"Ok, so, I have to say that this is probably one of the best restaurants I have ever been to. Not only for the amazingly inspired and sublime food but also for the magical atmosphere and the above and beyond service by the ubber cool and hip yet not 'I am too cool to be your server ' staff. This place is gold. So we came to dine on a Tuesday evening and were greeted by the host, sorry I can not remember his name tall, awesome hair, wore Converse) and as we told him the party name he immediately recognize the reservation and greeted our son who 's 12th birthday we were there to celebrate, even remembering the part that he was a fancy restaurant connoisseur my husband jokingly made that comment on the phone when reserving the table). Then we were seated inside a tiny and very quaint room where there were about 5 other tables. Shortly after our waiter Ben came over, Ben you are the coolest person I have ever met, he was extremely nice and made our son 's birthday dinner extra special Thank you Ben <3). Ok, food. We stared off with the Wagyu Beef Parisa sorry no pic) omg it was so good, this dish was a bone marrow with a delish kind of mash on top that none of us could identify and didn 't ask LOL) it was very good, came with lavash bread and home made hot sauce. After that we ordered a charcuterie board but asked our waiter Ben to bring us his favorite one so I am not sure which one it was but I am going to guess it was the Chili Pequin Salami sorry no pic) also this dish was amazing, fun fact, we learned from our lovely and knowledgeable bus boy he had the coolest tattoos ever) that one of the chefs is the owner of the farm where the restaurant gets it 's pork, local and sustainable, we really loved that. Mains. Our son had the Rosewood Burger, it was 2 beef patties perfectly grilled, caramelized onions and pepper, oodles of cheddar cheese with a side of beef fat fries, which he loved. I got from the appetizer 's menu the Yellowfin Tuna Ceviche, I have to come clean on this one, I was not expecting the ceviche to be more like a sashimi kind of dish as I am Latina, I have always 'cooked ' the fish with lemon or lime juice, so this Tuna was aggressively raw for my taste BUT once I took the first bite WOW it was whole different world to me. The flavor was so unique and unexpected, I looked up one of components of the dish that is called Harissa, I had no idea what that was until now and yes, it definitely made this dish absolutely one of a kind. If you want to give your taste buds a trip, definitely order this dish. Finally, husband ordered the IO Ranch Lamb Shoulder, it came with raita sauce, almond-saffron cous cous and banana crepes. Again this dish had a personality of its own. Every item on this dish made it perfect, it also came served on a beautiful silver pan. At last, Ben surprised son with a flourless Chocolate Fudge Cake with a candle on it on the house for birthday boy) this cake was to die for. Seriously. For drinks we had Martinis as aperitives and a bottle of Pinot Noir Ken Wright Cellars Willamette Valley OR. Everything was perfect, we had an amazing night and this restaurant made our son 's 12th birthday a homerun, specially that we are away from home we are visiting from Toronto Canada). We are definitely coming back. Bless."
