We had a 5:30 reservation on a Friday evening and arrived ahead of part of our party. We were offered our table immediately but deferred to the bar instead where we were well cared for by Ethan and his teammate. My daughter ordered her drink customized with ingredients she spotted in other menu cocktails and it was mixed perfectly. We soon chose to be seated at our table and my sister joined us shortly. She ordered a cocktail and we ordered the marrow bones for the table. Scooping the roasted marrow onto the sourdough toast was a bit tricky and messy, but tasty and entirely worth it. More interesting than just artisan bread and butter would have been. I ordered the duck breast with red rice, butternut, and cherry jus. I've had duck that was greasy or overly fatty, and this was NOT that! Plump, tender, and perfectly done, just as meaty and satisfying as any beef tenderloin, and the accompaniments were well chosen. The only thing I might have wished different was to have more of the butternut component. We ordered the roasted mushrooms and the roasted glazed carrots for the table and they complemented the entree. The carrots were so delicious I couldn't stop eating them. My sister and I each chose a red wine to accompany dinner. The wine list isn't huge, but it is nicely rounded and offered a couple of choices that aren't in the standard list, including single varietal Roussanne and Grenache options. We shared the fig cake for dessert, and though it wasn't what I had imagined when we ordered, it was a pleasant cap to the meal reminiscent of a treacle from a British pub, though without so much over-the-top sugariness. Service was quick and friendly and well done. Recommend the complementary valet service as parking is limited and tight or on the street, possibly at a small distance.
