Hmmm, I had no complaints about my visit to this innovative eatery. My friend and I split a bunch of stuff just to get a sense of the menu. The zuccini blossoms stuffed with black smoked cod blew my mind, the pheasant stuffed with wild mushrooms and served with wilted greens and a port reduction was incredible, the vegan cabbage rolls stuffed with pastachios, dried cranberries, carmellized pecans (I think) and served on a wild pea shoot reduction was truly devine...the creme brulee was just how it oughta be. Personally, I don't care if the Chef comes out and chats (I'm not fussed about whether the Chef can schmooze i.e., I've got a dinner companion to take care of conversation). Yes a varied wine list is nice to have but my god people this guy can cook, give him a break. I think this place deserves a fighting chance. In fact...I'm going there tonight to do my bit!
