"Had Foie Gras and Escargots for starters. Foie Gras was done to perfection with a little sweetness in the currant topping to blend wonderfully with the rich creaminess of the foie gras itself. The escargots were perfect. The light cream sauce with just the right whisper of garlic and fine strips of spinach richly supported the tender escargots.My entree was the bone in pork chop. It was superbly prepared, a nice light crispness on the outside and todiefor lush, tender, juicy meat on the inside. The apple compote accompaniment added a perfect sweet foil to the meaty toast of the chop.Perfectly done.Other entrees at the table included braised ox tail and the scallops. Both were expertly prepared. The ox tail was rich with a wonderful sauce that brought out the best of both meat and bone marrow, very satisfying. The white acre peas and fried shishito peppers that rounded out the dish were the right balance to the richness of the ox tail and were cooked to perfection. The scallops served atop creamed corn and english peas were also a delight. The scallops were good size, but extremely delicate and tender and the accompanying corn and peas outstanding. the pickled shallots were a real surprise adding a very inspired and charming savory element to the dish. Outstanding all around!While one might think it couldn't get better than this it did. Our service was provided by Beau, maybe BOW for his Bowtiewho was both our waiter and the sommelier for Matthews. His professional attentiveness and conversation was thoroughly enjoyed by everyone at the table. Bravo Beau!"
