- 総合評価 3
- 料理 4
- サービス 5
- 雰囲気 2
Overall a nice experience and we will be back. Our server was excellent and she was very formal and appropriate (unlike another server at an adjacent table who insisted on telling people what his favorite dishes were, my pet peeve). We went for the whole three courses plus dessert. It was mostly good and the prices were commensurate with higher end hotel dining.
The wines by the glass had some excellent choices and were served properly. We did not take advantage of the resident Sommelier but would have with a larger group.
First courses were mixed. The Ceasar Salad was tasty and the dressing was not overpowering. The marrow appetizer was disappointing. The toast points were very burnt and the marrow was under a bunch of vegetables and an overwhelming dressing and sauce. Honestly, I'm not really sure there was any marrow at all. Less is more with this dish in general. A quartered femur with a little oil and garlic and light salt under a broiler with some lightly toasted sourdough... that's all that is needed.
The pasta dishes were excellent! We had cacio e pepe and the house special bolognese. Both were super tasty and reflected the menu descriptions accurately.
Entrees were mixed. The porkchops were tasteless and had none of the flavors described on the menu. The venison tenderloin, on the other hand, was perfection when cooked as recommended--lightly seared on the outside.
The desserts were very good. The chocolate cake was small and dense and decadent and just the right amount. The tiramisu was in its own ramekin but it was enough for four people! The soaked lady fingers were too soaked and had becomea grainy liquid in the bottom, the creme fraiche was a good amount and delicious, but the cocoa powder was way too thick on top. A little cocoa powder goes a long way. This was overpowering. The flavors though were very very good. The espresso pefect but missing a lemon twist and a lump of sugar.
The almond cookie at the end was a wonderful delicious bonus!