RSVP

There’s really not a lot that anyone can add to the comments about RSVP that hasn’t already been written. It’s wonderful! We American’s tend to eat-​and-​run. Europeans dine. No truer words have been spoken. This is a wonderful way to spend an evening with your spouse, friends, or family while enjoying amazing food. A few things to reiterate: You’ll need reservations as there is seating for about 20 individuals. Arrive promptly. Plan on spending 3-​hours. Two bottles of wine is a smart idea. Jacques is the name of the poodle who from time to time, will greet you with his favorite ball in mouth when you arrive. He’s lovely. Enjoy and see you there.

Wonderful spot for a casual yet elegant anniversary celebration. We started out with a cherry stone clam with tomato and garlic. Next, Charles brought out a loaf of hot crusty bread with creamy butter. The bread was delicious — the only item not made in house. The soup was a generous bowl of creamy asparagus with asparagus wrapped in filo with blue cheese and prosciutto. Next coq au vin with egg poached in wine over toast. The fish course was salmon tartare with mustard ice cream, lobster flan, and grilled salmon. We finished with filet mignon, potatoes, spinach and mushrooms. The dessert was a scoop of lime sorbet, apple crisp and chocolate nougat cake. Simple traditional food with a twist, exquisitely prepared with fresh ingredients. After the fish course, we were invited to take a break while Guy prepared the meat course. This is a charming spot suitable for adventurous diners. The portions are small (certainly enough food) but not bite size. Bring a bottle of wine, browse the collection of wine bottles and cookbooks and watch Guy work his magic.

This was a truly delightful evening from start to finish. Many of the patrons were celebrating anniversaries, like us, and the evening was celebratory. The food was beyond compare… everything was delicious, and the concept is worth the drive to find it. It’s no menu, no revolving seating, and food that is excellently and quite professionally prepared.
This was an exceptional evening, and I plan to return.

The former railroad station in West Cornwall is a fitting home for this culinary marvel settled on a hillside along the banks of the Housatonic river. Upon entry, diners are engulfed in the flaming kitchen that is surrounded by heavily worn floor boards. Charles will welcome you while Guy furiously prepares delicacies for that evenings menu degustation which changes daily and is the only choice. There is only one seating each night and diners will certainly understand their providence once plates begin arriving.
A low ceiling enhances the proposition that the meal is being conducted in a country farm house en Provence. Rickety antique chairs and mismatched table clothes adorn old wooden tables.
Silverware is an ensemble of warmly polished forks, knives and spoons. Plates may or may not match at each table. The wine glasses are refilled frequently, should you choose to bring your own bottle — there is no alcohol for sale on premise.
In a recent trip, the first course is a prime hamburger topped with prosciutto, shaved green beans, a red wine reduction using marrow, a chicken liver mousse and a charred baby onion — there is no bun. Such ingredients may read disparate and heavy but actually present a complex and balanced set of flavors. Rich beef is salted by the prosciutto whilst the chicken liver mousse adds buttery a sensation but similarly stays light and airy. The onion is sweet and earthy, a perfect medium to mop up the extra richness of the reduced wine marrow.
Course two is a scallop shell filled with large, tender shrimp and scallop — poached carefully in a quenelle sauce. The duo is broiled with a shredded cheese puff pastry. Slightly lemony, this rich, cream sauce envelops the sweet scallop and shrimp meat in a deep and lengthy bite.
Nuanced yet simple, the third course is a fitting finale to such a rewarding first two courses: an sumptuous tomato based risotto simmered with lobster broth and peas. Sizeable chunks of lobster tail, claws and knuckle meat, large shrimp and pork belly are arranged atop the rich risotto broth. Saffron gives a shout to onions and peas. A delicacy of perfectly cooked seafood.
The dessert course is simple yet elegant: a deep fried mocca donut with a vanilla crème fraîche next to a square of dark chocolate nestled on a plume of chocolate mousse. Airy mousse — almost whipped cream — coats the firm chocolate bar. The light dough of the «donut» absorbs the sweet vanilla sauce. An extraordinary plate.
This simple, unpretentious kitchen wins again and again. If you can get in, go, frequently. This is a gastrophile’s dream.

Best restaurant ever. If you haven’t been you haven’t lived, that’s just the facts.
The best

The last time I was here, the owner — in between bringing me the two desserts that come on the prix-​fixe — groused that his place has gotten a rep for being impossible to get a reservation at. A victim of your own popularity, my friend! I said; but then I promised I would alert the Unilocalosphere. So: YOU CAN GET A RESERVATION HERE NOW. And you should, because good god in heaven, the FOOD. So go on, get your significant other into a ZipCar and take ‘em somewhere nice for a change. Did you hear me say two desserts?!?

So fun! BYOB is a fun twist. Terrific service and amazing food :)
You’ll feel like a valued customer.

I truly wonderful experience, excellent food and service in a casual intimate setting. Almost like being in someones home. Make a reservation for Friday or Sunday when its not sa busy. BYOB — bring your favorite wine to this Five star experience, you’ll want to come back.

Any time you hear about a restaurant that is as highly touted as this one, you go in with high expectations, which are usually dashed from the get-​go. Not this time, my friends, This time, the bar was high and they delivered HIGHER.
It was a delightful experience from the first moment we walked in. Charles greeted us with a big smile and seated us immediately, bringing us a drink and hot, fresh bread. I lost count of the courses, each more delightful than the last. The portions were of appropriate size — nothing sadder than a teeny bite (the dreaded amuse-​bouche) of something delightful — here there was a satisfying portion, but left room for the many courses to come.
Watching Guy cook the next course, while conversing with us added to the specialness of the meal — Charles was the perfect host, providing wonderful conversation and having impeccable timing with courses and champagne refills.
My husband and I spent over 3 delightful hours — conversing and having one of the most memorable meals we’ve ever had — I can’t even call it a meal — it is an experience — one not to be missed!

Bring your appetite. You order a 3 course meal but prepare yourself for 5 – 7 courses as the kitchen sends out «tastes» of all kinds of food. It’s rich and great. It’s as close as you can get to a meal served in a French village without being in France.
Bring your own wine and prepare for a long wonderful evening. Reservations are near impossible to get since the restaurant caters to a coterie of regulars, but keep trying.