An evening here is no regular weekday affair. As Chef/partner David Bull intended with this crisply elegant fine dining concept, this restaurant is ideal for special occasions. The austere, yet comfortable dining room offers an inviting warmth, paired with impeccable service. Bull recently debuted the first ever a la carte choices, with standouts like flash seared Hamachi and Uni tagliatelle with calabrese peppers. The seasonal prix fixe menus (three- and multiple-course) still feature meticulously crafted dishes such as crispy pork belly crusted with whiskey bacon marmalade and espresso-rubbed prime rib-eye cap with smoked caramel. Order from the extensive wine list, or simply request a full pairing selection from the in-house sommelier.