what are you going for..... more to the point, are you obsessed with eclectic and sometimes bizarre? are you in the trending crowd that feels like an up and coming foodie that thumbs your nose at anyplace that has a location in more than one city? do you dare not ever step foot in anywhere that is part of a corporation, albeit, fine dining? if you've bobbed your head to the aforementioned, you are likely to look past the minor inconveniences of widows that are taped shut, musty ceilings, and rooms that felt like refurbished storage closets. maybe you find mystique in being guided through narrow openings, prep stations, and "employees only" areas that seem like a cheap manipulated backstage to a theme park. an interior designer may fall prey to an artistic coma at places such as this. believe me i would have skipped the keystrokes if this were a review for a craft beer locale or an exotic taco franchise. this is written to an audience that is gauged to enjoy fine dining, whether a once in a great while celebration or to those working through a check list of the best of the best.
now the food...i will address this to the highs and lows of each course for the table. first course...sorry not really a high among the table. first course low, goes to the mushroom and chive crepe tort. the flavor was not necessarily the culprit here, best i could describe would be quantity and presentation. the appearance was that of an ill-conceived mushroom birthday cake, quickly sliced so that everyone could have a big "chunk". the shame here is that the first several bites were quite good--with that, you very well could just eat half and be pleased. however, one bite or two past the "too much of a good thing" has you wishing you stopped one bite before the stopping point. i am not implying that you are simply full, i found that it became an overwhelming flavor that transformed from pleasure to regret.
main course. the high would go to thechef'sfilet mignon, but before i end my praise, wait for the gut punch. the filet was outstanding, a buttery hint with a velvety texture that led one bite to the next. unfortunately, at this price point there are many winners in preparing a good filet and the differences are only razor thin. now the bad to the good...the accompanying honey chili roasted brussels sprout. the first was good but both the increase in time and/or quantity was quite cruel to this creation. before the plate was removed, the sensory connection of smell to the past lingering taste made for a painful connection. the low, winner, porcini rubbed pork chop. after making this selection, the oh so accurate phrase was uttered by our server; the pork on pork on pork. i have since imagined a filet, on burger, on roast and quickly concluded there should be neither beef on beef on beef or pork on pork on pork. the chop itself was flavorful and lent itself graciously to a well blended sweetness that also complimented the greens. the chop (alone) could have saved this entree. as a side note, i would humbly suggest that a meat pile not be served via bowl. tackling a mound of meat required a certain finesse when not on a plate.
third course high (unfortunately the menu online is not current) the winner was a heavily chocolate based dessert with an espresso topping and was well blended and not overpowering. however plating was once again suspect as the trailing/smudged chocolate sauce was reminiscent of a snail's trail; complete with a peanut brittle type garnish standing in as the snail. the low here was a forgettable banana creme brulee. there was an aftertaste of burnt wood, perhaps a matchstick was consumed.
i would be remiss to not mention the wine pairing. if you refer you the first of my review, i might have to inject a similar sarcasm. perhaps you prefer over-trendy, over-described, and perhaps too finely tuned. as mid-level wine enthusiast, only one pairing was superior, one mildly near the mark, and one horrendous. anyone beyond a novice may do well assuming the pairing to be good for suggestion but certainly explore where your pallet gravitates.
lastly, i feel just a twinge of guilt in that i had to select a thumbs up or thumbs down. on a five star scale i would likely go 2 or 3. our server rec'd a 20% tip for his efforts, no complaints were lodged from the table and the experience reminded us what we take for granted...there are establishments that have perfected the experience, the plating and the fare. i know a couple chef owned businesses in orlando that i would give a five star review and about three "corporate" businesses that would get a five star from me as well. would love to endorse them here but i want this to remain an unbiased review. i hope my honesty will leave you satisfied wherever you spend your hard earned dollar.