Visited 15 June, 2016.
This was our fifth visit to this establishment and I am still impressed by how interesting and creative their foods are.
You have to know to ask what the tot of the day is but it is often worthwhile to do so. These re delightful golf ball size house made “tater tots” stuffed with goodies. On this particular day they were made with bacon jalapeño mac-n-cheese. Not being a bacon fan, I was a bit skeptical but decided to give them a go. They were delicious with only a hint of bacon flavor and definitely tots, that is, more potato that mac-n-cheese. The tots were served with a delicious sambal aioli.
M selected the grilled bavette steak. He said the meat was good but a little undercooked (he ordered medium and got medium rare) with a very nice creamy peppercorn sauce. J selected the comfit duck leg. The duck was excellent, cooked perfectly with a crispy skin. I chose the bone marrow. This wonderful creamy meaty tasting delight came with toast points that were made with a delicate white bread. The bone marrow was accompanied with a great salad of arugula, capers, shavings of parmesan, and lemon vinaigrette.
We chose to have a cheese plate, three cheeses, to share for dessert. All three cheeses selected were very good. The plate consisted of the three cheese samples, roasted pistachios, Marconi almonds, several fruit concoctions, and three types of artisan breads. One of the breads did not go well with the plate as the garlic in it overwhelmed the other flavors. Overall, the cheese plate was very good.
Iced tea here is very good and they have many beer choices; they take their beer seriously. The bartender (Rachel, I think) was the creator of my cocktail, the missionary, which I really liked; it was not sweet nor overly strong, a very well-balanced drink. J had a bee sting and said that it was very good as well.