Well we went for restaurant week which proved to be the downfall of our dining experience. Our first course was a hot tomato soup with a panzanella salad. Well the tomatoes tasted like the equivalent of opening a can of hunts tomato sauce and pouring it over two croutons with some shaved cabage of some sort. It must have been the deconstructed type of dining experience the chef was looking for his diners to have.
Pros: beautiful interior
Cons: stunned by the restaurant week menu
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