272 Boylston St

Boston, MA 02116

Painfully slow. Took the price-fixed express lunch on a Monday. Took 2 hours and 15 minutes to get out. One server for all of the outside tables and one bus person. Other tables were complaining about the slow, slow service too.

Zero mentioning of the dine out Boston menu not available on Saturday on the website while advertising you guys offer the menu from Aug 6 to Aug 19(which happens to be a Saturday). A waste of time to come over here for nothing.

I sat upstairs. I needed to be gluten free and dairy free. I had the fillet mignon and asparagus. If you usually order medium for your meat with a little ‘red’, this steak was fully cooked with no red so I would order medium rare next time. The wine list is extensive and the French wine was fantastic. Dietary restrictions: Gluten free and dairy free

Everything was perfect. We went for restaurant week, which made the price point incredibly reasonable. The highlights were the mussels, fois Gras, chocolate souffle, and cream Brule. So pretty much everything. The service was outstanding as well and I was great seeing all of the servers working together helping each other.

I had dinner here with my partner for a special occasion. Odd place! First: the food is absolutely top-notch excellent. Some of the dishes I tried had very unusual flavor combinations, like a cold melon soup with bluefish—but they all tasted fantastic. The cocktails were decent as well. But the atmosphere is very strange. The upstairs dining area completely fails to capitalize on its exclusive elevated views of the Public Garden—at the time, they had the curtains mostly closed, and besides that, there’s bench seating all along the wall with the windows, so even if you sit close to them you can’t see much. It feels very dim and stuffy. We opted to eat on the ground floor after seeing the upstairs situation. But down there, they have TVs playing live sports above the bar. It feels… wrong… to eat a $100+ meal in those surroundings. Overall the dining area seems to be having a real identity crisis, but the kitchen is producing quality stuff.

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