The dining room is long and sleek and flanked at both ends with a stone wall that hides the waiter stations. Copper clad tables and really comfy chairs add to the nice vibe in this place. When you walk in you can see the bar to the right, might be a bit gloomy and dark, the open kitchen and the raw bar are straight ahead. The dining room is recessed down to the left.
Garden Chopped Salad Three Lettuces, avocado, jack cheese, cucumber, tomatoes, chick peas, sunflower seeds and buttermilk chervil dressing was my choice for the appetizer for this Restaurant Weeks lunch today. I asked for the dressing on the side since I'm not a fan of buttermilk, but it turned out to be delicious.
Maryland Crab Cake with petite salad, champagne vinaigrette was my mains and I thought the crab cake looked a bit small but it was all crab with a very light binder, a few capers and onions added for brightness and this was probably the best crab cake I have had since having one at the Commanders Palace in New Orleans. Service was impeccable, but the staff dress code seems to be blue jeans underneath the long aprons, seems a bit casual in a place like this. The silverware was, of course, replaced in between courses.