeable.
The
drinks
were
on
spot
thanks
to
the
skilled
bartender.
The
atmosphere
was
eclectic
with
a
coffee
house
feel
in
front
and
speakeasy
in
back.
The
women's
bathroom
was
awesome
with
complimentary
toiletries
but
I
was
told
by
my
fiancé
that
the
men's
bathroom
was
just
your
basic
bathroom.
There
was
a
wide
range
of
clientele
visiting
the
restaurant
that
night
and
very
enjoyable
live
music
playing
in
the
back.
We
stuck
to
the
appetizers
for
our
first
sample
of
the
menu:
1.
Crab
stuffed
piquillos:
They
came
out
the
perfect
temperature
and
the
crab
was
not
overwhelming.
The
lemon
adds
a
level
of
brightness
coupled
with
crab,
cheese,
capers,
jalapeños
and
creamy
corn;
better
than
piccata
ever
could.
They
removed
the
peppers
charred
skin
like
you
would
do
to
a
poblano
in
verde
sauce.
Although
the
breadcrumbs
got
lost
in
translation,
the
complete
dish
combines
all
the
flavors
together,
perfectly
seasoned,
to
deliver
the
unrefined
southern
flavor
packed
punch
that
is
completely
addictive.
2.
Beef
carpaccio:
Presentation
was
gorgeous
with
broth
poured
on
at
table
side.
A
simply
plated
dish
with
complex
flavors.
I
am
typically
not
a
fan
of
raw
beef
but
it
was
delicate,
rich,
spicy
with
a
tang
of
vinegar
and
the
crispy
shallots
offered
a
contrast
to
the
lusciousness
of
the
dish.
I
understand
what
the
quail
egg
did
for
the
dish
but
if
they
were
to
sacrifice
sophistication
for
a
creamy
cheese
like
burrata,
the
dish
would
be
in
the
stratosphere.
Although
this
is
served
in
carpaccio
style,
the
triumph
of
this
dish
lies
within
the
fusion
of
flavors.
Fillet
was
pounded
thin
like
a
cold
cut,
however,
due
to
the
citrus
vinegar
addition
it
was
further
tenderized
as
if
it
was
a
ribeye.
Fillet
is
generally
bland
but
the
fat
was
replaced
with
umami,
therefore
perfectly
executed.
The
addition
of
Parmesan
was
unnecessary
since
the
subtle
Vietnamese
flavors
stole
the
show.
3.
118
Fries:
Dish
was
served
amidst
cast
iron
with
a
generous
drizzle
of
au
jus
done
table
side.
Fries
were
not
soggy
initially,
brisket
was
tender
and
juicy
and
the
au
jus
was
sweet
and
savory
like
a
true
beef
reduction.
Cheese
curds
and
parsley
give
it
a
poutine
impression
but
remain
a
perfect
garnish
instead.
The
real
surprise
to
this
dish
was
the
pickled
onions.
Not
traditional
within
poutine
nor
beef
au
jus,
but
cut
through
the
richness
of
the
cheese
and
fatty
brisket.
The
fried
potatoes
were
still
pronounced
enough
to
contend
with
the
sweetness
of
the
au
jus.
This
dish
is
a
triple
threat!
1 person found this review helpful 👍