Our appetizers were amazing. The Buffalo shrimp had just the right heat, not so heavy it covered the shrimp's natural flavor but also not to weak, it was also grilled and charred just enough to add a dark char flavor in the mix and complicated but successful balancing act. The roast beef sliders were also very good, lean roast beef cooked through but still tender. On two slider rolls with au jus that while sweet complimented everything perfectly.

 

Dinner was a toss-up. The chicken was all white meat (a plus for me and negative for the GF) and very tender with a crunchy fried exterior, exactly what I want from my fried chicken. The potato salad was potable but far too bland with the exception of something off putting in the mayonnaise. The "Watermelon" was a second salad with watermelon tomatoes and mixed greens topped with an oil based dressing, that completely removed the sweetness of the watermelon and keeping any of the greens or tomatoes from having any crispness. The jambalaya was significantly more impressive. It was very "New England" made with shrimp, muscles, scallops, cod, and even a clam, with a few slices of linguica added for spice and chicken to give the plate some weight. Unfortunately there wasn't much cod in there at all and what was found had a touch too much "fishiness" to it. I know that is partly my fault since the markets would be closed today and the fish wouldn't have been fresh that morning I wouldn't be surprised if this wasn't the state of their cod any time I try the meal. But looking past that, as it could have been my fault, the rest was quite good. I did end up putting plenty of pepper and a few dashes of Tobasco into the food to give it some extra kick because I expect that from jambalaya.

 

Desert was slightly more redeeming in that we both enjoyed what we got but there were a few low points to this as well. The biggest warning sign was the blue berry cobbler was topped with whipped creme and a strawberry. It looked very nice until upon closer inspection it appeared the kitchen staff had shaved off some of the left side of the strawberry, I know when I do this it is to get a little more life out of a fruit that has begun to go bad but I expect better from a chef and kitchen staff paid for freshness and quality, the chocolate was topped with whipped creme blueberries and toffee. The presentation here looked a little "tossed" together but still tasted fine until I tried to bite through the toffee. Bite might be the wrong word to use, gnaw would be more appropriate. The toffee was in credibly hard and if it wasn't for my inherent stubbornness wouldn't have been eaten at all.

 

All in all the food was better than I can prepare. But it had some definite drawbacks. Many of which could have been avoided if the main tenants of fine cuisine had been followed explicitly "simplicity and freshness make good food". So if you enjoy exposed brick and hipsters the place isn't bad (not great but not bad) just remember some things there aren't great and they can even get down right tacky.

 

Good luck and good eats!

 

Oh and before I forget don't steal their electric candles. There is a "$40 charge if stole!" which has been tackily labelled in large 16pt font on the side of each candle.