Arts and Crafts-style lamps cast a warm glow over the booths and tables at this popular spot. The cooking is hearty but not stuck in tradition; look for a red-wine braised lamb shank served with a porcini risotto cake, or sage gnocchi with a rabbit Bolognese sauce. An attractive, well-stocked bar provides a congenial setting for cocktails or for desserts such as chèvre cheesecake with pears and pecans.
Posted by JBTTBJ from Southern CA on 5/4/07
We had an advanced reservation (by a month) and were seated near the door. This meant exposure to a cold blast for every entry and exit of the building for the evening. We made a BIG mistake ordering their Oyster Rockefeller appetizer (in addition to steaks, fish, and the waiter's recommended rabbit) - the Rockefeller was not like anything we had ever experienced. Imagine: cold oyster with hard grated parmesan and dry bread crumbs. Hmmm - it was supposed to be "braised." After inquiring on the "braising technique," we decided to try one more (one of us passed on another try) and the 2nd came out like the 1st batch. After expressing our distaste, we were served by the water boy for the remainder of the meal and we were charged for the culinary experimentation. Will not be back and will not recommend it.
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