Department of FoodieDepartment of FoodieLocally sourced, seasonal ingredients abound on the American menu served at this townhouse-set spot.
What to order: Last Chance Tomato Tartare · Homemade buckwheat bread · Roast chicken (on winter menu)From Google Maps reviews.
Fantastic expression of high-quality ingredients. Some highlights but it is reasonable to say that every dish was excellent. The crudo vegetables had a lot of inherent extra flavor, almost as if you took a normal vegetable, dehydrated, and rehydrated, but somehow didn't lose any of the texture. There's one dish that was some scallop and beet thing, I can't remember the details, but ooh boy that had good punch to go with the seafood's depth. I'd never seen shellfish with I think sweet potato,
Farm to table executed with confidence. Haven’t had so many raw vegetables in one meal in a while and it was all great. Surprisingly filling by the end they did a great job portioning each course to ensure no one walked away hungry. Haven’t been to the actual farm but heard it’s quite an experience. Service was professional and attentive. Vibe was fine but nothing really unique about the feel of the venue. Final verdict: would return to try a new menu and recommend!
Very nice and delicious dinner. We were lucky to have the back room to ourselves for the majority of the time, so it was quiet and enjoyable. Environment + service were properly Michelin star level…which is quite rare for the US in my opinion. Would be interested to revisit and try a different menu!
From the Dec 10, 2024 health inspection. Lower-priority items are listed after the serious ones.
Hot food was held below 140°F, cool enough for bacteria to grow.
Food was left exposed to possible contamination during storage, prep, or serving.