"Eculent was the finest dining experience we 've ever had. It was also our introduction to molecular gastronomy . Our advertised 20 course dinner grew to 27 courses before we were done. From a caprese salad and a spicy PB&J served in tubes, to courses with edible dirt , to escargot, to venison, to things that popped and made your mouth tingle. The entire restaurant only seats 16. (One table for four and four tables for two all in a row. One bench of four with a kitchen view. It 's snug...but not cramped. They have just one seating at 6:30pm Tuesday through Saturday. The meal was PRICEY...even with a Groupon. (If you choose to have the wine pairing, plan to pay an extra hundred dollars a head between the wine and the service charge/tip before you are done. The food was, overall, excellent. Much is grown right there on site, most of the rest is locally sourced. The wine is from their own on-site vineyard. With 27 courses, however, there were a couple that just didn 't live up to the expectation. A couple courses were just not to our thing ...but the people who liked that thing really enjoyed them. Unfortunately, the main course was one of the things that bothered me most. I was served several dark, gray sponge medallions that were advertised as a fine cuts of steak from 44 Farms. They were described as medium-rare and were anything BUT. When I asked why it was so colorless and dry, the executive chef said that it was because it was sous vide for 8-9 hours. Well, I 'm no chef, but I know what a medium rare steak looks like and I 've seen enough cooking shows to know that when a steak is sous vide to medium rare, it still comes out pink from edge to edge, and is very juicy when cut. This was not. Eculent was an amazing experience! It was an evening well spent. It will be remembered for a long time and will definitely be recommended to our friends. While the meal was WAY out of our budget for a typical night out, it was a great special event."
