We started with an assortment of small plates ($6, each). We got preserved sardines. There were 4 decent sized fish, served atop crostini. The sardines were oily (in a good way) and salty (in a bad way). The olivade spread was a tapenade of olives, capers, garlic and ricotta. It was nothing I couldn’t have made in 30 seconds with my food processor. It was also too salty. It came with what they called focaccia, but was too hard and crusty to be actual focaccia. The cauliflower was the highlight of the meal; roasted and tossed with pine nuts, capers and golden raisins. I think I will steal this flavor combination.
We also shared the duck confit ($16), which came with ramp spaetzle. The duck was good, but it only served to remind us of how delicious the Peking duck at China King was. The spaetzle was fine, but the whole dish was an oil slick.
Service was slow, and we did not realize when we were seated at a picnic table for four that in the middle of our meal they would seat two more people with us. It was awkward when Leslie had to ask them to get up so that we could get to the movie.
I have included the website down below, but it is the worst design I have seen. It gives me a headache just to look at it.
On a side note, if you have not seen Chef yet, go. It was a fun, enjoyable story with some amazing food porn.