Service – It was a little hard to judge given that this was a pre-opening party. Watch yourself though, it goes down too smooth. Then the server recommended the cucumber sage martini. I tried the orange sangria, which was VERY fruitty. However, in their attempt to serve it all, they stumble a little bit when it comes to attaining food perfection.ĭrinks – This is their strength. I did enjoy the desserts, one cobbler had a butterscotch flavor. I heard that Fontina was in the fondue, and immediately I thought “Sold!” They’ve got a nice fruit and veggie selection: okra, marinated green beans, poached pears with goat cheese, apples seasoned with jalepeno and lime and bruschetta. I was drawn to the cheese, particularly the cheese fondue. They have their share of steak, lamb and chicken (straight from the oven served directly on your plate). Essentially, all you can eat for about $50 (just like the Brazilian steakhouses in the area). When the place officially opens (4/22), the schtick will be its Harvest Table. In terms of food, it was good, not great. This old Sal and Carvao space transformed into a wooden sleek scene and was overall very impressive.

That’s why it’s going to look like I was Miss Piggy all night long in this review. Clark (Clark and Superior)įood – So my preface to this entry is that I went to the (free) pre-opening party for this restaurant and as a result got to try EVERYTHING.

Zed 451