"Great concept, we need more places like this in the valley.Really cool building that was once a bank with the vault still in place being used as a wine cellar. Speakeasy is cool but just a little too dimly lit.Execution of the food however left a little to be desired. I ordered the local mushrooms that was mostly just cremini and a few oysters in too much sauce with a small, thin piece of puff pastry of the side and another soggy piece under the mushrooms.I also ordered the charcuterie board for $35. The honeycomb was great and so was the cheddar. Also included was a cheap herbed chevre which wasn’t bad and a flavorless yellow cheese. I love that they make their meats in house, that’s so cool, but they were sliced way too thick and not cured long enough. The ham was inedible because it was way too salty as were the caper berries. This dish would really benefit from some more palate-cleansing components like a moustarda or some pickled veggies. Lastly the bread was too thick and over salted.I would like to come back and try some other dishes in the future. I bet steaks and pasta are a safe bet."
