Cry Wolf has become a regular on our playlist and I swear I am not on their payroll – but the food is just too good not to share with you.  The combinations continue to evolve and are different week to week and the atmosphere is comfortable and welcoming.  Chef Ross Demers was finishing the plates tonight so we got to chat with him as we had the two “chef’s table” seats adjacent to him. He and Chef Mike Stites share cooking and finishing rolls, which helps the evolution of the menu.  Sommelier Tim Case always has some fun and new wines to tell you about and is very mindful of your menu choices in helping you make a selection.  In fact we had picked one wine and he came back and said we needed another under consideration based on our menu choices.  I was closing the end of a week of birthday celebrations and Tim started our evening with a complimentary glass of champagne.  If you haven’t been here, I strongly urge you to put it on your agenda.  Maybe Frankie and I will see you there!

Foxley River Oysters were topped with a hot and sour mustard, mango chutney and lime.  These small and delicate oysters were from Prince Edward Island and were absolutely marvelous. The oyster was good but the saucing made it extraordinary.

Sliced Striped Bass was plated with A-5 Miyazaki Wagyu, kimchi and yuzu vinaigrette.  The kimchi and raw fish were on the bottom of the bowl and then topped with an incredibly thin slice of raw wagyu.  It was so tender it would melt in your mouth.  I was really surprised how well the two flavors blended and the enhancement they added to each other.  This was another winner.

Windy Meadow chicken hearts were mixed with creamy farro, pickled fresno peppers and a foie gras torchon.  The creamy cold torchon was in the middle of the plate and was delicious on its own.  However it was a terrific accent to the silky farro and chewy hearts.  I loved all the textures and temperature differences.  It was comfort food on steroids.

Fusilli was mixed with pork sausage, sauerkraut, Swiss chard and Pernod.  Another fine combination of flavors and textures.  The perfectly cooked pasta was well-sauced and combined nicely with the flavorful sausage.  The red chard added another texture and color to the dish.  It was tremendous.

Nova Scotia halibut was plated with tahini, charred cauliflower and turmeric oil.  The marvelously poached halibut was barely cooked and thus tender and moist.  The smokey bits of cauliflower added texture and another flavor to the fine dish.  Topped with some leaves that were more than a garnish it was a fabulous plate.  I’ve almost stopped ordering halibut because it is so often overcooked but this wonderful fish melted into the creamy sauce to become one bite of heaven after another.

Olive oil cake was dessert and is a gift given to all customers.  It was okay, but for once I honestly didn’t care about dessert since the rest of the meal had been so satisfying.