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Review content:
Chef Mark McGraw oversees everything to create perfect food. From carefully selected Long Island duck to walleye and scallops, the meat and other ingredients are knowledgeably chosen for quality and freshness. Amazingly good wines that are not expensive complement each meal: Rex Goliath cabernet, good blends like Menage a Trois, Trinitas, well, we've never been disappointed but my wife is the sommelier at restaurants, and I can't remember other names, except for the Taylor Fladgate port that I tried once after dinner there for the first time and then needed a case for home consumption. A colleague has walleye in every restaurant that serves it; her experiences have been spoiled by Confluence because NOBODY makes it as good. Unfortunately, the current preparation is not as good as a year ago, but the story is an example of how good the place generally is. We recommended the place to a colleague of my wife's. His birthday group tried it. The group included a Twin Cities chef. The chef declared the pork ("pancakes and bacon") to be the best pork he had eaten. Everything is cooked to perfection, for example, the scallops, extremely simple but fresh and perfectly cooked. The fresh, hot bread is of fine bakery quality, the coffee strong and tasty, the spinach salad has more ingredients, well combined, than some kitchens. All with good service and very reasonable prices. The sparse but modern and tasteful decor creates a comfortable atmosphere in the relatively small space. Favorites: spinach salad, almost everyone one of their creative soups, like the salmon bisque, the chocolate molten cake with whipped cream and vanilla bean cream sauce. The friendly, understated atmosphere where the chef-owner and his staff devote almost a religious attention to every aspect of quality food, all completely without pretentiousness, make this place the best in the Twin City area.
Pros: Food quality, unpretentiousness
Cons: None
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