The menu consists of a good number of dishes, unfortunately for me, on this instance, a lot of of them included components that weren't particularly to my liking: for example, striped bass had caviar (I know, I know.. but I don't), and I'm sure a lot of its $36 price tag had to do with that. I didn't want to order it sans caviar, and have to ask/assume a discount, so since the other fish on offer was char (another un-favorite), I went with mussels ... which honestly I don't love, either, but these were certainly nothing to write home about. They read better than they tasted, but the thick slice of baguette in the base of the bowl soaked up most of the delicious garlic-fennel broth rather than leaving it spoonable, which would've been a nice remedy for the chill we had recently escaped. I probably would've been better of with the chicken with Turkish Urfa Biber, in retrospect, but gut-reaction to chicken is usually as the cautious default... I
thought mussels had more potential. Alas. All the other entree options are meaty or starchy: again, I didn't order well, as the grass-fed short rib braise might have proved more satisfying? Tough to know, though, because nothing I experienced nor have read really elicits a return. Such was another entree, a risotto bolognese that was just too... everything. It might've made a good passed app. converted into an arancini-like tidbit, but the
impact of dense veal, rice and cheese was just deadening after a few bites. Luckily, a side of brussels sprouts contributed a modicum of green, even if it was somewhat muted after profound roasting. Not a huge portion, but at only $7 a necessary investment given our order.
enjoy the quince tart we took for dessert, but that might've just been in comparison to the mediocrity of the rest of our meal. The fruit was perfectly dense and sweet, and lthough the crust a little tough underneath, it softened up nicely with the generous scoop of vanilla gelato. Plus, the plate on which it was served was so charming.... too bad some of its charm doesn't rub off on the rest of the restaurant.