Okay. Let's get this over with. I had very, very mixed feelings about TRU. I was going to write this last night after dinner condemning the place, but I decided to let it wait and see how I felt after I gave it some thought. I'm gonna start with the menu of what I had with notes when applicable. I had WAAAYYY too many courses to give a detailed description about all of them, so I'm goign to leave it to the readers to ask for further information Amuse #1:Truffled Goat Cheese Gougere Amuse #2: Pear and Thyme Sorbet in Parmesan Cone Grand Amuse Bouche: Rabbit in Aspic with Saffron Aioli, some carroty marshmallow thing with a worthless beet glaze, slice of fluke sashimi over seaweed salad, pomegranate and clove shooter. Carroty marshmallow thing was a carrot flavored lump of something that had the texture of a marshmallow. Strange. Didn't like the fluke sashimi. It was warm. I dunno about y'all, but I don't like warm sashimi. Makes me think of a bacterial breeding ground. Tramonto's Caviar Staircase: I'm sure you all know what this is. Alot of fun to mix and match everything. And I've always said...you can never have too much caviar. Chef's Sushi Plate, Soy Reduction, Fresh Wasabi: Fantastic. Five different sushi preparations, and I had never had fresh wasabi before. Terrific. So different from wasabi made from the dried powder. The sushi's were hamachi nigiri style, crab and avacado rolls, citrus cured salmon with trout roe, slice of ahi tuna (not toro), and uni, with a piece of grapefruit and hijiki seaweed on a shiso leaf. Seared La Belle Foie Gras, 2 Ways (on the same plate. Square plate was divided diagonally with a line of veal jus, two preparations were on opposite sides) #1 Lentil puree, French lentils and pickeled red onion #2 Macerated Lingonberries, Braised red cabbage and veal jus I liked number two more, but don't get me wrong. foie is foie. It's always good! 2 Demitasse Cups: #1: Lobster bisque with a spoon of lobster ceviche. Ceviche was lobster with a brunoise of bell pepper, onions, a bit of jalapeno with citrus to cure lobster. #2 Porcini mushroom soup with truffles. Once again, number two was the winner. Rouget, tomato tarragon broth, raviolis stuffed with artichoke, white anchovies, and picholine olive. Steamed Wild Turbot smeared with a truffle-foie mousseline wrapped with spinich in a truffle fume: Needless to say, fantastic dish. soooo good. They said the white truffles were from the himalayas. anyone know anything about himalayan truffles? I loved the texture in the dish. Firm fish, light mousseline and the spinach. Labelle Farm Seared squab breast, black trumpet mushrooms, swiss chard, fava beans, black truffle mushroom puree, pinot noir reduction. Braised beef short ribs, parsnip puree, red wine braised shallot, fried salsify, brussel sprout leaves,natural jus. as a whole, i was very disappointed wiht the two meat dishes. i felt very little thought had been to what the meats would be paired with. you could basically give the squab the beef's accompniaments and vice versa. i should add that slices of truffle were placed between the slices of squab. braised short rib was a little dry, and lacking the flavor i generally associate with short ribs. not beefy at all. very disappointing. Cheese course: three stick out in my mind, an alsatian cow's milk meunster served with caraway seeds, a cheese called petite savarin, and a goat's milk blue. the goat's milk blue was very mild as far as blues are concerned. lot's of fruit, nuts, sundried tomato, olives. nice cheese cart. Red plum shooter. heavily laced with vanilla bean Dessert Collection: On one side, a chocolate and white caramel tart. don't ask me what white caramel is. i couldn't get a straight answer otu of my server. on the other side of the plate was a warm white chocolate and brioche bread pudding. yes, it was a good as it sounds. both dishes were tied togeter with a vanilla creme anglaise and mint oil. Lemon apricot souffle. delicious Gale's miniature root beer with turkish coffee ice cream. I loved all the desserts. I'm thinking about returning for the dessert degustation. seriously. pastry chef gale gand's fame is well deserved in my opinion. mignardises and tru lollipops: a cart is wheeled to your table and you're allowed to choose. i had a raspberry and almond tea cake, chocolate and peppermint truffle, sour cherry jelly, and a peppermint lollipop. fun stuff. okay, here's my summary. i really enjoy the fish preparations at tru. i felt they were much stronger than the meat dishes sent to my table. there is an option for a seafood chef's degustation, so i will consider that next time. the two foie preparations on one plate was really generous of the kitchen. so were the truffles that were liberally sprinked on some dishes. i paid 135 pre tax and tip so i considered my meal to have good value, if such a thing can be said about a 135 buck meal. packed on a monday night. this place is making some serious dough which makes me wonder why the hell they don't have better silverware. it's terrible. it belongs in a high school cafeteria or a prison. it's really that bad. horrible. i also did nto care for the service. soul less. while they did everything technically correct, and there seemed to be an army of them on the floor watching over everything, i never once felt being cared for. maybe as a single diner i covet the diner/waitperson relationship a little more than others, but not once did i ever feel that an effort was made to create a more personal connection. it definitely does NOT deserve the label as best service in the city, or for that mattter best restaurant. It seems to me that TRU wants to be thought of as a hip, happening place but the food doesn't really live up to that. I mean, squab breast with red wine reduction? You can get that anywhere, same wiht a mediocre braised beef short rib. Sushi? not so revolutionary. Neither was the lobster bisque, and the only thing revolutionary about the caviar staircase was the actual glass staircase. I find it kinda hard to put into words how i feel about tru, so please ask questions. I feel a little bit bad because it's obvious they put some external effort into making me feel like a valued guest (i'm staring at my take home menu, autographed by tramonto and gand which is titled "TRU Welcomes [my name] From [the restaurant where i work at]" If only so much effort were put into table side service. a smile everynow and then wouldn't of hurt either. my biggest gripes are with the service as it was a stink that lingered throughout the whole meal. food definitely had it's ups and downs, but at these prices, i expected much more. okay. enough from me. thanks for reading this far...questions? mike p.s. Forgot to mention, some dishes were underseasoned also, servers could not always answer my questions without having to go back and ask.