Your comments have been heard evidently & Terragusto has seemingly made things simpler. Enjoy.

I get and accept the tasting menu concept and “share the main plate”. I’m in, in down.

But, the servers are “pretend Know-It-Alls” and this whole crap about… “Oh, you don’t have a reservation” when the place is 3/4 EMPTY? Please, give me a fucking break…

Also, they pace the meal weirdly.

Went there this past Sunday. Yes, my friend and I took longer than what would possibly be usual to order, but the waiter kept coming up every two minutes.

So, to get this douche away, we order… and then the first course took about 20m to come out of the kitchen. Shrimp and Cauliflower Soup (while nice and smooth, the soup was “over pureed” to the point of being a near foam and the shrimp stock used was almost too intense) and a plate of Salumi (the truffled sausage was pretty tasty, very good prosciutto.

Then it was a nice pacing to the pasta course. Raviolis with ricotta and walnuts, brown butter and sage (honestly… is their a better combination than Brown Butter and Sage, besides Sex and Cigarettes?)and Bread Gnocchi with Thumper Ragout (excellent… )

and then… 5min later, the MAIN course comes out. Yes, we asked for the Kobe Steak to be served RARE (it was more about MR than R) but that doesn’t mean I want my main meal 5 min after the pasta course comes out.

It was still delicious though overdone. The Brussels Sprouts and Potatoes with Roasted Garlic almost outshown the beef!

Desert was very good, but it also draws some confusion as well.

At the start of the meal, we had a rather confusing conversation about… do we want bread with our meal or dessert?

So… the option is, if I have bread with my meal… I cannot have dessert (or pay extra for it). If I choose the blue pill, I wake up as if nothing happened? Wha…? Whoah!

No, what I don’t need are the extra caloric carbs paired with my pasta. But it was still a strange way to “discuss” and pretty much be told that “Bread is an expense”.

The food here IS very good… and it IS a near bargain. And the pastry chef is about as sweet as her desserts (which were EXCELLENT). She brought us an extra dessert, some meringue creation with chocolate, almonds and creme englaise. I’m not much for meringues, but it was good though.