So, my wife and I had an awesome experience. The pace of service was great, our server, Sohail (not sure on spelling so forgive me if that’s wrong) was awesome - he recommended wines and was just all around awesome. What follows is some critiques I have as a professional chef specifically regarding the food and they are intended to hopefully provide both the guests and the restaurant with more value. Bottom line, if you want to eat here, do it. To start, my wife had the mushroom risotto. It was cooked really well, just al denté. Flavor was good, but it needed just a little bit more salt and some sort of vinegar or citrus to balance the flavors. Overall, they nailed the texture, maybe having someone taste it before it goes out would help the kitchen navigate the salt and acid thing. I had the foie gras, which I loved. The foie is obviously a purchased product but honestly, to a point, that doesn’t really matter. Same for the jam. It worked and it worked well. In my experience, it is less expensive to prepare foie gras in house if your cooks have the ability to do so, and I think most ECs and owners know that. That being said, it’s so rare to find actual foie on the menu these days so don’t pass it up! My wife had the roasted chicken for her main course, which she enjoyed and I did as well, and I just wish they had taken the time to either wet or dry brine the chicken. For one, a brined chicken is so much more forgiving when roasting. I will say that the herbs and other seasonings they used were perfect, but it would just have been so, so much nicer if the chicken was evenly seasoned throughout. I’m a huge stickler for this. Brining/dry brining helps to tenderize the meat and causes it to retain more moisture. More importantly, it evenly distributes salt throughout which improves the overall flavor. Plus if herbs and citrus are added - even better. None of it was bad, this is just my take to make a good dish great. I have similar feelings for my entree. I had the duck confit. The legs were made very well, the à l’orange sauce was delicious and seasoned perfectly. I could do without the spinach but if you’re someone who needs the bitterness it’s a good choice. I will say that two whole leg quarters of duck is a LOT of food, they might be better served by reducing the portion. I saw the menu price and was not expecting two leg quarters. I also have the same critique as I did above. Brine the duck before confit so it is evenly seasoned. Beyond that, I’m a bit ashamed to admit that I did ask them to sub the sweet potato purée for white potato purée. This is where I actually have a small - albeit probably negligible - complaint. On the menu, it says “pommes purée” or “sweet pommes purée”. When you put that, I believe the expectation is French style pommes purée; thus it should be completely smooth and somewhat flowing; almost a sauce. Ultimately, service was great. We spent probably a little more on alcohol than we did on food - which is a big statement. The most expensive bottle of wine I saw was $16,000. We probably spent about $250 on booze (for about 8 drinks) so even if you’re not a fancy wine type, you’ll be comfortable. But the food is good, could use some refinement, but overall, we’re definitely going back and if nothing is different, we’ll still enjoy it!