Owner-chef Michael Meredith doesn't tip his hand at what's to come with the descriptions on his menu. Instead, he has terse often witty statements, so when his architecturally elegant, innovative but flavor-forward food arrives, it's always a surprise. And as the menu changes often what you get will be a surprise, but count yourself lucky if the black pudding puree with pork belly is on the roster, or the duck with dehydrated carrots, crispy kale and yam puree. We're also fans of the smoked eel. On weekends, the restaurant only serves tasting menus, though we don't think that's a bad thing.
- Frommer's Staff