I think Chef Saul Bolton has created some of the best food in New York City. I've eaten there once and was so much more impressed than anything I've had at any of the other one star Michelin restaurants that I've dined at. His food is innovative without being experimental, the service is genuine and without pretension. On my visit, I had the seafood chowder (which I agree with the above poster that it was loose, but I preferred that), and my girlfriend had the hamachi tartare (served with avocado creme) and we shared the rabbit crepinette that was featured that evening. Great start to the evening. Chowder was hearty without being weighty, the tartare (served elegantly in a short martini glass) had some bite (thanks to some wasabi infused tobiko), and the rabbit was lovely served over a whole grain mustard and carrot/cumin sauce. Next up was entrees. My lady had the ribeye, which was decadent (Chef Bolton thinks it isn't enough to give you sliced ribeye, but finishes the dish with a piece of braised beef short rib...ridiculous), while I had the scallops. Three U-10 scallops with wilted leaves of romaine heart and topped off with raw Parma prosciutto. (A raw element!) And then the dish is topped off with a hint of peppermint and almonds. Dessert was surprisingly good. The Valrhona chocolate cake, warm pinenut tart and pumpkin souffle are all winners. (I can't remember with great detail these dishes...I drank heavily throughout the evening...I hope all of you understand.) The wine list was small but strong. The list is very reasonable priced. I recommend this restaurant without any reservation and hope all on eGullet go to this true gem.
