Technique

Great new addition to the Westwood area. The space is casual and smartly decorated. There's an open kitchen area with high tops and bar style seating, and a more traditional dining area. We started out with a vanilla parsnip bisque which was delicious. The vanilla was in perfect proportion, a nice hint without being overwhelming. Entrees were coq a vin which was rich and flavorful, and the seafood pasta, with perfectly cooked shrimp and scallops in a nice light sauce over delicious house made pasta. The creme Brule dessert was unlike most others I've had, a bit thinner with a softer carmel top, unique and very good. BYOB. Highly recommended.

Delicious food. Wonderful ambiance. Two seating areas, high tops where we sat, overlooking open kitchen area - loved watching the chefs prepare food; and adjoining seated dining area. Food was all prepared to perfection. Duck and Short rib both best ever, scrumptious every morsel. Looking forward to our next trip already.

The lamb shank and boeuf bourguignon were very good and the Apple tart for dessert was also very good. The table service was fine. The staff did not know one of the ingredients we asked about but were quick to check and report back. However, we were very disappointed to have our coffees interrupted first by our server and then by the host, both informing us that the 8 o'clock party had arrived and was waiting for our table. This was shocking considering we had arrived promptly for our 6:30 reservation and were never informed that we had a strict 1 1/2 hours to eat and not a minute more. The restaurant was not full and the party could have been accommodated at the table next to ours. We left at 8 PM and do not plan to return.