Once a manufacturing plant, now a dark and sexy restaurant with exposed brick, a copper-clad staircase, romantic fireplace and flickering candles seemingly everywhere. On our most recent visit, my husband and I began our meal with fresh and ripened cheeses served with seasonal condiments, which was delicious! As an entrée, I had pork tenderloin with parsnip potato gratin, snow pea sprouts and caramelized onion mustard juice, which was also very good. My husband ordered the rib eye and thought it was wonderful. We both enjoyed an order of the pan roasted nectarines with vanilla shortbread, mascarpone ice cream and a raspberry sauce.