Chef Enzo Farginone has a glass-front kitchen for a stage; Venetian fare for stars. Wine is available by the glass, and the list is long.
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My husband and I used to love this place. We dined at the chef's table on numerous occasions. We recently went back and were very disappointed. The food was mediocre at best. The grilled baby octopus was charred and chewy. The lobster risotto had three pieces of lobster with a bland tomato sauce and no classic risotto creaminess. My veal chop was uninspired -- I have had better at half the price. The new owner and a new chef have killed what once was a great place. Sad.
If participating in Restaurant Week is a way to welcome new customers, it did not work. Waiter was abrupt, rushed & frequently walked away while ordering food or coffee; did not even welcome nor introduced himself. Poor first impression. Food portions were very small. Appetizer "flatbread" w/ mozeralla di Bufalo was too hard & oversalted, main dish was poached Chilean sea bass..solo. Dessert was a torte square literally 1" wide by 1.5" tall. Please. Pinot Noir was served very warm, too warm to enjoy. Though I have never done this, I had to but an ice cube in it to enjoy. Most disappointing lunch. Atmosphere in restaurant and host was nice & dishes were presented well. But due to waiter, food quality & portion size,, I would not return.
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