This place sits about 14 people at tables and about 6 at the bar. When it was full, the server told us this was the "busiest" it's been. I'm not sure if I believe her, especially since it's a Sunday night.
We ordered the Duck Liver and the Dry Rub Elk. The server told us service will be slow because they're SO busy. We just didn't know it would take an HOUR to get our food.
This is the elk, it came before the liver.
The meat was tender and well cooked. Well seasoned. The potatoes were also cooked well. Nice addition of pumpkin. Everything was "good," I'm just not sure if it was $21 good.
This is the liver.
I'm usually a big fan of liver. This one was just lacking. There was just something off about the taste and texture. When you tell me something is pan seared, I expect a crispy exterior. This wasn't. I also expected the liver to be creamier. It was served with the same kale salad as the elk.
Two of our friends ordered the bison short ribs, beet salad, and gnocchi. I think we actually finished both our dishes before any of their dishes came. In what place does a salad take longer to make than pan seared duck liver? It doesn't even need to cook! At the end, they actually had to wait 1.5 hours before bison came.
Another two ordered the game fondue. That came last, about an hour and 45 minutes after we sat down. The pot did not come boiling so the temperature of the broth stayed at "warm" at best. It sounded a lot better on paper. NOTHING was cooked in this dish, so we must ask, why didn't it come sooner?
In truth, this place just sounds good on paper. A for concept, F for executation. The plates are meant to be "shared," but they weren't really presented that way. It was presented in a way you would expect a single dish to be presented. Not recommending or returning.
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