I dined here last night and I have to say my expectations were very high. The cocktails were superb, as promised by many a review, as was the Mac & Cheese and that killer chocolate croissant bread pudding. Our server was good, but it was the manager/owner (?) who was very attentive and kept checking on us. We even added a side dish after we started our main course and he managed to get it out for us right away. OK, so here's what we had: Heirloom Tomato Salad which had a perfectly balanced dressing and a generous portion of sliced, crisp red onion and tangy olives. Seared Foie Gras over walnut waffles with strawberry compote & vanilla creme friache. Ok, 2 out of three of us liked this one. The Foie was yummy but the the portion was far too small compared the the waffles and strawberries and it's flavor was a bit overwhelmed by the waffles. I think this dish could work if the portions are adjusted. For entrees we had the Filet Mignon, the Pork Lion Cutlets and the Seared Maple Duck Breast. The Filet was cooked and seasoned perfectly, this was the night's winning dish. The Pork Loin was juicy and the chipotle mash was a wonderful surprise. The only issue with this dish was the salsa which was far too salty (this turned out to be a recurring theme). Finally the Duck Breast; I really wanted this one to be perfect, I had been waiting to try it. The meat was tender (just past medium rare) and the skin was crispy. The braised fennel and pear were to die for and balanced out the entire dish, but the SALT ATTACKED AGAIN! I'm not sure what happened here, but the duck was so salty it was distracting. I hope they take care of this problem because otherwise this place is amazing and I want to have this dish again minus the salt soon. I still want to go back and try the lobster roll which if good would in and of itself make me a regular there. Finally, you just can't beat their prices, specially since they're serving quality ingredients.
Pros: great dishes, great price, attentive manager/owner
Cons: slacker wait staff, occasionally too salty