Service: A1! We had an amazing service, super friendly & very attentive: Water was always filled up, plates & utensils were swap after every single plate.
Atmosphere: Some what "homey" yet still chic, had a very charming aesthetic.
Food: I had the tasting menu which was 75$ per person, it was worth every dollar, highly recommended! (menu changes often based on season, month, & ingredient's availability)
Part 1 of the tasting menu
Unlimited Sourdough bread with butter: 10/10 (Very good homemade bread, can't complain about unlimited bread!)
Tuna Tataki with Melon, Tomato, Jalapeno & Shiso: 6.5/10 (unfortunately the only dish that was underwhelming to my taste, refreshing tho)
Beef tartare, eggplant, green beans, marjoram, basil, parmesan: 10/10 (Delicious! full of flavor, great balance, execution & seasoning)
Pan fried oyster mushrooms with smoked feta, shallot, bread crumbs: 9.5/10 (Delicious! Mushroom had a nice lard flavor to it & the smokiness of the feta really paired well together. Another dish that was well executed & well seasoned. Honestly, the bread crumbs was a nice texture additive, but the bread soaked all the oil which made the dish a bit heavier than it already is. Perhaps in a smaller quantity or simply omitted would have been better.
Part 2 of the tasting menu
Artic char fish confit with slight grill, squash, miso, capers & elder berries: 7.5/10 (The fish was cooked flawlessly, execution, flavor, texture were all there, however I feel like everything that came along with the fish did not complement nor enhanced the fish. As a whole dish, I felt like it missed the mark.)
Beats, peach, vadouvan & labneh: 9/10 (Very unique dish, which had a nice mix between refreshing & sweet & creamy & spiced, great contrasting flavor profile that complimented each other. It is served at the same time as the Artic char fish, the sweetness, tanginess & spice help elevate & bring forward the gentle herby flavor profile of the Artic char fish).
Part 3 of the tasting menu
Lamb made 2 way - pulled lamb & pressed for crust & grilled & sliced. Squash, hazel nuts, Groundcherry, fir tree, served with sherry jus. 9.5/10 (The lamb were cooked perfectly, nice & tender, not gammy at all! The sherry jus was packed with umami, the squash was amazing, & the groundcherry added a nice tangy sweetness to the dish. Fantastic dish! It would have been perfect if the dish was not as sweet, however the broccolini served along with the dish balanced the overall of the serving).
Broccolini, nasturtium, shallot, garlic, & leek. 10/10 (Great side dish with the Lamb, full of fresh & herbal flavor to complement the main dish).
Part 4 of the tasting menu
Pre-Dessert: Financier cake with homemade jam & grated cheese. 9.5/10 (Very tasty bite, balanced sweetness, fantastic texture on the pastry, the cheese added a good complexity to the flavor, but the smell it emitted was a bit too pungent for a dessert).
Dessert: Cheese cake on top of graham cracker crust, raspberry water with sorrel oil, fresh raspberry, celery bits, sorrel leaf, & dried flower raspberry sorbet. 10/10 (The best dessert I ever had in my life, I could have 10 serving of it without getting sick of it. It was refreshing, delicate, light, well balanced, a mature sweetness. A symphony of flavor & texture! Perfection.)
Highly recommended!
