Visited 27 May, 2016.
When the not very good live music was not playing the noise level was not too bad. Why, oh why, do restaurants bring in live music. I do not want nor like live music when i go to a restaurant; it is different if I do a bar or some other venue but I prefer my restaurant experiences to be about the food and my conversation with my dining companions.
We chose to add a small plate course to the beginning of the restaurant week menu; a fried green tomato Caprese salad. The salad was two stacks of 3 tomatoes with mozzarella for each layer and basil pesto sauce on the plate; it was an interesting idea whose flaw was the oiliness of the fried green tomatoes.
My second course was a lovely smooth creamy avocado soup topped with a bit of sweet prickly pear sauce and corn relish. I really enjoyed this dish. C selected the grilled flatbread with duck comfit, cherries, jalapenos and cotija cheese. This was also very tasty but a bit too sweet due to the generous portion of cherries.
C chose roasted pork belly accompanied by collard greens, anasazi beans, and a sweet barbecue sauce. an excellent dish. My perfectly cooked, delicious, pumpkin crusted duck was accompanied by a very nice blue corn waffle, and a too sweet peach sauce.
We both chose sweet warm fritters with dipping sauces for dessert. The fritters were very small, about the size of a brazil nut, but tasty. Each of the three pieces was set atop of a dipping sauce; ginger blackberry, chili chocolate, and balsamic espresso. The sauces were very interesting, tasty and not too sweet.
I found the menu to be quite imaginative and most of it was very well prepared. I enjoyed the creativity and the flavors. I will definitely find my way back.