Carrie W.
Yelp
Overall, very very good. Four of us went on a Thursday night - reservation were much needed, and I'm glad we made them a few weeks back - and almost walked past this gem of a restaurant. There are three or four doors, but they have signed pointing to the correct one to use, which I think is because the restaurant has expanded over the years but never changed the doors to windows.
Tables are cramped together but somehow you don't find yourself overwhelmed by noise from other tables, nor do you feel terribly stuffed in.
The food was, for the most part, delicious. I started with the crab and avocado timbale. A touch of crunch, some lemony goodness, and the perfect ratio of crab to avocado. I could have easily skipped my main and just had another one of these. I'm glad I didn't, though, because my scallops with pea puree (I had them leave off the bacon) with incredible. Four large scallops, cooked perfectly, with just enough pea puree to last through all four (I can't be the only one who gets sad when I run out of sauce!).
Another in my party had the duck breast, which was delicious - surprisingly it wasn't too fatty for me - and came with potatoes cooked in a way I'd never had before. It looked and tasted like high-end hash browns. I'm not complaining! I kept sneaking bites when she wasn't looking.
The others both got Scottish steak and said it was very good, though I can't vouch for that myself.
We got 2 desserts to share between the 4 of us: creme brulee of the day (vanilla) and the dessert special, a pistachio panna cotta. The creame brulee was incredible, but the panna cotta was by far the low point. A good panna cotta is light and creamy. This was... not. It was overly thick, almost solid - I put my spoon in had to use a lot of pressure to get it out! It's a shame, as the taste was nice - but the texture made it inedible, almost like swallowing an incredibly thick creme fraiche.
Maybe they don't make the specials enough to make them well? Overall, I would definitely return - but would skip the dessert specials.