We came in and did a chef menu, and my wife had wine pairings. Nearly every course was exceptional, especially the filet mignon, duck and the scallops. I'm a steak guy and when I go back, I'll be getting the scallops as my entree. My wife, who mostly gets seafood couldn't agree more. The waiter practically painted a picture with his food descriptions, the chef/owner Michel Tersiguel even brought out a course and described it himself. A very nice touch I thought, and we were made to feel right at home. Wine pairings were spot on, my wife thought, who loves wine. I do believe the waiter was also the wine steward there, as I saw him recommending wines for other server's tables. Top quality service, from very friendly staff, without some of the pretension I've experienced at places like Petit Louis. I also very much enjoyed the nuances and family like feel they had which I don't get at places like Ruth's Chris. I notice they must do a number of tableside dishes on their regular menu as well, as I saw steaks and crepe suzettes being done tableside that evening. A nice touch I thought, as that seems to be a dying art. Sadly, the crepes were not the dessert on our chef menu, as they smelled wonderful. The waiter even took us on a tour of the 3 story restaurant which has different themed dining rooms on each floor, and was very informative about the history of the building and the reataurant. Something I loved being a history nerd. All in all, a delightful meal and experience. I'm looking forward to going back
Pros: best scallops I've ever had
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