Irwin had about 7 tables (and an additional private table) in the place and offered 3, 5, and 7 course surprise menus for lunch.  Opening last April, most of the tables were curved upholstered banquet style with a charred wood finish or cream paint on the walls and music in the background.   The good sized round light wood tables were well spaced with a modern yet cold feel to the place.  The chef behind the concept was Irwin Durand, who trained with Guy Savoy and others.  The star of the cooking here though was pastry chef Tessa Ponzo who came out with the best parts of our meal and presented them herself. We chose the 3 course menu and there was a printed menu after.  The only choice to make was if you wanted to add truffles which were brought to the table to entice you.   They are on the main course and my husband opted to add them, a 30 euro supplement.   It is the season and they were quite good, but we’ll get to that in a bit.  Service was friendly and efficent Continue reading →