"Despite some “taxed” staff on his early visits, Bauer agrees that chef-owner Scott Eastman “has a keen grasp of what comes out of the kitchen.” The menu is broad, but it checks off three trends for Bauer: house-made charcuterie, flatbread and crudo — all of which he recommends, along with the rotating pasta dishes that Eastman honed over nine years at Corso. Other recommendations include the “spot-on” sausages and the bacon-wrapped monkfish that is “destined to have a long life on the menu.” Mid-review, Bauer reveals his personal bias for chopped salads, admitting that he is “attracted” to dishes where “everything is about the same size.” He goes on to note that Eastman’s version — with apple, raisins, walnuts and blue cheese — is “a particularly good example.” This, plus a “fully realized bar program,” are worth two and a half stars." - Andrew Dalton
