Okay... I know this restaurant isn't everybody's cup of tea: it's expensive, on the "hipper" side and I won't get into the parking situation as that's been beaten to death in other threads but...man, this restaurant is outstanding - even though we had a set back on this visit which I'll write about later.
We decided to take our friends as they've never been and heard us raving about it back home.
We called earlier in the day to see if our 8:00 pm reservation could be moved up to 7:00 pm as we all agreed that we'd be starving to death if we waited from lunch until then to eat: not a problem.
I've talked about the decor before so I won't get into that again.
We had a great table near the back of the restaurant which afforded us a view of the whole place and a quiet corner.
We started off with cocktails (...a day without sunshine...): I had the Wilhelmina, Dave had the King's Mule, The Spouse had a Grey Goose martini (yawn) and Miss Kiehl's Toner Face hit the Prosecco.
They landed an amuse bouche on the table of mushroom/beef bitterballen and cucumber gazpacho. Delicious - so good, that I couldn't get a pic before everybody wolfed it down:
And then multi-grain, curry-flavoured bread with herbed butter - oy - we asked for another round of this:
Here are some other things we went to town on:
Oysters done two ways - raw and Rockefeller-style - both excellent as usual:
Dave went with the "Indonesian Roasted Pork with Mie Noodles" for a main:
Mare and I both hit the Shrimp Pancetta with scallops and gnocchi.
And The Spouse went with the standard ribeye... and here's where things became interesting...
The steak was tough, it wasn't well-marbled. Any ribeye aficionado knows that a ribeye that isn't properly marbled is death on a plate. The Spouse was a little hesitant about sending it back but me, subtle as a turd in a punchbowl, immediately called the waiter over to let them know all was not right in Eating Land.
They didn't bat an eyelash... they apologized profusely, offered to make another steak and then recommended the tenderloin filet. Luckily, medium-rare doesn't take long so it was on the table in minutes and it was superb.
I've hit my limit on photos in the post! So part two....