"I visited this restaurant with three friends on Wednesday evening for their special $40 3 course dinner (Tues – Thurs). I was so excited, given the stellar reviews about this place, not to mention its charming sound menu. But I wounded the feeling of getting rid of myself. When we were ready to order, three of us wanted to order the New Bedford Scallops with rice beans, Piquillo pepper, bacon, squid, aged Pedro Ximenez Sherry vinegar for our entrees. Then the waitress told us that unfortunately they only had enough for another order, because they could not get enough fresh on that day. I appreciate their emphasis on freshness, but it's really frustrating as a diner. She offered us the additional options of the Alaskan Halibut and the Short Ribs. One of my friends decided to switch to the Short Ribs and I decided to go for the Alaskan Halibut what the waitress said was their favorite dish. And so my other two friends wounded with the New Bedford Scallops and the Hangar Steak. The verdict? Here you can: AMUSE BOUCHE: Shrine of cream from Cauliflower Soup with a sprinkle from Chili Flakes: I love soups, cauliflowers, and (yes, I admit) cream, so I prayed. APPETIZERS: Braised Pork belly with daikon, shishito pepper: That was my appetizer. This is one of their most popular, and it was very good, although I had better. The lower part was very delicate, but I felt that the top crust was supposed to be 5 10 seconds too long. Pure pumpkin soup: My friend ordered this, and it was delicious, beautiful combination of sweet and hearty. I liked to blow up the touch of fried capers. ENTREES: Alaskan Halibut, roasted eggplant, hummus, baby artichokes, olives, Pappadew pepper: I love all seafood and Mediterranean Middle Eastern food, and so I thought I would love this dish, especially when our waitress said it was her favorite escape. But that fell flat. The fish was cooked fine, but could have been a little tenderer. But the biggest problem was that it was very underseasonal. The accusations were fine, but not sung. The cooking owner worked at Providence, and so you would think he would know how to prepare good seafood, so I was quite surprised. New Bedford Scallops with rice beans, Piquillo pepper, bacon, squid, aged Pedro Ximenez Sherry vinegar: I took a bite of the order of my friend, and the scallops were pretty good, but the rice beans were a bit heavy. Short ribs (not remember other details of the shell): I don't know what my friend thought about her duck, but I wasn't a fan. My bite had a kind of stringy texture and no particularly unforgettable aroma. Hangar Steak with house made Mol, cippolini Onions and figs: That was probably the best duck at the table. The steak was very delicate and the mol season was delicious – a beautiful heat without overwhelming the taste of the meat. DESSERTS: Chocolate Bread Pudding: When most of us think about bread pudding, we introduce ourselves to a local, rustic type dessert. This version was a kind of artisnal version, but it was delicious. Rich chocolate flavor and very humid overall. Peanut Butter Banana Sticky Toffee Cake: My friends have ordered this, and they seemed to like it. I didn't taste it. Overall, type of hit and miss. You have other things on your menu that sound wonderful, but since my experience has been met or miss and given the average cost of a meal here, I don't know how likely I am back."
