Well we went for restaurant week which proved to be the downfall of our dining experience. Our first course was a hot tomato soup with a panzanella salad. Well the tomatoes tasted like the equivalent of opening a can of hunts tomato sauce and pouring it over two croutons with some shaved cabage of some sort. It must have been the deconstructed type of dining experience the chef was looking for his diners to have.
The entree was different then published on houston restuarant week primarily the reason for going was the roasted boar on the bone which turned into filet mingon and was absent of any starch which would have helped the fire in my mouth upon eating the fermented cabage. Three glasses of ice water were no help.
The dessert was good but definately not why we attened the restaurant. If I wanted dessert I'd go to the chocolate bar or dessert gallery.
My wife and I ended up eating left overs when we got home because the portions were so small. We had waited all week for the chance to go out and celebrate and the restaurant left us with an awful taste in our mouth both literally and figuratively.
My impression of restaurant week was to entice new clientele and treat the exsisting customers to an experience never the less this was not accomplished and we wont be back
Pros: beautiful interior
Cons: stunned by the restaurant week menu
more