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I am a bartender down the street. I have gotten to know Chef Ben and a couple of the other staff members. Made it a mission to come in for the opening... I normally never ever ever go into a new establishment until they have been open for at least 6 months. This was different. A great cause. Eat good. Do good.
I ordered a French chardonnay. Was a very pleasant wine. Not heavy on butter or malalactic fermentation. Crisp and clean, but with flavor. Perfect to compliment my buffalo frog legs. The meat fell off the bone. Crispy on the outside, and a center that just dissolved as you ate it.
Wine and frog is done. Continued with just my soda water.
Formaggi.
The plate came out with everything assembled on a large soft pretzel. Design, idea, and creativity were amazing. The differing meats and cheeses went well with the whole grain Dijon and fruit capers.
I very much enjoyed my small meal. I cannot wait to try the duck and chicken dishes the customers next to me were enjoying till the end.
Service was great. At no point did I need to wait for a water refill, or a plate to be cleared.
As a former chef and current restaurant employee, I fully recommend this place to anyone. I WILL go back with other people.
Tonight’s opening night dinner and friendly staff did not disappoint. Melt in your mouth salmon on top of black lentils and my friend enjoyed the roasted vegi micro green salad just to mention a few standouts. Chef Ben Dubow even offers small or regular plate options. This is will be our go to supper place.
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