-
I had dinner there Friday. My general thoughts:
From a process perspective, they are a new place and working on the kinks. Those kinks are a bit magnified by the small size of the place. We had a 8:00 reservation (we were offered "seatings" at 6, 8, or 10) but were told it would be a few minutes when we arrived. From observing the place and the comments of the staff, it became clear that "our table" had just received their FIRST course, so we started to get a little concerned. However, the staff rallied like champions. We received a very sincere appology and were treated to a couple of treats on the chef while we waited. I can't say what time we actually sat down, and not everyone would be happy in the situation, but it was handled so well that I came out with a positive impression.
On the food, it was good but not at this stage great. The starters were far better than the entrees. Meatball sliders, soft meatballs on homemade buns, were good, and just the kind of "gimick" item a NYC restaurant seems to need these days to get noticed. Pasta was good, and scallops with lobster risotto was nice but rich. Both entrees, sweetbreads and a chicken dish were fine but less exciting.
They have a decent, mid-priced wine list. Glasses were well chosen but struck me as a little expensive, and the bottles seemed to have far better values in whites than reds. We started with a glass of nice rose from the south of France and then had a Nigl gruner which was reasonably priced.
All-in, I would go again and would expect things to get even better.›3 Replies -
