Great old building, great atmosphere, service and music. What lacked was the execusion of their elaborate menu. If you can put it on paper does not mean someone can cook it.
Oredered the duck off the menu and it had to be the worst ever. I cook duck and have had way better duck from places where they had no business cooking it. The skin was crispy but thats where it ended. They fried it in the pan skin-side down like expected, flipped it over in the pan then put it in the over for probably 5 min for that med/rare center. Now this is where they f'd it up. When they took it out of the oven (instead of letting it rest) they cut it on the bias, fanned it out on the pan, then back into the oven it went. Now the juices are running out of the breast onto the hot pan in the oven, essentially steaming the duck into leather. BRUTAL when your plate runs $28. Then it was paired with the most bland steamed spinach and lentals that were under cooked by at least 15min. So imagine tough steamed duck with hard lentals and hot spinach...mmm...not!!! You know the saying "If it looks, quaks and walks like a duck, it must be a duck? Well not in the cooking world. If you clearly don't know what your doing then STOP!!!
With all this said, the cocktails where out of this world and the tri- dessert we ordered where top notch. The baby creme brulee we were served has to be the best ever. I've had many in top restaurants and this by far was the best. If you've had it before and was not fond of it you have to try it again for the first time. I really feel as if it should be a 2 star but the rest saved the score. Barely a 3 star. Next time I go it will only be for early night appys like the fois gras poutine and tall pint of ale.
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