.Another building that looked industrial but contained a very elegantly appointed dining room. They offer 2 tasting menus – nearby and faraway – with the former supposedly highlighting local products and the latter involving some suppliers not quite so close. We chose the faraway but in hind sight have wondered if the chef favored and we should have ordered the nearby. No one from the kitchen ever made an appearance. Some service issues plagued us here with extremely long wait times between courses and many of the courses were difficult to eat with the utensils provided and/or plating.

Everyone starts with a series of appetizers that were okay, the onion tartlet being the favorite. Following this was a special gift from the kitchen the herring sandwich which was an interesting mix of flavors with a nice sweet pickle and rye bread. The Herbal Meadow was one of the hard to eat plates as it was soupy yet served on a flat plate. The sunchoke here was the dominant flavor but overall not a killer. The mushroom dish was very good and richly flavored. The artichoke dish in beer was different but not unpleasant. Mostly it seemed to have too many components with something pickled being the dominant taste. Really good were the sweetbreads with peas and the quail garnished with crispy chicken skin. The cheese course had different toppings on 4 combos which left a weird taste in my mouth. Again the pastry chef wanted to include vegetables in the desserts – don’t know if I’m sold on this yet. The asparagus was almost raw but the caramel was yummy.