The homeyness is apparent from the minute diners enter. The walls are painted with soft tones and the sconces and table lights provide soft and focused lighting. Different-colored roses in vases are placed throughout the restaurant.
For such a small space it is utilized well. There is a feeling of spaciousness in the room, though the tables are somewhat close together.
The maitre d’ greeted us warmly and took us to the second level of the room to a table by the window. The service was incredible. We were warmly attended to and all of our menu questions were answered.
My guest and I had decided to let Olhats pick our meal, telling him nothing of our preferences, letting his innovation guide him.
It was the perfect plan. Olhats gave us a tasting and the smaller portions were exquisitely presented.
What I enjoyed most was that nothing was taken for granted by Olhats. Every ingredient in every dish appeared to be thoughtfully considered by the chef before it reached a plate.
The beet salad was a prime example. The sweetness of the beets and the crunchiness of the roasted hazelnuts meshed well, and the goat cheese was not the ordinary variety but a lemon-flavored version that added to the dish.
What I noticed immediately were the layers of taste Olhats employed with many of his dishes. The foie gras pate had three levels. There was the firm mix of duck liver, the sweetness of caramelized onions and the tangy Dijon mustard. Each had its own distinct taste and built upon each other when combined.
Another example was the salmon. The grilled piece of fish could proudly stand on its own, but when combined with the sautéed cabbage, wild mushrooms and tomato the combination was nothing short of a masterpiece.
