I went on a Tuesday night at 6:00 and there were just a few other tables seated. I was able to find a parking spot on the street right in front of the restaurant. The restaurant is casual but nicely decorated.
I had the farm egg for my appetizer. It was awesome. A soft boiled egg in fried onion straws so the egg looked to be in a nest. Some diced scallops were around the egg. And there was a sabayonne sauce that was fantastic. I gobbled it down really fast.
I had the tomato salad. It was a take on the traditional tomato, mozzarella, and basil. It had two thick slices of tomato. Between the two slices and on top there was some very creamy cheese with bacon and basil. The skin of a tomato had been dried or crisped and attached to the sides. And, there was some zucchini cut in leaves. It looked like a tomato on the vine in a way.
For my entree I had took the waiter's recommendation and had the monk fish. It was a piece of monk fish wrapped in cabbage and then wrapped in caul fat that was broiled. On top were three tiny clams. It was in a forth, creamy broth. The waiter said the chef was inspired by clam chower and I could definitely see that. The fish was cooked perfectly and the taste was great. I had to get a spoon to slurp up the rest of the broth.
The menu changes frequently so it is a place that is worth return visits.
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