Catherine H.'s Profile

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• 
  6/24/2007

  I'd been here for a great brunch before, but finally tried it for a last-minute birthday dinner as a foursome on a Saturday night around 9. Even with a reservation (called in around 7), there was a wait, but the manager was very apologetic about it. We opted to sit inside and enjoy the clean, blonde-wood-addled country kitchen vibe, complete with framed kids' drawings on the wall.
  
  Our waiter, while desperately in need of a haircut, was very friendly and spent time with us on the wine list, eventually recommending a bottle that turned out to be really wonderful. And with the restaurant's dedication to local, organic ingredients, it's no surprise the food is awesome. Here's what we feasted on: bread with excellent pate (and French butter and some kind of paprika spread, but the pate was the thing), cheese plate (very good), and beet salad with goat cheese fondue for the apps. The BF had the special entree, a $30 ribeye that should have melted in his mouth but didn't: a little disappointing. And kind of a small portion. So that's where I'm subtracting a star. But my scallops were, as the waiter had promised, "gorgeous." So buttery and wonderful. And they came on top of a thick, spicy carrot puree that was really good, and covered in pea shoots and pickled cipollinis (sort of an onion thing) that I shoveled in enthusiastically, too. Our companions liked their risotto and sturgeon, but I think I got the best meal. I was in heaven. Seriously, get the scallops.
  
  When it came time for dessert, we were all bummed to hear they'd run out of the chocolate souffl, and the rest of the desserts were a bit nonplussing: grapefruit cake and avocado ice cream (?!) for instance. But I got the strawberry rhubarb sorbet (note: not a hint of rhubarb; boo) and we convinced the birthday boy to share the grapefruit cake a la mode so we could have the kitchen put a candle in it and sing to him. Surprisingly enough, the cake was a hit. Even the usually dessert-hating BF was digging in.
  
  We left with our wallets considerably lighter but happy as clams.

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