I met Joe the chef on the phone and in the restaurant with his son. Misty, our server, was the consumate host, paying close attention to our party; rather dedicated foodies. Mihoko's macrobiotic composition was a delight to the senses and we shared other dishes that were equally tasty. I could also speak highly of the cheese plate - local cheeses with a variety of textures and flavors. It was interesting to taste the Sweetwater Farms Blue, that was a bit harsh alone, but dissolved elegantly when combined with the compote on the plate. We tried four wines during the meal from a Petite Meunier to a Muscat. And the dinner with wine at under $400 for 6 was a remarkable value for the food, the attention and the atmosphere.
Pros: Slow Food carefully prepared. Misty, Joe, Mike and all the staff
Cons: None that I can think of.
more