The mound of tuna tartare built on avocado on a bed of thinly sliced radishes was exquisite--to look at and to eat. The arctic char was set off perfectly by purees of red and golden beets, and the loup was darned close to the loup I had in Villefranche, a Med. sea town which served it to me the day it was caught. The waiter, Eric, had steered us perfectly with knowledge and caring. Great drinks. Attentive waiters, bus boys, and hosts made the evening perfect, as it was two weeks earlier, with all different appetizers and entrees. Simply put: rare, perfect seafood unrivaled in this town, maybe any other in the US.
Pros: Incredible selection, Exquisite preparation, Great service
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