Chef Michael was featured in Taste magazine and after reading the review we knew we had to try it. What a wonderful experience! Our waiter knew everything about how the dishes were prepared and made great suggestions. We had a sweet potato gnocchi that was out of this world. It was so light and soft not chewy and doughy as if often the case with gnocchi. The sauce was so delicious that we used the bread to make sure we didn’t leave a speck of it behind. The main course was a like veal marsala but the sauce was better than most. The veal was thin and tender and could not have been better. The panncotta for desert was surrounded with fresh berries that were so good. They were the perfect compliment for the custard. It was a totally trip 5 star meal. I would recommend everyone to try it for a real treat.

Visited September 2014