I hesitated to write a review but after reading reviews with similar experiences I decided to.
Pretentious, over priced, poorly executed food. The Chef is not up for this level of dining. Very nice people, nice bar, well decorated with very nice stemware.
The tiny roll I was served was gluten free. Really, who cares. Butter made in house was unsalted, which is okay, but flavorless. I don't think the chef tastes anything. Started with mussels. They were foul. The accompanying grilled bread was stale. The lamb was very mild which is nice but lacked flavor and seasoning. It seems like they don't season anything. The plate was literally a mess. I posted a picture (anonymously) on FB and the response was 100% repulsed. People thought it looked horrible. Menu said gastric. A classic gastric is caramalized sweet pan drippings such as onions, or caramelized sugar with flavorings and vinegar. I believe what was served was a red wine reduction. Undercooked fingerling potatos and "local" chewey corn. Once again, really?
Farm to table is a passe trend. Taste is more important than where the food comes from.
The dessert was stale mini donuts with untempered bland ice cream rocks right out of the deep freeze. You could taste the freezer. Menu said creme anglaise. No richness, thin, not enough vanilla, sugar or egg yolk. Creme Anglaise should be an almost religious experince. Not here.
I was comped my mussel appetizer but had four martinis and a Sauterne. Bill came to $130.00.
I thought the State Street Grill was bad. This is in the same category.
BUT, I will try again. I enjoy the bar. The young lady bartender was very good, likeable and professional enough. Tip...my flatware should never touch the public bar just like being served at a table.
I'm being sincere in my statements here. They're not designed to hurt their business. But at these prices you have a responsibility to perform.