Staff: Our staff, Elizabeth, was very courteous and pleasing. She explained some of the food in the Restaurant Week menu list. She also did some recommendations.
Drinks: Home Grown. The bourbon in that drink was just okay. Same level as Maker's. It could be great with Woodford or Bulleit Rye. However, the mixture used to make that drink was fantastic!
Appetizers: Mustard Greens, Nashi Pears, Toasted Sunflower Seeds, Tangerine Yuzu Vinaigrette was really good. nice touch on the vinaigrette.
Compressed Watermelon, Jasper Hill Farm Feta, Toasted Pine Nuts, Balsamic Reduction was okay. Presented really well but on the menu it didn't say that it will have baby arugula. The mixture of watermelon and feta was really good. The baby arugula has that earth to dirt taste.
Entree: Seared Pork Tenderloin, Anson Mills Polenta, Heirloom Carrots, Balsamic Brown Butter Emulsion. The balsamic brown butter emulsion mixed with the tenderloin was really good. This dish is a mixture of taste that will just explode in your mouth as soon as you eat it.
Braised Beef Short Ribs, Celery Root Mousseline, Watercress & Seasonal Radish Salad, Braising Jus. The braised beef short ribs was cooked over I think more than 24 hours. The short ribs were so tender that you don't need a knife. The braising jus gave it flavor.
Desserts: Our favorite was the Rich and Fluffy. It has olive oil ganache, sea salt, soft angel food cake, marinated strawberries, and mango coulis.
The okay dessert was the marvelous melon.