MenuPages

While the atmosphere is wonderful and intimate, the food leaves much to be desired. The chef seems to have the habit of overcooking and underseasoning everything. The poached duck egg on the salad was hardboiled. The halibut was cooked to the point of canned tuna consistency. Hazelnut spaetzle were dry with no nutty flavor. Even the "clafoutis" (actually a muffin) was dry and flavorless..... Probably the most disappointing meal I've had in the city in a long time.

Thought the place was lovely. I attended Amuse with the Woman's Culinary Guild on Monday evening. We sat at a communal table. To be fair to the wait staff, we did order as people came and went, we also asked for separate checks, not for each of us, we combined them with two or three persons. What was upsetting was how we were treated from the Chef. A friend and I ordered the ratatouille and quinoa dish. The ratatouille part was very good, but the quinoa tasted GRITTY. The waitress took it back to the kitchen and told the Chef. His response was that this quinoa was organic. My response was, it was not very pleasant to eat. Do you like eating mussels or spinach with sand? A number of the women in the group run cooking schools, chefs, and we all know about food. Do no underestimate your clientele...