Duck pot pie and Rhubarb dessert
Walked in randomly, cute and quiet little byo place, first time there. Very family oriented, professional, not a place you would take a date but definitely a place I would frequent if I lived nearby! Unfortunately I can only rate the Brick Chicken which was beyond belief! Very juicy, and soft, almost melts in your mouth! The gnocchi were made in such a way that it was fluffy as opposed to thick and chewy. The spinach, to die for! So creamy, so buttery, so mmm mmm delicious! Wanted to try a desert but I was a lone wolf and had to venture home! Hopefully I'll be back soon, I'll definitely try their beef short rib!
We picked up the roasted chicken dinner for two and it was delicious. Very easy ordering and curbside pick up and it allowed us to have a fine dining experience at home with our toddler ? I have not dined here in person but it is on our list for our next date night!
The atmosphere, the staff, and the food were all superb. Everything we ate (pecorino arancini, beef tartare, chicken liver mousse, braised pork belly, and duck confit pot pie with shishitos and crispy potatoes) was incredible. I will definitely be coming back here.
Nice atmosphere, food wasn't tasty at all. Mussels were way overly salted. Octopus didn't have any flavor. Chicken liver wasn't bad but it wasn't impressive for the price. Staff and place is overrated.
I went with a friend after hearing great things and frankly we were quite disappointed. It’s not that the food is bad, but that it is severely overpriced and the dishes are experimental. Some of them work, some definitely do not. Service was friendly and attentive, although our waiter seemed a bit new and unfamiliar with the menu: he told us the pork shoulder dish was seared. We were confused and after consulting the kitchen he corrected himself that it was seared and then braised. Not a big issue, just think staffing could use a bit more training at a place that purports to be high quality. This is not why I am giving 2 stars, that is because of the food, which I will describe in detail.1) We ordered the chicken liver mousse as an appetizer. This was the highlight of the meal. It was a large portion for the price and decent quality. There was still a slight taste of thiols (the liver could probably be soaked in milk or another mild acid for longer) but it still tasted good. It worked well with the mustard and the pickled onions. The quince cubes were the most experimental part of the dish and it worked quite well, I just wish there was more of it and it would be better to slice them thinly instead of cubed so they lay better on the toast. It would also be improved with actual toast instead of the thin crisps.2) I ordered the brick chicken. It was a bit on the small side but not a terrible portion size. The chicken breast was cooked nicely, not dry at all. However, the skin was flaccid. Is it not the purpose of using a brick or another hot, heavy object to rapidly sear the skin of the chicken while maintaining full surface contact in order to get it crispy? This was quite puzzling and not pleasant. One of the accompaniments was Parisian gnocchi, a plain flour and egg gnocchi. It was slightly under-seasoned. Even worse, there was no texture on the surface. An important step in making Parisian gnocchi is to bake it and then broil it to brown the surface after it is boiled. One or both of these steps were clearly skipped. The soft consistency with no bite, combined with the shape, makes it a poor match with the chicken. It would have been better as simple potato purée that can be eaten with the chicken instead of alongside it in a disjointed way. The other side was green beans braised in some sort of stock with a soffritos base. Soffritos and green beans don’t work particularly well together, the beans don’t really absorb the flavors so it feels disjointed. The soffritos and braising liquid itself were quite flavorful. It would have been nice just to serve the chicken on top of the soffritos as a sort of sauce, and serve some roasted green beans with a bit of lemon juice alongside.3) My friend ordered the pappardelle with pork shoulder ragu. The pork shoulder itself was quite nice, but the ragu was lacking in acidity and had way too much cream. Pork shoulder already has a mellow flavor and that much cream just makes for a sauce with an extremely mellow and uniform flavor. It would have been much better if they used some white wine in the sauce (or more wine if they already use it). The most offensive part of the dish and the meal overall was the pappardelle. It is advertised as fresh pasta, but don’t let that fool you into thinking it’s homemade. It is not al dente at all, which is nearly impossible to achieve with a homemade fresh noodle made with egg yolks. Either they completely forgot the egg yolks while making the dough, or this is store-bought fresh pasta that was a bit overcooked. You can find much better pasta at nearly any mid-price italian restaurant in NJ.Overall there are some good points about the restaurant. It has a nice ambiance and friendly staff. The chef is clearly well trained. But for these prices and portion sizes, the execution of the dishes was simply offensive. They should pare back dramatically on the experimental compositions and first try to execute a cohesive dish that is worth these prices.
Always a great meal. They put a lot of thought into preparation and different ingredients. Everything works well. Besides great dinner choices definitely get the shishito peppers and the fried potatoe sides, they are both incredible.
Fun ambiance. Excellent service. Excellent food. BYOB.
Great service... best grilled octopus I've had in years!
Service and ambience were very good but the food was outstandingly delicious ?