This subterranean hot spot is sophisticated yet rustic, with an open-beam farmhouse ceiling, sleek blonde-wood chairs, contemporary art, and a floor-to-ceiling glass wine "cellar" in the main room. The menu relies on simple, subtle flavors in specialties such as grilled beef tenderloin with a grain-mustard sauce, and traditional pasta dishes like house-made fettucine Bolognese, spinach pappardelle, and spaghetti topped with Maine lobster.
Mar 8, 2005
Everything was good, but not more. The environment is nice, tables not to close together and not too loud. The food was good, service was good, paid what you would expect to pay.
May 10, 2002
My fiance is a local...but because we're a young couple, we got snubbed by the server...I hope she appreciated the really generous tip we STILL left her...