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Waited two months to get in here and could only manage to get a reservation on a Wednesday at 6:15, I'll take it! They were extremely busy and there was no street parking, but I'll deal with it! We walked in ten minutes late and they were ready and waiting for us and we sat right down by the window with a view of the hectic, busy, and exciting kitchen. The service was kind of slow but I was just so excited to be there and the restaurant was so busy, I didn't mind at all. There was a lot to go over too, a cocktail list, a beer list, a huge list of specials, and the extensive menu. I wanted to order one of everything! The cocktails were all $13, I chose the Ticket Pocket which had Pierre Ferrand 1840 Cognac, Cruzan Blackstrap Rum, and Bienheims Ginger Ale. It was absolutely wonderful. My boyfriend ordered the 4 In The Same which had Grey Goose, Aperol, Lemon, and Green Chartruese. I can't wait to come back and try all of them. Next up, the specials list. The top half had to deal wit
h breads, the middle part with oysters, and the last six items were all goat related. We tried the Goat Empandas with Feta Cheese and they were probably the best part of the meal. As a vegetable we ordered the Sweet Potatoes Au Gratin which were phenomenal with fried string onions and blue cheese on top. The Diver Scallops were amazing as well but the portion was extremely small compared to the rest of the dishes, there were only two (very large) scallops with squash, bok choy, goat XO, and pizza poofs or at least that's what the menu said. The Grilled Pork Ribs were out of this world and a quite sizable portion for sharing and the tomatillo-mushroom slaw really made the dish unique and the grilled scallion vinaigrette was second to none in my opinion. To throw something new into the mix we also ordered the Wood Fired Walter's Chicken with yuzu harissa, fried pickles, kohlrabi, and grilled naan. We had to wait quite awhile for our first course so the manager brought us over some Hir
amassa Crudo with crisp pork belly, aji chili, and caperberries. We didn't even complain or ask where our food was, we were both so enamored with the
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