Chef Cody Storts has another winner. Finally he has some of the accoutrements to go along with the fantastic food he's been producing for years, like china with the restaurant's logo embedded. His version of house made beer nuts are tasty and a little sticky. The foie dumplings were also yummy although the foie gets a little lost, but the star among the appetizers we had was the escargot toast. I could eat myself into a coma if provided with nothing but all-you-can-eat amounts of the toast and savory sauce. My companion's duck breast main dish was expertly cooked, crispy skin and tender juicy meat, and rice accompaniment was delicious. My dry aged rib eye steak was everything I wanted it to be. Attentive, but not invasive service.
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