The team behind the "off the charts" popular Eventide, has renovated and reopened Hugo's, they actually share a kitchen. I have been counting the days until I could dine at Hugo's and see what culinary creativity would emerge from this restaurant savvy group.
First of all, the menu is complicated. Our waiter did an excellent job of explaining how to structure the meal, but the problem is, if you don't have the patience for a lot of little plates you don't get much of a dinner, and its pricey. There are also hard to figure out descriptions, you don't really know what you are getting without asking your waiter. The plates are beautifully prepared, but the portions are small. I can see how it would be a wonderful special occasion spot, but I was hoping for a delicious dining with high end seafood and an occasional chop.You cant even get any of the yummy oysters they are serving up next door. What we ate was very nice but we were wishing for more when we left. We each had 2 courses plus dessert and 5 glasses of wine between us, the bill was $240. If they had just brought 3 more of the buttery biscuits instead of the hard seed rolls I would have been so much happier.
This is a great special occasion spot, great wine list and excellent service. It will be interesting to watch Hugo's hit its stride.
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