This large John Besh restaurant is divided into multiple rooms, each having a different feel. We were in the “library” which was open to the second story where it had a wrap around wine cellar. A good room compared to the bustle of the front room or the remoteness of the rooms in the back.  The service is efficient and friendly but more on the formal side. They offer an a la carte menu as well as 2 tastings, one being
vegetarian.  We had their Reveillon menu which is a longer menu offered prior to the Christmas/New Year’s.  

 

They first served an amuse bouche of pumpkin foam in a broken egg shell. It was very good and the garlic Panko crumbs absolutely made it special.

 

Next was the chopped duck combined with foie gras served with compressed apple, celery and cranberry sauce. The duck bits were incredibly moist and the foie gras perfectly smooth and rich. All served with a toasty, buttery brioche and a tad of cranberry and what’s not to like?

 

The turtle soup was like chili, made with orange juice, sherry, veal stock, cumin, chives bits of boiled egg and velvety turtle meat. It has a back end spice and made me think how good it would be combined with pasta as a sauce.

 

The yard egg was soft scrambled with shaved truffles. The eggs were like custard – a very good dish.

 

The wagyu short rib was extremely tender and served with carrot, turnips and some really heavy bone marrow dumplings. Good but not exceptional course.

 

For dessert I think they threw in everything they had in the pastry kitchen.  Ricotta cheese, fried dough, candied cranberries, ice cream… too many elements for it to work for me.

 

The after dinner treats were all very good but they only brought one tray which I thought odd. The praline and macaroon were my favorite but I would have liked to have my own!