Food was nothing special considering chef hype. Squash soup was very nice. Pork loin with cipollini onion and garlic mashed polenta was just OK. Chocolate pecan pie was ""good"". I guess I came to realize that with so few options, cooking must end up feeling very formulaic to the kitchen staff, and I think it comes across a bit in the food. I also tried some of my friend's bluefish (something I've never had before) and it tasted quite ""fishy"". Is that normal for that type of fish? Noise level got pretty loud when restaurant became full. Overall, not special enough that I'd return. I've had much more satisfying meals for less money.
Cons: noise level
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