- 整體 5
- 食物 5
- 服務 5
- 氛圍 4
Our server, Cassius, was one of the best fine dining servers we have ever had. He made sure we were happy without hovering. Courteous, respectful, and kind, he knew the menu extensively. He made dinner even more special.
L' ecole Chard is not particularly high end; in fact none of their wines are. But it was lovely. Also, don't look for bottles of wine on the menu. None.
The brie walnut appetizer with jam and French bread was exquisite. The balance of sweet and spice was perfect.
I had the scallops with white bean spinach ragout. The scallops were (thankfully) prepared with an expert hand. The combination of flavors in the dish was well thought out and perfectly executed. The fennel slaw gave a nice little pop of crunch in a otherwise soft, creamy entree. I have enough for lunch today.
My husband had the halibut, and ate every bite. He is not a foodcentric man, so this spoke volumes about his entree. We brought home specialty cheesecake, which I tasted for this review. It is a decadent chocolate, and lovingly hand made where all of the Dressler family desserts are, by chefs who knows their craft.
The drawback: It's loud!
We were surprised at the noise level when we entered. The dining room is small and open, and 3 large parties dominated the center tables of the space. One had 2 toddlers, who, before the entrees even arrived, were chasing each other around the table with extremely high pitched, 80 decibel screams. This was the one and only negative thing, and was beyond staff control.
But open concepts in spall spaces are loud by nature. Not at all romantic.
So, be aware that you need to keep voices raised for your entire experience here.
Overall, a delicious dinner we would gladly have again. Early. On a weekday.
The Porter's House已於2025年2月24日回覆Thanks for your review Candy!