Bill Addison's review: "The signature 'spaghetti lobster-homard,' with chopped bacon & tarragon among the cream and butter, bridges the decadence between retro lobster Thermidor and pasta carbonara." Read more.
Art adorns the walls, the wine list invariably compels and plates like foie gras parfait with roasted prunes, calf's liver à la Montréalaise and raspberry trifle with sprinkles. [Eater 38 Member]
