I had dinner here on Friday night (same week it opened), and everything was flawless - an impressive feat, considering most restaurants are still working out their kinks during week 1. I suppose that's a testament to Steven Arroyo's restauranteur experience. Wine was reasonable - a 2001 Bordeaux for $50 (other places charge that for a 2007 California wine you can by for $10 at Ralph's). We had the mussels as an appetizer and they were delicious and fresh; the broth was flavorful but not greasy or overly tangy - truly perfect melding of flavors. I ordered the bacon-wrapped trout as my entree with a side of green bean, and my date had the steak frites. Everything was amazing, though I have to recommend the trout - even my date admitted his steak was great but the trout was top notch in comparison. I was hesitant that the bacon would make it greasy or overly heavy, but it was just the right amount to lend it flavor and not overpower the fish. Finally, for dessert we ordered the donuts - again, perfectly cooked, not overly greasy or sweet. They are nicely balanced with a lemon cream sauce you for dipping.\r
Overall, highly recommended - everything was tasty, service was great and the atmosphere is very cool - casual, cozy, open and a true dining treat. The wanna-be chef in me loved the open kitchen and rustic butcher block used for the bread. Enjoy!
Pros: Delicious food, atmosphere and service
Cons: None I can think of
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