I setup my reservation to beat the crowd on a Friday night, and my wife and I were really looking forward to something special. The decor was as described by Citysearch -- minimal, modern, and nice. Not too trendy or over the top, but a bit empty until the place fills up with guests.\r
The service was excellent. Chef Salum himself took our coats and later checked on us to see if all had gone well, and the rest of the staff shares his relaxed but attentive demeanor. The waiter gave us nice set of recommended wines, and found a really delicious Pinot Noir. They also were happy to split our salad plate without us asking.\r
The food was good, and well executed, but nothing to write home about. Seared fois gras was nicely rare and paired with a very good sauce, but a serrano and mozzarella salad came with cold, unappetizing tomatoes that were such a strange February choice for a place that changes its menu every month.\r
Our entrees were also a bit mixed. The r*ck of lamb (the only dish that stays all year) was very good. It had a nice crust, came as rare as ordered, had an excellent sauce, and a surprising and succulent stuffing on the side. That stuffing made our night. My pork shank started out good -- perfectly tender with nice crust from the cooking. However, the flavoring and sauce lacked depth and flavor. I'd describe it as sweet with a bit of meatiness, but it was missing something. Half way through, I was bored. The risoto underneath was also well-executed, but needed a spark from the pork and its sauce that just wasn't there.\r
For dessert, the choices were pretty standard fare. We had a slice of chocolate caramel tart. It was nice; rich and chocolatey, a thin crunchy crust underneath. I could have gone with just the fruit sauce, as it didn't meld well with the caramel. The espresso gelato was also nice, but it also didn't go with the fruity sauce.\r
Overall, we had a very nice night, but the food might benefit from not changing quite so often.
Pros: Service, Parking, General execution of dishes
Cons: Uneven food