Pantagruel was named for a gluttonous giant and Chef Jason Gouzy tries to honor gastronomy at his restaurant which received one Michelin Star after just 8 months of being open.  Opening in 2020 the menu was done in chapters, each with 3 parts.  That is, with each course or chapter the ingredients are presented in 3 different ways, so the diner can experience the food in several forms and textures.  The menu was composed of 6 chapters with optional wine pairings offered.   There was an optional cheese course, at an additional charge and an upgrade on one of the chapters.  We declined the cheese but chose the lobster upgrade over the fish.  It was an “L” shaped space with only about 9 tables, most clad with white clothes and set with fresh flowers.   Some semi-circle booths were on one end and smaller square tables were toward the back.  A larger irregularly shaped table was in front, lower lighting was supplemented with hanging fixtures and windows to the street in the front, and faint music was in the background.  It was a pleasant space. Continue reading →