Had a lovely evening adventure at the 1540 room. Experience from start to finish was superb. We toured their specialty cocktails - and my wife loved the El Pastor, I favored the Thorns on the Lawn, although they were all delicious. Next time we think we’ll begin with dessert, starting with the Persian rice pudding *chef’s kiss* We found the flavor profiles and execution were spot on. Everything is so fresh, we haven’t ever had fried okra like the appetizer we shared, and the tomatillo and microgreens accompanying the chicken were likewise outstanding. The staff feel like family and really have something special in this space. Can’t wait to return for our next tasty expedition.
I definitely recommend to check out this place. We stayed at DeSoto hotel and couldn’t make reservations at any popular places for dinner, so went to this restaurant and were pleasantly surprised with the meal. Try steak tartar, loved how they serve it.
The food was incredible but the waitstaff was absolutely amazing. I was amazed by how much information Kelly and Leah knew about each dish, they are true professionals. Thank you both for such an amazing experience.
Came here last night after an art reception. It was SUCH a pleasant experience.The hostess was friendly, polite, and just generally a lovely person. Our waiter was prompt despite being the only wait staff there for the night (there were only 4 tables occupied while we were there) and extremely knowledgeable about the food and the chef. He told us all about the chef's travels, his knowledge of middle eastern and Mediterranean cuisine. His timing was excellent and was actually a pleasure to talk with.The decor is tasteful and clean, white walls, contemporary art, decent lighting without being garish and the fixtures give a modernized art deco feel.The wine list by bottle is very extensive. I have long ago stopped ordering bottles, so I got a Tuscan wine by glass. The by glass menu is limited, but there isn't a bad wine on there (although I'm partial to imports and generally dislike Californian wines, I can't attest to the Lodi wine on offer's quality).As an app we shared the hummus. It was very rich, almost more like a pate, with a lemon olive oil drizzle and served with house made pita, radish, and purple carrots. I ate twice as much of that as I planned on. Our server even brought us extra pita and another house made bread to try. It was baked with olives, carrot, and some other things baked into it and was just so satisfying.For entrees my boyfriend had the brick chicken. I tasted it, and somehow it was so juicy and moist, with the apple sauce it actually almost tasted like an awesome pulled pork almost. I had Turkish manti. Now, the last time I ate manti it was about 10 years ago at some hole in the wall Turkish place in NYC owned by Turkish immigrants and thought it was the best thing ever. This was probably true for my unsophisticated 22 year old palate. THIS manti though was so much better. It was rustic and flavorful, the yogurt was definitely garlicky (like, it was pouring out my pores this morning which I don't mind because I LOVE garlic), and the mint leaf garnish was just enough mint for that cooling finisher without overwhelming the other flavors by infusing it in the yogurt sauce like I'd had before. The dumplings were all well formed and the lamb well seasoned.We usually split a dessert, but there was some curiosity about a dessert that we couldn't really pronounce but was deemed by our server to be interesting so my boyfriend ordered that. It certainly was interesting, the base was rice grits, and the spices were fascinating. There was definitely saffron, but the major flavor was something familiar yet novel, no idea what it could have been. I had the semolina cake. In times past I've had this with chocolate ganache before, but usually the chocolate kind of drowns out the delicate flavors. This was a little personal bundt with just a little ganache drizzle, perfect to compliment the cardamom and mandarin, but not overpowering. It was a nice clean tasting finisher for the evening.Our left overs were taken and wrapped for us by the manager, another very friendly fellow, and off we went. We had such a nice time. I know they just reopened in November and genuinely hope that not every night is only 4 tops because this is definitely a place we would love to come back to and would hate to see not make it. 10/10 will return.
First of all the service was outstanding. The food is wonderful especially if you are looking for something besides seafood or southern cooking. Highly recommend the steak and the lamb sausage.
Great dining experience! The menu does change, since most of the items we saw in other reviews weren't on the menu, but I find that exciting, and we had fun browsing and trying things. Some of the flavors we had were very interesting, and unique. I really enjoyed it.The ambiance is very nice and the staff is attentive. Highly recommend it.
I expected more from the restaurant, the food was ok, the price is not reasonable with what you order for. I love duck but my duck wasn’t good. I needed to pass it with wine because it didn't have much flavor. My boyfriend's dish was not similar to what He was expected. I love the idea from farm to table but there is something missing in this idea. The waiters was very good!!!
The staff, including our server, Trish, was outstanding! Food was very tasty. Will definitely be going back.
The 1540 room was divine!! After a long day of traveling from Chicago and Philadelphia, my friend and I checked in to the hotel and went down for a late dinner. The food is middle eastern inspired and fresh! FARM-TO-TABLE. My friend had the brick hen (which takes a bit to prepare but was so worth it). It's a half a chicken and was the juiciest, most tender bird we've ever eaten. I had the little lamb ravioli (there's a name for them that I've totally blanked on -oops). Delicious. They were served in a tomato based sauce with yogurt and a touch of mint. Our server brought us fresh baked blue cheese and radicchio bread with a generous slathering of butter. I could have eaten a loaf of it. Our server was so friendly and helpful and his name escapes me (sorry about that -but you know who you are). If you are tired of the same old thing, I highly recommend you give the 1540 room a try. P.S. you get to watch Chef Clemmons prepare your meal.
We just ate a delicious and adventurous meal. We started by being greeted by the GM Andrew who walked us to our table and answered questions from the menu. We were then greeted by our server Kelly, who made some suggestions as well. We choose as appetizers, the Duck Confit Cornbread which was so unique, well baked, not too dry and also had whipped butter and apple butter. Baby Lettuces were crisp and very fresh and light . The bacon was salty which was complimented by the sweeter dressing. For our entrees, we shared the Merguez which is a traditional Moroccan dish that had lamb sausage. It was very substantial with a different lighter sauce. The other entree was a Turkish lamb ravioli with a tomato paste and yogurt sauce. Very filling and flavorful. The people at the table behind us had ordered the steak tartare that was presented with a smoke filled glass cover. Very cool presentation! The restaurant is very spacious with high ceilings and good separation between tables. I highly recommend! We were too full for dessert, but I looked around and saw some yummy choices. We’ll definitely be back