Visited 15 May, 2018.
The restaurant is in an old freight house in the village of White RIver Junction in Hartford, Vermont. The old brick exterior has been updated inside with modern decor. It was comfortable enough and very casual.
There were 5 of us and I simply did not track what all of the diners had nor their opinions. That said, I did not hear any complaints. Truffled fries were ordered as a starter, these very thin crispy fries were accompanied by a surprising, but nice, shallot aioli (Surprising in that it had a much stronger flavor from the shallots than I was expecting.) I thought the french fries were okay but both orders of these were completely consumed by three of the other diners.
JT and Z both ordered Crispy Chicken Thigh “Piccata” Style, one expressed surprise at how the dish looked (he seemed to expect some more tomato as I would have); both seemed to enjoy the dish. I have absolutely no recollection as to what D ordered but he said that he enjoyed his meal. J was told he had to try the mussels, so he did. He was very pleased with his choice, the muscles were plump and juicy in an excellent Thai style red curry broth. I had Cocoa Dusted Petits Filets Mignon; a pair of small lightly cocoa dusted, perfectly cooked, tasty tender filets. They rested on a bed of mashed potatoes, the run of the mill variety, not particularly good nor bad. Under the meat and potatoes was a nice cabernet-sauvignon demi-glace. To accompany the meal, I selected what turned out to be a fabulous bottle of wine, 2014 Footbolt Shiraz (McLaren Vale, Australia).
Three of the diners felt they could do dessert. J, of course, went with bananas foster bread pudding with toasted cinnamon ice-cream and rum-caramel sauce. The flavor was excellent, it was the dense, smooth, creamy textured variety of bread pudding; very good. JT went with the vanilla ice-cream sandwich; he said it was very good and commented on how good the chocolate was a couple of times. Z selected La Joie du Chocolat (where I would have gone if only I had had the space). Z very kindly offered me a taste. The star of the dish was a delectable chocolate-chambord cake (almost a mousse) that was surrounded by fresh raspberries, a drizzle of raspberry coulis, and whipped lemon sour cream. I had thought the cream component would be strange, but it was fabulous and really complimented the chocolate and raspberries; an excellent dessert.
Return? Oh yes, please!