Da Vinci Restaurant

Worst restaurant period. Took an hour and a half for one filet mignon and the grilled duck special which was raw. They keep telling us the food is coming and kept giving us small plates of tasting menu on the house that looked so bad, we didnt even eat it. Best part was we were the only ones there, since we came at 6. So ya, i think the old da vinci was a little better.

If I could give any negative stars, this place would be it. Warning!!! Do Not Eat Here! This was the most disappoint POS restaurant ever!!! How can this place be in business???
Where does this anger come from? 1. Bad service 2. Horrible and Shameful food 3. Expensive Prices for overall not even decent experience.
It took them about 20 mins to take our order. Not because they were busy was because they have bad customer/​serving skills. Every server should know to check on their table after 5 mins. It was not until we had to wave like a crazy person to get their attention for them to take our order.
We ordered the Fried Calamari, Pasta with Tuna, Clam Risotto and Grilled Salmon. Sounds delicious right? Get ready to be disappointed!
They must have read the Unilocal Reviews on the food being super bland. So did they decide to do??? Make everything SUPER SUPER SALTY. Who could mess up fried calamari? Da Vinci can by making the batter super super salty. Next it was the Tuna Pasta and Clam Risotto. Tuna Pasta, the tomato sauce had a weird taste, tuna chucks were over cooked and the pasta was way under cooked. The Clam Risotto, the rice was under cooked and way too salty. Again, all i could taste was cream and salt. So we waited over 30 mins for our grilled salmon. It looks good but unfortunately, grilled salmon was way overly cooked and the salad that was served next to it was too salty and sour. The flavor combination did not work.
Save your time and money. Do not even give this place hope because it is not worth it.
Also another disappointment, the menu on their website sounded so yummy but unfortunately, that is not what they serve at the restaurant. Their current menu is crap and overly priced. Don’t say that I didn’t warn you.

I wanted to give no star for rating but i think that 1 star is still too much. me and my husband tried this place bc he had purchased a groupon deal… we read some reviews on Unilocal so i had no high expectation for this place… but how disappointing… it was worse than i thought it would be…
first of all… who uses a gold trimmed platter these days??? very old fashioned… Complimentary bread was served with somekind of watered down hummus like dip (i think it was potato).tasteless… and we had salad to start off because they ran out of fried calamari… hmmm it was 7:30…how can they run out? that was the only decent apptzer on the menu besides the list of salads… then we had ham and cheese platter… presentation was «cheesy»…
My husband had the clam risotto… kinda undercooked… and i had the clam spaghetti… very undercooked… i think i can cook better than that~!!
I usually finish my plate if its small portioned… but i only ate the clams… and barely touched my noodles…
I was looking forward to order filet mignon according to the menu on the website… they definitely need to update that menu so people don’t get tricked!
My overall rating…“NASTY” i would never ever recommend this place to anyone~!!!

I am not kidding when I say that Da Vinci is the WORST restaurant I have ever been to!
My boyfriend and I waited 30 minutes to be seated, even with a reservation. What absolutely flabbergasted me was that out of the 12 tables they had, only 6 were occupied, and 5 or 6 staff members stood aimlessly around the bar while our stomachs growled.
Upon being seated, the waiter rolled his eyes and gave us attitude when we declined to order any wine. We told him we were ready to order, and after abrasively removing our wine glasses, he disappeared for 15 minutes without coming back to take our order. It then took 25 minutes for our food to come out.
The worst part? The food was inedible! My boyfriend’s risotto looked like soggy white rice and tasted even less appetizing than soggy white rice. The sea bass was as bland as fish can be. And my salmon? Completely drenched in oil, to the point where my plate was filled to the brim in oil– I had to move the fish over to my bread plate just to avoid another BP disaster.
I would never come here again, nor would I recommend it to anyone. The staff was rude and unprofessional, the food was the worst I have had in my life. And they expect you to pay $ 70 for all the above?! Don’t waste your time or money here.

I think my experience here tonight would be a two-​star one, but at $ 30 I think one star makes more sense. We went on a Groupon, so at least we weren’t ripped off too badly. But I think this is the first time in 3 or 4 years that I haven’t tipped at least 20% on a meal.
The service was TERRIBLE. We were left waiting for about 15 minutes before anyone even asked us for our drink order. We waited 10 minutes after that and saw the bartender just standing there, so we reminded the server that we’d placed drink orders. After our food came, no one checked on us to see how it was. At all. We had to ask for pepper and when I asked, the guy pouring my water just about slammed the glass down on the table as he spun away. When someone did come by, it was to ask «are you done with your bread?» My girlfriend laughed aloud because they’d given us only three small pieces of bread and that basket had been empty for about 25 minutes. Yes, we were done with the bread, thanks for asking!
Please keep in mind that this is what the service is like when they have about 5 – 6 dudes alternately wandering around the place and standing around polishing things. Of the dozen tables they have there, about 5 – 6 were occupied. So they were hardly slammed, and I can’t really think of an excuse for the shitty inattentive service.
The space is odd, that strange combination of opulence and cheapness — bad feng shui and all that. Strangely high ceiling and strangely narrow dining room, cheap speakers and track lighting about 20′ up.
And last but perhaps not least, the food was extremely so-​so. I had the chicken cacciatore and it was a giant pot of undercooked dark meat. I had to wrestle edible pieces out of this mess of bones and gristle (my napkin was filled with gristle by the end). The flavor was ok, but I could make this at home. My girlfriend had the salmon and complained that it was floating in butter. I tasted it. I could make this at home. And I am not a cook.
I hope they get their act together. I realize that simply existing in Beverly Hills must bring some sense of entitlement to restaurant owners. But Unilocal = KARMA.
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Edit: I just read Catherine K’s review (she was there the same night as us) and I noticed that we had some similar experiences — we were asked to wait at the bar despite having a reservation and despite many empy tables and several unoccupied staff members. And we also got a bit of attitude when we showed no interest in wine.

I would give this place 0 stars if I could. We went here for dinner tonight and ordered the calamari and mixed salad to start. The calamari didn’t taste fresh like it had been frozen for a long time and the mixed salad was super salty.
We ordered the hen and some type of corn/​burrata pasta. the pasta was ridiculous. There were literally 5 pieces of pasta and the rest was this weird tasting sauce that tasted awful. The portion feeds a toddler. I usually love corn but didn’t touch the sauce/​corn in this dish. The burrata also looked like regular mozzarella. We asked the waiter and he claimed it was burrata but we know what burrata is and it definitely wasn’t that. They put the chunk of cheese on top of the pasta and it was so unappealing. like they just cut it and dumped it on top because it was easy. At least melt it in or something! The hen was so so.
The waiter told us that their apple dessert is popular so we gave it a shot. It was literally a bunch of apples chopped up with some egg sauce on top — NASTY.
Service was also very slow and we waited a while for our food. I’m still hungry!
DON’T GO! waste of time and money.

So far, This place is the worst restaurant that I’ve ever been to. I bought the groupon for this place without any research. Here’s my experience in detail:
1– Although most of the tables were empty, We had to wait for at least 15 minutes to be seated. They don’t have a host and the staff are clueless. We had to remind them that we’ve been standing there for 15 minutes, and then they just took me to a table!
2– The menu they offered is not even close to what they claim on their website. BTW I had a menu with a number of items marked out with a pen and the My brother’s menu offered those items!
3– I initially wanted to order duck, which they didn’t have, So I ordered the only steak they had on the menu and my brother ordered pasta. We asked for Calamari to start with.
WE sat there literally for at least 20 to 25 minutes. No appetizers were served, They didn’t even serve bread or something to start. So I had to ask the waiter and remind them that we are still waiting for the appetizer. They went and came back 10 minutes later with entrees and a basket of bread.
4– The bread was way old, My steak was raw and cold, The green vegetables were very old that had turned yellow! I didn’t even try to eat it. I tried the steak and it was aweful. My brothers pasta potion was smaller than any meal that I had seen in such a restaurant. It was very old and bland at the same time. We both literally were scared of being contaminated!
5– a few minutes later the guy came over and said I have a problem with the calamari! We just told him to forget about it because we were about to leave the place.
I strongly recommend anyone to stay away from this place. it is a health hazard and definitely the biggest rip off!

Food-​wise, Da Vinci restaurant is by far the worst $$$ restaurant that I’ve ever eaten at. Even though we had a Groupon for $ 70 worth of food that we got for $ 35, it would have been a total waste of time even if the meal were free.
I got the Groupon probably 3 – 4 months prior to eating there and thought the reviews at that time looked good. The website also looked decent and boasts of a supposedly talented chef (more on that later).
But the day before eating there, to my horror, I came across Unilocal reviews posted since I bought the Groupon about how bad the food was, how outdated the website was (menu items actually offered at the restaurant were completely and utterly inferior to what is on the website). But I still had to see for myself.
Since most people talked about Lobster Linguine and other seafood/​pasta dishes being bland/​tasteless, I thought we would order other dishes to see if we’ll have better luck.
Well…my bf’s fish entrée tasted like what I would imagine socks to taste like. So bland, no flavor/​seasoning, tough and very fishy (like not fresh) and filled with bones to boot.
My duck entrée had the texture of rubber tires and consisted of 50% fat. I was sawing that sh! t like nobody’s business with my knife and could barely cut through the tough meat and the thick layer of fat. My two bites and my bf’s one bite of the duck were all uniformly met with grains of inedible sand.
We left most of our entrees untouched and I almost always finish my food.
We also had the 3 salumi plate that tasted just like any old cured meats (prosciutto, salumi and something else). We also had the filet mignon carpaccio with arugula but that had no taste and was icey-​cold, just like the plate it was served on.
As I’m writing the review, I decide to just Google Chef Jason Fullilove to learn more about him. I find on his website
that he hasn’t been the Chef at Da Vinci there since June 21. (All of the better reviews were from March or April, we went in September.)
Side note:
According to his LinkedIn bio, he did continuing education course at The Culinary Institute of America for ICE CARVING. Not exactly the best training to develop advanced culinary techniques or taste. And his stints at other restaurants have all been just a few months long as an executive SOUS chef, not executive chef. So I find a $$$ restaurant willing to employ a chef with Fullilove’s training and background, even for just a few months, to have questionable judgment when it comes to good food.

I usually don’t post reviews, but THIS PLACE WAS SO TERRIBLE that I felt a responsibility to write this review!
I honestly don’t know where to begin cause EVERYTHING ABOUT THIS PLACE IS EXTREMELY BAD. The staff is clueless, the service is terrible, the silverware is gross and looks like it’s been sitting on the table for 2 days, the food is awful, and the price is more than rip off!
THIS PLACE IS A DISASTER, AND THE FOOD IS ALMOST A HEALTH HAZARD. STAY AWAY!

There’s a big difference between BAD and JUST NOT GOOD, and I would put Da Vinci in the latter column. They seem to be trying and the food isn’t wretched, it’s just, meh and expensively so.
A few initial warning signs: # 1– ¾ empty dining room on a Saturday night but the host/​bartender (who was exceedingly nice) tells us we have to wait a few minutes before we can sit. We could only guess that there was only one waiter and he was in the weeds.
#2 said bartender is not familiar with the name «Wild Turkey» while a bottle of it sits on the shelf behind him. To his credit, he was a heavy pour and the drinks were only $ 7.00.
#3 Only 5 main dishes (not counting pastas) on the menu and we’re informed that 2 of them are 86d at 8:00 on a Saturday night with an empty dining room in full view.
Beet, arugula, mozerella salad arrives and everything is, well, just tasteless. No seasoning, cheese tastes like little rubber balls.
Pasta carbonara – points for nice, fresh pasta, but the sauce is thin – never came together and tasteless. Big chunks of pancetta, more like lardons.
Branzino – deboned and served whole – actually pretty good, but potatoes are undercooked on the inside and burnt (as in black) on the outside.
Chicken Cacciatore – Served in a covered pot, completely submerged in an OK tomato sauce. Chicken is overdone and the real headscratcher is how they could serve it that way and not present the pot table side and then have the waiter serve some on a plate. With the dark lighting, I challenge anyone over the age of 35 to be able to see what they’re trying to get out of the pot and eat.
Service was very nice and earnest and our waiter obviously took pride in the food the kitchen was doing.
Décor was horrible, cold and sterile and did not at all go with the dark lighting that I guess was supposed to conjure up fine dining.
My advice is to downscale the menu – focus on pizzas, pastas, add a nice roast half chicken to the menu. Turn up the lights and go for more trattoria than fine dining.

By far the WORST restaurant i’ve ever been to. There are places I’ve been to that have sub par food because its overcooked or the flavor just isn’t there. This place served us food that can honestly be considered a health hazard.
The food took FOREVER to arrive, let alone being able to place an order.
We started with the fried Focaccia salad. Fried Focaccia, great. The salad, mediocre. Together, they didn’t blend at all. It was literally just a piece of cheese on top of a salad. There was no creativity put into it at all. Extremely disappointing.
I ordered the sturgeon and it wasn’t cooked properly. The potato chips that came with it were way too oily and way too salty. The sturgeon tasted like it was seasoned with just some McCormick’s grill seasoning or something. In fact, it was a bit over seasoned. There was nothing unique about the flavor.
The worst part is my girlfriend had mussels linguine. I didn’t notice it at first but it smelled REALLY fish. In other words, they didn’t use fresh mussels and possibly bad mussels. On top of that, there were shells put into the dish that had no mussels in there. These were shells arranged by whoever was plating the dish so they knowingly put in empty shells. Absolutely unacceptable, especially from a place that charged as much as they did. My girlfriend ended up getting a stomach ache later that night that lasted for some time. We’re just lucky she didn’t get a severe case of food poisoning.
The thing that concerns me most about a restaurant that can’t put together basic dishes like this is that their ineptitude isn’t just in the cooking. It is pervasive throughout their entire establishment, including sanitation and proper food preparation. That was clearly evident in the bad mussels that was served to us.
This place needs to have an inspector check it out again and make sure they’re truly deserving of their A rating.

1. The food was terrible. The chef can do a career upgrade an start cooking for Burger King.
2. A real rip off.
3. Cheese and cheap decoration.
Recommendations: Go to another restaurant, they are tons on the area.
This is one of the worst restaurants in Beverly Hills /​LA.

Wow — this place is bad. Most of the good reviews for this place were from a while ago. I think they have changed a lot since then. First, the menu is bizarrely small. The options were 2 fish dishes and a pork dish. No entrée specials. We had a potato croquette appetizer (translation = giant fried potato ball — tasted like something you’d get at a dive diner). We also had a pasta dish. I love fresh made pasta and was really looking forward to this. It was really under-​cooked — like you bite into it and it is all raw in there. terrible! I fished out the corn and ate the cheese and left all the noodles. We got one fish, one pork. The fish was really fishy and pretty bad. Pork was dry. Everyone got the same veggies — they all came with potatoes (the best thing on the plate!). My fish also came with beets. Beets are the EASIEST thing to cook — these were terrible. Oh, and it is pricey ~$ 35 entrees.

One Unilocaler said it best… the bread was the best part of the meal! LOL
For appetizers, we had the calamari and nicoise salad. The calamari was average… nothing to write home about. The nicoise salad was actually pretty good, probably tasted really good because the rest of the food was so bleh.
For entrees we had the lobster linguini and sea bass. My date did not like the lobster linguini… I had one taste and knew why. The lobster was rubbery and tasted like frozen lobster. Definitely not the good lobster you would expect for this kind of restaurant and price. The linguini (or whatever pasta that was), it was chewy and kinda hard and thick. And the taste… what taste? It was like the chef lost all his taste buds. There was no taste to it. You would get a better pasta sauce using Prego. And for my sea bass, I got an entire fish, with the head still on. I was not expecting this. Uhhh, for the price they are charging can’t they even serve a chunk of nice meat without us having to do the work of deboning it?
To top off the bland food, we were one of the few people dining in the restaurant, I think I saw one other couple and a couple girls sitting at the bar. Those were the only people from 730−9pm (the hours we were there). Definitely not the kind of ambiance you want for an enjoyable meal. We couldn’t even talk amongst ourselves because the whole restaurant could hear!
The service was decent, our waiter was polite and semi-​friendly, even brought us a candle to make it a little romantic!
And we had the moth problem too. What’s up with this moth? It likes bad food or what?
Basically, this restaurant is overpriced for the food that it served, with no ambiance to make up for it. I’m surprised this place can stay open this long. Please go somewhere else unless you want to test the strengths of your relationship to see if you guys can endure a really bad experience together!

Didn’t have such high expectations after reading some of fellow Unilocaler’s review, but hoped for the best.
Da Vinci is a been newly revived restaurant situated on the edge of beverly hills, with a chef that is claimed to have been trained in italy and france… the style didn’t shine through. If the idea of buttering up everything to give it extra flavor is french cooking, then I must have mastered that art in college. My BF and I started with the Tuna Tartar, I thought it was nothing special — your typical state of art tomato, tuna and avocado layered in a holistic stack. The use of pepper was a little over-​dramatic, and didn’t really excite by palette.
For our main courses, my BF had the Dean Martin (12oz) and I had the Lobster Linguini. My BF’s steak was under-​cooked resulting in some misfortune after the fact. As for my pasta, while they were generous with the lobster, I was sorely disappointed with the sauce — which was a basic tomato base with no accompanying taste. A couple leafs of basil didn’t help assuage the pain, BUT, I did appreciate the home made noodles and my BF’s potatoes weren’t bad also.
ALSO NOTED: An uninvited guest (A MOTH) tried to join us at our meal when it couldn’t find its way out through the window (DUMB!)… the waiter kindly helped him out, nonetheless, I was DISGUSTED & had higher expectations. I think this place still needs A LOT of work before they can lure in a staple customer base.

*Word of warning if you don’t have time to read on: neither the normal or tasting menu advertised online is offered once seated (website still is not updated as of today) all the great reviews seem to be for the aforementioned options*
Well, like Rebecca, I too came here with a groupon and unfortunately was reading her review as I was headed towards my reservation. Pretty much everything she wrote was spot on so I will keep it short…
Con’s:
1) The food was bland… I am talking, «did they even put a grain of salt on this?» sort of bland. I actually specifically asked for my fish to be blackened because of Rebecca’s review. The waitress came to the table and asked «is this blackened enough?» but didn’t wait around for me to try it… after she left I tasted the fish and realized their idea of blackened was «fried» and there was still no sign of seasoning to be found! My fiancé had the lobster pasta which had barely any lobster in it and, surprise, also zero seasoning. So, like Rebecca (seeing a pattern here?) we had to ask for the salt and pepper shakers so we could season every item on our plates personally.
2) When purchasing the groupon they still had/​have their old menu (with what looks like amazing food) on their website along with their raved about spring tasting menu — none of which were an option. Like Rebecca said their menu is extremely sparse with few interesting or tasty looking options.
3) The value was not up to par. I have to say that if not for the groupon I would have been more than bummed out, I would’ve been down right upset! $ 36 dollars for literally a plain piece of fish and watery steamed broccoli and carrots? (also not seasoned) no thanks.
Pro’s:
1) Friendly staff
2) Warm yummy bread to enjoy before our meal came (but honestly, that was the BEST part of our meal)
So, this experience was a bit of a let down to say the least. My verdict is that it’s not worth the $$$ with or with out the groupon deal. They should seriously consider going back to their currently advertised menu — it looks much more appetizing and worth the trip. However, as far as this Unilocaler is concerned, I will be asking for a refund for my other unused groupon.

Awesome service and very attentive! We were even able to sample a couple wines before we ordered.
The tuna tartar is a huge serving of tuna, tomatoes, and avocado. I didn’t quite understand why there were tomatoes mixed with the tuna. I thought it was a bit distracting from the tuna. Overall, fresh, but was a tad bland.
My veggie linguini dish was loaded with veggies and came out piping out in a tomato-​cheese sauce. The noodles were extra chewy, which I love. I really wanted to be blown away by my dish, but overall, I would say it’s average. I believe they make their breads and pastas fresh each day.
I wanted to love this place cuz of the great service, but overall I think the food was a bit bland.

When I decide whether a restaurant was worth the money Iask myself whether I would have been happier going to one of the many fantastic taco trucks in my neighborhood. Weighing a taco truck versus Da Vinci, I would definitely go with the taco truck. Taco truck food is far more flavorful and of course much cheaper, and the ambience was not interesting enough to make up for the blandness of Da Vinci’s food.
I bought a groupon to Da Vinci because their menu online sounded very interesting. When we got there, they told us that the online menu and the $ 50 tasting menu were not available, and they were trying out a new menu and had a new chef. The new menu was small, and the entrees were either standard pasta dishes or meat or fish plus potatoes and market vegetables. No sauces, no spice rubs, nothing interesting at all, frankly.
We started with the cheese fondue and the tuna tartar. The cheese fondue was delicious– but how can you go wrong with cheese fondue? The tartar was mediocre. It was lightly dressed tuna with avocado and tomatoes, but I did not think the tomatoes were ripe enough. Plus, it was too large a portion. I would rather it be smaller and be $ 9 instead of $ 13. We did however enjoy the focaccia and olive oil.
My partner had the broccoli ravioli, which was very good. The cherry tomatoes in particular were delicious. I had the Dean Martin Steak, medium rare. While it was cooked the way I ordered it and it was very tender, it didn’t seem to have any seasoning on it at all. I had to ask for salt and pepper and season it myself. The market vegetables were a few pieces of pencil asparagus and the potato gallette was not memorable.
While we enjoyed the wine we ordered, the server was unable to describe the wines to us and there were no descriptions on the menu. They did give us tastes of the wines we were interested in but I think they have got to either have a server be able to describe the wine, include descriptions, or preferably both.
I recommend this place if you want to take your grandparents somewhere where the food is high quality but pretty bland. If you’re looking for an interesting meal you will be sorely disappointed.

Delicious Spring Menu ($ 50, $ 80 with wine) at Da Vinci… went on a weeknight with my husband so we got great service and delicious food!
For my first course I naturally had to try the fried artichoke… with parsilage, garlic and preserved lemon. These did not seem fried to me, they seemed roasted. With a beautiful crispiness to just the very outside leaves, they were al dente inside and just delicious. The descriptor of fried immediately makes me think of a fritto misto in the hands of a lesser chef, lightly breaded and a little greasy. These were the opposite of that. Just a touch of slippery oil on the outside, the vegginess of the choke was the key element. Paired with Mason Sauvignon Blanc which was near the top of my favorite wines for the evening.
D started with the heirloom beet salad, watermelon radish, mache, and pistachio vinaigrette. He loves vegetables that taste like dirt, the beets were nice against the sweet nuttiness of the mache. At the rear of the plate was a hearty wedge of Humboldt Fog, my favorite goat cheese. Maybe my favorite bleu cheese. Very goaty bleu cheese, FTW. D sipped surprisingly happily at a Licia Albarino.
Diver sea scallop with grilled octopus on pureed cauliflower and sauteed celery with a light garlic sauce. I think cooking squid and octopus is kind of a precise job. Basically because I love cephalopods but hate them overcooked even a little. This was grilled perfectly, with the flavor of the fire but still a nice give when you bite down. D thought the scallop was undercooked which actually means it was cooked perfectly. No shiny charred bits on the end, nothing rubbery on the inside. The wine pairing here was El Coro Blanco, and I enjoyed it although not as much as the previous sauvignon.
D commandeered the arsparagus ravioli when it arrived, served with Anselmi Veneto. He loved this. Loved. With grilled asparagus atop cherry tomatoes and shavings of pecorino cheese, this would make a great entrée. Hand made pasta, hand cut and hand stuffed.
The pasta course. Squid ink linguine pomodoro, loup de mer, mussel, clams, lobster claw. What I loved about this was the sauce. It reminded me a little of a French tomato based fish soup. I thought there was lobster shell used in the making of the sauce, but our waiter told us Chef Jason had used pieces of fish in the cooking. Not a huge tomato sauce fan normally, I would love the recipe for this. The fish flavor really smoothed out the acidity of the tomatoes. Deloach Pinot Noir 2006.
I only got one snap of the whole wheat tagliatelli with mushroom ragu and lemon thyme. It was just not that photogenic, but it was tasty. I have been a sceptic of whole wheat pasta because sometimes it has a graininess that can scratch my throat. But this vegan dish was really delicious (vegan, minus the cheese shavings). You would never miss meat with the hefty texture and flavors of the mushroom ragu. Again, large portion. Palladio Chianti.
Meat course: poussin (baby chicken) on orecchiette with mushroom ragu and shaved truffle. This was not on the menu, and made me wonder if Chef Jason had gone through my blog with a fine tooth comb to ferret out my obsession with roast chicken. This is probably the only thing I could have been served that would have made me want another bite. Roast chicken is my go-​to food at almost any time, any season, any mood, any weather. This one was pretty good. My love for roast chicken and Chef’s generosity with the truffle shavings made me want this to be my favorite course but I thought the chicken was a hair overcooked and the orecchiette was surprisingly dense.
D’s meat course was a little closer to perfection. He was served the pan roasted salmon on a bed of new potato, swiss chard and crab hash with cherry tomatoes. I loved the slight char on the fish, and the hash was like eating an unformed and unfried crab cake… soft, savory, satisfying potato and very crabby.
Dessert. One thing that usually turns me away from a set menu is having a dessert course foisted on me. There are two exceptions: offering a cheese course as an exception, or panna cotta as one of the dessert choices. (Chef Jason, have you been studying my blog? I really feel stalked here. Roast chicken, truffle, artichokes, panna cotta). I LOVE panna cotta. Meyer Lemon panna cotta with butter cookie crumbs. The crumbs tasted to me like a nice shortbread cookie, and the lemon panna cottta was fabulous. I would come across town just for this dessert. (I am serious about this dessert ambivalence stuff, not even chocolate moves me).
Overall, I found the quality of ingredients to be top notch and the preparations something special but not special enough to be weird, off-​putting, haute cuisine, or funky. This is a meal I would love to share with my gourmet cooking and eating mother, a place I would stop in again for a quick bite at the bar or for spontaneous romantic meal in the BH.

Excellent food and service at the bar! Albeit the bar is a bit small, it makes for a great meeting place after work, especially with their happy hour specials. All of the bar menu items are $ 7 and we’re not talking wings and nachos! The tuna tar tare was delicious and flavorful and I liked that it was topped with avocado. Served with yummy homemade chips of some kind, it was excellent and what a terrific value! Also, the hamburger (which can be substituted for 3 small sliders if you’re sharing) was good but didn’t blow my mind as it was a little overcooked, but still very enjoyable. Lastly, if you’re a fan of salty and sweet, the prosciutto wrapped dates drizzled with balsamic vinegar reduction was a treat for my taste buds. Simply delicious! Drinks were well made and the bartenders were attentive, quick and not bad looking :-) Will be back for sure. Check it out!