"absolutely phenomenal! my first time came to this place and it was a pretty busy night when the college was hosting graduation celebrations earlier this day. When I went in myself, I was immediately greeted, the hostest was very courteously informed that they were full and once a space open at the bar I was welcome to take a place, since nobody else was waiting for only one single one. I got a sms, about 10m later said my table was ready. apparently a seat has opened at the cooking table! I took my place and it was less than a minute before my server approached me and presented itself. he was very polite and knowledgeable about the menu that I appreciated very much because I know I had to ask more than a few. after some consultations about the black ears decided as an appetizer, along with a small charcuterie board consisting of 4 items that I chose and several parts of dingen that ordered well with the meats and cheese (the charcuterie boards are building their own, each article added to the board is $7). as entre I chose the 8oz sirloin, which was blue prepared, with mixed mushrooms as side, couple with a glass red wine, I think was called alexander’s valley. I will say it took a little time to get out for the appetizers, but it was understandable when all graduates eat there in the night. it was joyful enough to observe only in the situation, the chef and other chefs prepare these amazing dishes. one of the chefs on the back of the house noticed that I had waited for one because and prepared a little tasty bite for me while I wait. I honestly can't remember what they said, but it was a kind of beating on a thin radishe. before I go to the actual meal, I would like to point out that her home is brot and butter absolutely amazing. the black ears are marinated over night and then fried deep and laid over some speck jam, then a sunny side is placed upward. I've never been swooping, and I loved her. they had no celebrity booze taste. the chefs here know what they do! the outer skin was perfectly fried to a crisp, and the fat was made wonderful. they had great taste and texture on their own faust and the speck marmelade was just an additional bonus. the wood charcoal consisted on some prosciutto, cow head meat, bleu cheese, and a goat cheese, in addition it also has apfel chutney, honeycomb, pickled senfsame seeds, olives and apple slices. everything was amazing and I will not go too much detail here. the steak and the mushrooms were both perfectly cooked. the steak is covered with a glaze and served with a small side aurgula? and swirl. for dessert I decided to have the carrot cake. apparently the recipe belonged to an old friend of the owner. the icing was not excessively sweet and it had a beautiful creamy texture. the cake was dense and moist. it was served on a plate, with caramel and honey roasted heel, with a side of orange sorbet. all in all, there was an amazing experience and I definitely recommend to give rhis place a try. it is expensive, but the service is great and they will not regret it!"
