I think that one of the chefs worked in a Daniel Boulud restaurant in NY and learned how to make a great burger. I've had the original twice at DB in NY. This is just as good sans the fois gras.
The PEI oysters that we had to start were excellent. We accompanied the food with a very decent Tempranillo. This Is my forth visit, and all were most enjoyable. Book early. It's a very busy place.
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