"Nate and I had a lovely dinner here. The restaurant was lit only by candles and the light coming in from the floor to ceiling windows on two walls, exposed brick and an open kitchen on the other. Service was un-rushed and our dinner was long. The scallop starter is fat and served undercooked to perfection. The duck liver pate on toast with apple was also memorable and wonderful. I had the swordfish and Nate had the skate. Both were fresh and dressed perfectly to add flavor to the delicate fish but not overpower the flavor. The house wine is well chosen and priced nicely. The rest of the menu is unique. Totally unpretentious and lovely dining experience."

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