This restaurant holds about 50 people and offers two tasting menus to choose from. The Degustation du Chef option has everything on the Degustation Boheme Bourgeoise and adds about 6 courses and those proved to be some of our favorites. A very stylish place with a black and white check motif in the kitchen, menu and bill presentation, it offers very friendly and helpful service.
The sommelier is particularly helpful navigating the wine list and finding something interesting to order. They do offer wine and as well as juice pairings for the menus. Everyone starts off with several really tasty amuse bouche and several courses that are to be eaten with the hands and nicely they bring you clothes to wipe off afterwards. In fact it starts with such a flourish I forgot to take a photo of the first course, salad, but trust me it was good even tho some of the lettuce core remained in the mix.
The amuse bits were also very nice. The starting plate of 3 crispy options have different tastes and textures and were all delightful but then comes the tartar of the thinnest crispy cracker and it was delicious and just the right dice for me. Moving on to the foie gras, it was of the shaved frozen variety but this is where repetition doesn’t matter when it’s this good. There were bits of jelly concealed underneath and the pistachios added a great texture as well as taste. The pumpkin soup was a gorgeous color and when the cream was stirred in the texture equalled it and the taste was simply exceptional. The tomatoes were served with a mustard ice cream which was a delight and mixed with the browned seeds and tart tomatoes it was a divine taste experience.
The catfish was an unusual choice but one that worked out well. It was served with dill oil and the little fried bits around it were pancake batter – which were great. The beetroot came with a frozen kefir with horseradish and when combined was just amazing. The menu called the green with the chicken cabbage but it sure tasted like a nice kale to me and that was fine. The chicken appeared to have been cooked in a sous vide and thus was nicely tender and juicy and I don’t know what was in the sauce but it was a plate licker. Then things went downhill slightly. The service had been grand but the pause between this and the next course was inexcusable. The mushroom course was covered with bits of a fried egg yolk and surrounded by something that tasted quite bad, but the inside bits were nice. So this was one to eat carefully. The pigeon was composed of heart, breast and coquette with a hazelnut spread. The flabby skin was unappetizing and overall the course rated a ho hum, what’s next? The beef tongue was nicely done and pea roll this evening was edible(as compared to the night before) but bland. The snow again was mildly flavored but then it was designed to just refresh the palate. The fried cheese was nice and supposed to be 2 kinds of white cheese. The plum and chokeberry choice which was not too sweet but the taste evoked a pepperoni taste and made me think of pizza sauce which seemed liked a rather savory option for dessert. The final dessert bit was nice and the housemade marshmallows were a nice touch. This place has some real highs but a few average offerings dampened the experience some, however the delightful staff and some great Slivovitz made up for it.