The excellent experience began when we arrived 30 min. early and were seated immediately. The complementary duck liver mousse was very tasty, the popovers with gruyere divine. Sommeliere made a wonderful recommendation. Crabcake was a dream, but the shredded celery root threatens to overpower it; eat them separately. Tuna tartare was heavenly. NY strip steak was too good to put the nice, tart red wine sauce on. Marinated chilean sea bass created a totally brilliant alchemy with the soy-ginger sauce and parsnip puree. Mushrooms (hen o' the woods, with garlic and butter) and asparagus (char grilled with a little salt) perfectly simple and lovely. Desserts were nice (crepe souffle and lemon meringue) but avoid the greasy little brown discs that come unbidden. Coffee was uninspired. Service was helpful, attentive and appropriately obsequious. Only complaint about the ambience is the noise level.
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