The sign is small and unlighted (it's in the basement of a musuem/city hall/municipal something). What are they thinking? Anyway, the menu is interesting, though small, without much reference to local, fresh, slow-food care. The waitrons were cheerful if not knowledgeable. The Chicken Xavier (I don't usually order chicken out but this sounded promising) consisted of a large breast with peppers and a light sauce. I was reminded why I don't order chicken out--the edges were tough and dry, which are signs of inattentive cooking (IMHO). BTW, I rarely send food back, and I didn't do so. The sauce tasted great. The bean soup was suitably bland so the beans were the star and not the pork. I liked it a lot. The salad was deconstructed--a nice touch--and enjoyable. The stuffed pork loin was also dry. Why would the chef put pork (which tends to be dry) on top of a starch that further dried the meat? Go figure. The vegetables were perfectly steamed (i.e., not swimming in butter). Comfortable surroundings (why does it have booths?) with not-bad art on the walls. I will go back, if only to financially support a business that is at least headed in the right direction. Needs attention to good cheffing, though.
Pros: Good vegetable technique
Cons: Some items over cooked
more