"The restaurant week menu featured 3 courses. An opening course that was both great tasting and imaginative. My table shared a wonderful goat cheese and beat salad as well as a lemon ricada dish. Would recommend both dishes to others. The second and main course was less impressive. Wagyu beef was very tender. But the sweet notes from balsamic vinegar and the coffee rub just didn't wow me. It wasn't the best steak I have had by a long shot and it was, with an addition 35$ fee, at substantially larger price then that steak. I will note that it was served with an interesting mushroom variant. but the mushrooms were rather bland alone or with the fairly subtly flavored steak. instead they were a good addition to the other main dish we had. Speaking of witch, the Bolognese was boring. Not bad, it was standard fair tasty Bolognese. Original pasta choice with large flat sections that were perfectly cooked. Not too much, not too little. A good sausage meat sauce and a small crumble of what might have been goat chease on top. It was good, and if it was at a standard restaurant for 20$ I would not turn up my nose at it, though I would not order it again. It was far beneath Provisional's price and quality bracket. This was their opportunity to wow me into coming back and it just wasn't impressive. Although the mushrooms from the Wagyu beef helped considerably. Third course was desert. And it was phenomenal. Both options of a deconstructed Tiramisu and a strawberry semifredo were well worth coming back to. I won't go into to many details but simply say I do recommend either, but with an emphasis on the strawberry. The opener and closer for the meal were spectacular, well worth the price. It was only the main course that felt like they went cheep on it. A sad miss for the restaurant. I would not recommend goin there at the price point given. Not when the restaurants surrounding it are so very good."
