- Overall 5
- Food 5
- Service 5
- Ambience 5
Absolutely incredible dining experience! Chef Stephen Jones is combining flavors, colors, and textures to create that moment when all your senses rejoice. The evening was a wonderful series of those moments. We were greeted warmly on the patio and escorted to our table with a complimentary cocktail, or in our case, a fabulous mocktail. Josh and our other servers were attentive without being intrusive, and presented everything beautifully and with detailed descriptions.
The starting snacks were delicious, especially the mini ham-and-biscuit. The tuna tartare was fresh and yummy, and the savory wilted lettuce that followed it was wonderful. We experienced a humble turnip whose preparation elevated it to stardom. We loved the perfectly seared scallop in a dreamy butterbean sauce. We were blown away by the tender melty swordfish, and by the delicate oxtail in cheerwine reduction. Absolute heaven.
Dessert was three exquisite morsels of paradise, flavorful punctuation to a perfect meal. Mario loved the key lime creation--superb!-- but I think my favorite was the chocolate cremeaux; it was topped with a brittle benne seed disc that created a sort of creme brûlée experience. There was a salty undertone, faint but unmistakable, and a suggestion of caramelization to the chocolate velvet of the cremeaux. Divine.
We enjoyed Chef Stephen's work when he was downtown and we were devoted to his hoppin john and hot chicken. In the current cozy and inviting space, Chef is surpassing himself with these creative and surprising delicacies. We are grateful. Thank you, Chef, and everyone who made this such a spectacular evening!!
