Saltine

First, there was Elle (“Ellie”), our superb, professional, well-informed server. A veteran of restaurant work, and thoroughly precise in her entire presentation. Then, there was the food. Outstanding in preparation, quality of ingredients, and flavor combinations. The iceberg salad boasted a stunning array of flavors and garnishes and an emulsified, balsamic vinaigrette. My oysters Rockefeller were forgettable yet tasty, just not the classic I had expected. My wife had the crispy whole (boneless!) trout, and I had a fabulous roasted whole (boneless!) branzino. Both fishes were garnished with some splashes of frissee lettuce, with a sweet, subtle lemon vinaigrette. I didn’t care for the succotash because it included soy beans instead of lima beans. A disappointing, inappropriate blend of corn, carrots, and edamame. Lima beans makes succotash authentic, and this was a strange departure. The passionfruit white chocolate mousse chocolate bomb was a great dessert, well worth trying because it was gluten-free and so satisfying. This was a fabulous experience at Saltine.