I would like to take this opportunity to thank all those responsible for my dinner the other night. I found the cuisine to be classic and creative at the same time. The flavors, combination and freshness rated right up there with my other favorite restaurants around town. My service was attentive yet unintrusive. I appreciated how all the service staff worked together and no one passed my table without taking a dirty, empty dish away. First rate all the way servers! The only improvement I would have made would have been a little fleur de sel atop the pork cheeks. A little salt and pepper on the table is nice. Though I do understand why some choose not to do it, it's still better than having good food get cold while waiting to the server to do the initial check back, then go get the seasoning, blah blah blah. The rare brand of espresso with the butterscotch brulee were blissful. Thanks!
Okay, very excited here, as I'm not the richest 'hound around and just came into some gift certificates for union, meaning I might be able to actually afford it, and am going to use them tonite. I know the menu changes all the time, but I thought I'd fish around for anything that I absolutely must have, seeing as I have been waiting ages for an opportunity to go here!!!
So Hounds, what is important that I try? I'm hoping for pork belly, and anything raw (beef, fish, oysters, you name it I love it...)
haven't been in a while, but...the tairagai (pen shell clam sashimi), hamachi sashimi and Totten oysters (if they have them) are usually good...their pork belly is merely fair, the pork belly at CHez Shea ($12) is much crispier/better and the pork belly at Harvest Vine ($16) is even better than Chez Shea's, imo.